Loaded with apples, brown sugar, butter, and cinnamon, it is like an acorn squash stuffed with apple pie. This side dish is especially good with pork. In a word: Yum!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 3 medium acorn squash
- 3 tart apples, peeled, cored, and cut into small chunks
- 1 Tablespoon all-purpose flour
- Salt and freshly ground black pepper
- 6 Tablespoons butter
- 3 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
Preparation:
To facilitate slicing, partially bake or microwave the acorn squash until the skin can be broken easily by the pressure of your thumbnail. Transfer to a colander and allow to stand.
Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or a large shallow pan.
In a mixing bowl, combine the apples and flour and toss to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.
Yield: 6 servings
Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.
Preheat the oven to 350 degrees F. Lightly oil 6 individual baking dishes or a large shallow pan.
In a mixing bowl, combine the apples and flour and toss to coat evenly.
When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue. Transfer the shells to the prepared baking dish. Spoon the apples into the squash cavities and sprinkle with salt and pepper.
In a small saucepan, combine the butter, brown sugar, and cinnamon. Stir over medium heat until the sugar is dissolved. Brush over the exposed flesh of the squash and then drizzle what remains over the apples. Cover with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking for 20 to 30 minutes or until the squash is tender.
Yield: 6 servings
Recipe Source: Judy Gorman's Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.
