Apple Stuffed Acorn Squash

In this recipe Allen combines two great fall flavors, acorn squash and apples. Seasoned with thyme, onions, Balsamic vinegar and a touch of brown sugar this stuffed squash dish is a real crowd pleaser on chilly autumn nights.

So many of the dishes we traditionally enjoy during the fall and winter are based on combinations of produce that store for long periods of time - like apples and winter squash. Here is a recipe for stuffed squash takes very little time to prepare and combines these two great flavors of the season.

Ingredients:

  • 2 acorn squash
  • 1 cup peeled and chopped apples
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped onions
  • 2 tablespoons brown sugar
  • 1 tablespoon Balsamic vinegar
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt

Directions:
Start by splitting two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon. Place the squash in a baking dish and set aside.

To make the apple filling, peel and chop the apple. Then melt the butter in a skillet and saute the onions for about 3 to 4 minutes over a medium heat. Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to saute for a couple of minutes. Remove the mixture from the heat.

Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash.

To help keep the squash moist while it bakes add about a 1/2 inch of water to the bottom of the pan, place the filled squash in the pan and cover it with foil.

Bake at 375 degrees for about an hour, until the squash is tender.

This squash recipe is delicious served warm, right out the oven.