Apple-Stuffed Acorn Squash

Sharon Yoder

Doylestown, PA

Makes 2 servings

Prep. Time: 20 minutes

Baking Time: 65 minutes

1 medium acorn squash

2 Tbsp. melted butter, divided

1 baking apple

1 Tbsp. lemon juice

salt

2 Tbsp. brown sugar

¼ tsp. cinnamon

1. Cut squash in half horizontally. Remove seeds.
2. Place squash cut-side down on a rimmed baking sheet. Add ¼” to ½” water and bake at 375° for 35 minutes.
3. Peel, core and chop apple while squash is baking. Add lemon juice to chopped apple and stir to coat.
4. Remove squash from oven. Turn cut side up and brush cut surfaces and cavity with 1 Tbsp. melted butter.
5. Sprinkle lightly with salt.
6. Divide chopped apple evenly into squash cavities.
7. Combine brown sugar and cinnamon and sprinkle over apples. Drizzle remaining butter over apples.
8. Empty water from baking sheet. Place filled squash in baking dish.
9. Reduce heat to 350° and bake 30 additional minutes.

Tip:

You can easily double or triple this recipe.