Acorn Squash with Apple Stuffing

March 7, 2009 8:56 AM

Growing up, my mom would prepare acorn squash on a semi-regular basis throughout the fall and winter. She would cut them in half, scoop out the seeds, fill them with butter and brown sugar, then bake them until they were soft and the filling became a bubbly syrup. At the table we'd scrape the flesh away from the skin with a fork and the skin would become a floppy bowl. It doesn't get much simpler than that.

This recipe is slightly more involved, but I think the added textures and flavors are well worth it. Plus, it was still simple enough that I managed to throw it together on a night I had convinced myself I didn't have enough energy to cook.

I'm on a mission to shed a few pounds (two weddings coming up, one of which is in Florida!), so this recipe is pretty lean. The apples lend their own sweetness so it really doesn't need much sugar. Feel free to add more butter and brown sugar if you're so inclined.

We ate this with these juicy boneless pork chops.

Adapted from Cooks.com
Serves 2

1 small acorn squash
1 medium apple, chopped
1/2 small onion, chopped
1 stalk celery, diced
2 tsp butter, melted
2 tbsp water
kosher salt
brown sugar or maple syrup

Preheat oven to 400°F.

Cut squash in half and scoop out the seeds. Place cut side down in a baking dish and fill dish with about 1/4 inch of water.

Combine apple, onion, celery, butter, and water in another small baking dish. Cover with foil.

Bake the squash and the apple mixture for about 45 minutes, until soft.

Turn the squash over and sprinkle with kosher salt. Fill with apple mixture, sprinkle with a little more salt, and top with a little brown sugar or maple syrup. Serve immediately or keep warm in the oven (reduce temp to about 300°F) until ready to serve.

Nutrition info (per serving): 172 calories, 4.4g fat, 5.6g fiber, 35.5g carbs, 2.3g protein

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Filed under: a keeper

Tags: apples, squash, vegetarian

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