Time 1h30m Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking. Place all four squash halves cut up in a 9×13-inch glass baking dish. Peel, core and cut apples into one inch cubes and place in large bowl. Immediately cover with lemon juice and toss to coat. Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix. Divide evenly between four acorn squash halves. Cut the butter into four pieces and press one piece down into the center of each filled squash. Pour water into the bottom of the baking dish to come about one third of the way up. Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed. Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes). Remove from oven and serve. (The outside squash skin is not meant to be eaten.)
Time 1h30m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet. While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 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, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Time 30m Yield 8 servings Number Of Ingredients 6 Steps:
Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender. Meanwhile, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese. Turn squash over; fill with stuffing. Microwave 2 min. or until heated through.
Yield 4 servings Number Of Ingredients 12 Steps:
Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper. Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender. While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften. Add Garlic and Sausage, until sausage is browned on all sides. Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat. Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes. Enjoy!
Time 1h5m Yield 2 servings. Number Of Ingredients 8 Steps:
Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Time 30m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Cut the squash in half; discard seeds. Place the squash cut side down in a microwave safe dish; add 1/2 inch of water. Microwave on high, uncovered, for 10 to 12 minutes or until tender; drain. While the squash is cooking, melt the butter in a non-stick skillet and add the diced apple. Cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans. Continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest. Divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly. Let stand for 5 minutes before serving. Hint: For easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.
Time 1h5m Yield 2 servings. Number Of Ingredients 5 Steps:
Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.
Time 1h15m Yield 4 halves, 4 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 375°. In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes. While the squash is baking, combine the remaining ingredients. Remove squash from the oven; discard the water. Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture. Return to the oven for 30 minutes longer, or until apples and squash are tender.
More about “apple stuffed acorn squash recipes”
Time 1h Yield 2 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil. Place squash, cut-side down, on baking sheet. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
