Recipe: Apple-Stuffed Acorn Squash
This autumn treat offers sweet-and-savory tastes along with plenty of tart apple flavors, all while warming the house as the squash bakes in the oven.
Apple-Stuffed Acorn Squash
Makes 6 servings
- 3 acorn squash, halved and seeded
- 2 tablespoons butter
- 1 cup chopped onions
- 3 cups peeled, seeded, and chopped Granny Smith apples
- ½ cup raisins or dried cranberries
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1½ cups shredded cheddar cheese
- Pecans, chopped (optional)
- Preheat oven to 350 degrees F. Place the squash into a 9-inch by 13-inch baking pan, cut side down. Fill the pan with a half-inch of water.
- Bake the squash in the preheated oven for 40 minutes.
- While the squash is baking, melt the butter in a large skillet over medium heat. Cook the onion and apple in the butter until the onion has softened and turned translucent, 10-15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar or honey, cinnamon, and cheddar cheese into the apple mixture. Drain off any remaining water in the baking pan and turn the squash cut side up. Fill the squash with the apple mixture.
- Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes. Top with chopped pecans if desired.
Source: Annie Ailts, MS, RDN, LN, IFNCP, Functional Medicine Dietitian, Avera Medical Group Functional Medicine Clinic