Amazing Apple Stuffed Acorn Squash
By: Leah Rodrigues
Published: October 22, 2011

This apple stuffed acorn squash is a wonderful autumn side dish.  It is filled with the flavors of fall, crisp apples, tart cranberries, toasted hazelnuts and sweet squash.  You could turn this dish into an entire meal by adding some rice and sausage.  Apple stuffed acorn squash would be a great dish to have at your Thanksgiving dinner.  It is a harvest dish all in one delicious bite.
Ingredients:



1 medium acorn squash
1 large apple
2 tablespoons cup chopped hazelnuts
2 tablespoons dried cranberries
2 tablespoons Maple syrup
1 tablespoon butter cut into small pieces
1 pinch cinnamon
1 pinch Salt
 
Directions:
 








Preheat oven to 350.


   
Cut the squash in half and scoop out the inner seeds. Place cut side down in a shallow baking dish with about 1/4 inch of water in the bottom. Cook for 30 minutes.


   
Meanwhile, cut the apple into 1/2" pieces and chop the hazelnuts.  Mix together the apples, cranberries, nuts, cinnamon, and salt.


   
Pull the squash out of the oven and add the apple mixture to the hollow centers of the squash. Dot the top with butter and drizzle with the maple syrup


   
Cook upright for an additional 15-20 minutes until the squash is tender.

Preheat oven to 350.


     
Cut the squash in half and scoop out the inner seeds. Place cut side down in a shallow baking dish with about 1/4 inch of water in the bottom. Cook for 30 minutes.


     
Meanwhile, cut the apple into 1/2" pieces and chop the hazelnuts.  Mix together the apples, cranberries, nuts, cinnamon, and salt.


     
Pull the squash out of the oven and add the apple mixture to the hollow centers of the squash. Dot the top with butter and drizzle with the maple syrup


     
Cook upright for an additional 15-20 minutes until the squash is tender.