Clean recipe · justapinch.com
Acorn Squash With Apples and Walnuts
This acorn squash with apples and walnuts is the ultimate fall side dish. It's fancy enough that it could even be served on Thanksgiving. The mild, slightly nutty acorn squash is stuffed with chunks of sweet apples and crunchy walnuts that have been tossed with brown sugar and cinnamon. Once baked with pats of butter, the filling is amazing. When acorn squash is in season, this is a wonderful way to prepare it.
Original recipe: justapinch.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 1 hr
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Ingredients
- 1 medium acorn squash
- 1 medium sweet apple (not Granny Smith)
- 3/4 cup(s) walnuts
- 1/4 cup(s) brown sugar
- - ground cinnamon, to taste
- 3 - 4 teaspoon(s) butter
Instructions
- Preheat oven to 350 degrees F. Wash, cut lengthwise, and de-seed acorn squash. I use a small ice cream scoop to do this.
- Place the following in a bowl as you prepare them. Peel, core, and coarsely chop the apple. Rough chop walnuts.
- Add brown sugar and cinnamon. If you are diabetic, you can use plain Splenda.
- Add butter. Mix well with your hands.
- Add the mixture to the hollowed-out cavity of both halves of the acorn squash.
- Place the halves back together. Wrap tightly in aluminum foil. Place in a shallow baking pan.
- Bake at 350 degrees for 45 minutes to 1 hour or until squash gives to light pressure.
- Remove from foil. Using a spoon, core out the inside with the filling into a serving bowl. Add more brown sugar if needed.