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Apple Stuffed Acorn Squash 3 Recipe

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Ingredients

3 1 lb each Acorn Squash (small)
1/4 cup butter, melted
Dash cinnamon
3 apples, peeled & chopped into small pieces
1 tablespoon lemon juice
1/2 cup brown sugar
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F. Cut squash in half from stem to blossom end. Remove the seeds. Place, cut side down, in a shallow baking dish. Fill the dish with hot water to a depth of 1/2 to 3/4 inch. Bake at 350 degrees F. for 30 minutes. Turn the squash over. Brush the insides and cut areas with some of the melted butter. Sprinkle with cinnamon, set aside.

Combine the apples (you should have about 3 cups of pieces), lemon juice, remaining butter, brown sugar and walnuts in mixing bowl. Fill the squash halves with the apple mixture. Cover the entire dish with foil. Continue baking for approx. 30 minutes longer, or until both the apples and squash are tender.

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Glossary Terms

acorn squash Glossary Term

A type of winter squash that resembles an acorn in shape and typically measures from 6 to 10 inches in length.

piñata!® apple Glossary Term

A medium to large size variety of apple, which is a cross between a Golden Delicious, Cox's Orange Pippin, and the Duchess of Oldenburg.

sonya apple Glossary Term

Originating in New Zealand, this variety of apple has been developed with a distinctive shape and flavor.

crimson gold apple Glossary Term

A smaller variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple.

squash soup Glossary Term

Creamy textured, this soup is produced from various species of squash that not only have excellent flavor but also a dense meat that allows it to pureed well for soup.