Sunday, October 11, 2009

Stuffed Acorn Squash

My intention was to do a weekly post... clearly I have not been to good about it since my last post was in August and now it's almost the middle of October!! I hope to improve this to a weekly post. Anyway... I made this recipe earlier this week for dinner. The recipe below lists the amount of ingredients the recipe calls for, but I modified this for me (just 1-2 servings) by dividing... well more like eyeballing... everything by 3. I am also excited because EVERYTHING used in this was part of my farm share! As you can see in the photos, my apple was about the size of the acorn squash itself, so I only used 1/4 of the apple. While I enjoyed this recipe, and will try it again with other fillings (perhaps more savory), I still lean towards butternut squash as my favorite... so more of those recipes to come!

2-3 large acorn squash or other white squash
2-3 tart apples (diced)
1/4 cup maple syrup
1/4 cup butter (melted)

- preheat oven to 350 degrees
- Cut squash in 1/2 and remove seeds and strings. To make this easier, piece squash with a knife and microwave for a minute or two. definitely do this! Place cut sides down on greased baking sheet with sides; bake 40-50 minutes, until soft but not mushy
- When squash is almost done roasting, combine diced apples, melted butter and maple syrup
- Once squash is done, remove and crank oven up to 375. Flip squash over and fill with apple mixture. Bake at 375 for an additional 30 minutes.


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