Apple-Stuffed Acorn Squash [Recipe]
Acorn squash is such a tasty side dish – in fact it’s almost a meal in itself! If you’re ever entertaining any vegetarian guests then acorn squash is a wonderful main dish as it makes a neat little bowl for you to stuff just about anything in to.
Now I know these big squashes can be a little intimidating. They’re usually rock hard so how do you start to even get into it without losing a finger? Well, you’re definitely going to need a chef’s knife, but if your squash is super tough then a little trick I use is to microwave it for a minute or two to soften it up a tad. Don’t microwave it too long though or it will start to cook!
Have your chef’s knife? So the trick is to start on one side of the stem and cut straight through the squash (not the stem; don’t even bother with the stem!) until you’ve cut through to the hollow middle. Continue cutting around the side of the squash, through the tip, then around the other side, ending up on the other side of the stem.
Then, grab your squash and pull it apart. As you pull apart the sides, the squash will split to one side of the stem. You can either chop the stem out at this point, or just leave it in.
This recipe is based on one acorn squash being split 4 ways because if you’re anything like me, you want to save room for ALL the other sides – trust me, you wanna make sure you try the Butternut Squash Mac n’ Cheese. ?
Apple-Stuffed Acorn Squash
- 1 medium acorn squash
- 1 cup chopped peeled apple
- 4 teaspoons honey
- 2 teaspoons butter
- 1/8 teaspoon ground cinnamon
- Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes.
- In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon.
- Bake, uncovered, 25-30 minutes longer or until tender.