added this 18 years ago
Apple Stuffed Acorn Squash
What you need:
1 acorn squash, halved and deseeded
2-3 apples, peeled and sliced
1/4 cup brown sugar
1 tablespoon margarine, divided
dash nutmeg
dash salt, optional
What you do:
1. Preheat oven to 350 degrees F. Place squash halves face down in casserole pan filled with 1/2" water. Place in oven for about 10-15 minutes.
2. Mix brown sugar with apples. Take the squash out of the oven, place face up, and fill the cavities with the apple mixture.
3. Add a pat of margarine to each and top with a shake or two of nutmeg and salt, if using.
4. Cover very lightly with foil, and bake until the apples and the squash are soft and cooked, approximately another 1/2 hour.
Preparation Time:
45 min
Cooking Time:
Servings:
3-4
SO HOW'D IT GO?
ps. don't forget to toast the seeds!
you might want to look up an official 'recipe', but there is what i do, more or less: remove all the seeds from the stringy other stuff, rinse them, pat them dry a bit, salt them, and roast them at around 275 on a baking sheet for about 15 or 20 minutes til they're golden brown and crispy. (it's normal for some of them to 'pop' while cooking, so don't be alarmed!) i always roast the seeds of any squashes i eat, so they're like pumpkin seeds you can buy in a bag, only much better!
I made this tonight, and it came out great! I'll also be adding nuts next time, probably walnuts, but will definitely be making this again. Inexpensive, delicious and healthy; win/win/win!
Thanks for the lovely recipe and helpful reviews,
Melissa
Wow! i'm amazed by how delicious this turned out. tastes kinda like stuffing from a turkey. cruelty free, of course. I added fresh cranberries to the apples and used a splash of maple syrup instead of brown sugar, and had to add perhaps less then a teaspoon of flour to the mix to absorb all the juices from the fruits. its a delicious vegan addition to a thanksgiving dinner!
maybe a bit of sage could be good?
I made this using brown rice syrup (I didn't have any sugar) and olive oil instead of margarine - like others, I added cinnamon and cloves, and a little salt. I think I did the steaming wrong, because it took forever to cook, but it turned out pretty great anyway. Next time I would definitely try adding nuts. This is a really good idea - the apples go great with the squash.
I thought I should review this since I just listed it as one of my most favorite VegWeb recipes on here. I love the ones that give ideas on how to cook foods I otherwise would have no clue about, and winter squash (of all varieties) is definitely at the TOP of that list!
YUM! I want to say that I have in the past baked the squash on its own for awhile rather than in the water, to get that roasted taste. In this case I roast on its own for longer than 20 minutes... maybe closer to 30? My spices were a combination of cinnamon, nutmeg, and cloves with brown sugar. I seem to want to say that I added nuts to the apple filling too (probably walnuts), but maybe not. It sounds good, though!
THis was ok-I don't know, I've never really had a baked squash recipe that I've really loved yet. Would make again if I had squash I needed to use.
This was so good. It got RAVE reviews from my omni family members during our thanksgiving lunch.
Thank you!
p.s. I made it just like the recipe only I had it in the oven for like.. 30 mins so it was really carmalized. I used smart balance light margarine.
I never had acorn squash before (just picked it up in the organic section 'cause it looked cool) but this is YUMMY! What is the texture supposed to be like- soft, sort of stringy, like a sweet potato kinda?
I'll probably make this for the fam as Thanksgiving lunch.
I also roasted the seeds with some salt- yum.
Darn yummy.
My first go with acorn squash and I'm definitely a fan.
Gonna make for a Tday potluck dinner! Thanks!
this recipe was delicious. i, too, added dried fruit to the recipe, and some nuts, cinnamon and i didn't use sugar at all.
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