Apple Stuffed Acorn Squash

This decadent combination of crisp, tender squash and sweet apple spices makes the perfect side dish to any fall time meal or as a meatless dish!

  • 2 large acorn squash
  • 2 Gala apples or other baking apples
  • 1 tsp. lemon juice
  • 1 tbsp. lemon zest
  • 1/4 cup brown sugar
  • 1 tbsp.: cinnamon; nutmeg
  • 2 tbsp. flour
  • 1/2 tsp. salt
  • 1/4 tsp. dry sage
  • 1 cup applesauce
  • 4 tbsp. butter
1. Preheat oven to 400 F. Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tine sliver so that the squash sits upright in a pan without rocking. 2. Place all 4 squash halves in a 9x13-inch glass baking dish.3. Peel, core and cut apples into 1-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 well.4. Divide apples evenly between the squash. Cut the butter into 4 pieces and press one piece down into the center of each filled squash.5. Pout water into the bottom of the baking dish to come one third of the way up. Cover pan with parchment paper and foil and bake for 45 minutes. Check for doneness and bake for 15 more minutes if needed.6. Uncover and bake 14 more minutes to brown the tops.7. Remove from oven and serve (the outside squash skin is not meant to be eaten). 

Recipe adapted from: