Apple Filled Squash Halves Recipes

APPLE SAUSAGE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
• Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
• Scoop the seeds out of the butternut squash with a spoon.
• Lightly oil the butternut squash and season with salt and pepper.
• Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
• While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
• Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
• Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
• Turn off the heat and stir in the cranberries and pecans.
• When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
• Fill the butternut squash with the apple sausage filling.
• Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
• Place all four squash halves cut up in a 9×13-inch glass baking dish.
• Peel, core and cut apples into one 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.
• Divide evenly between four acorn squash halves.
• Cut the butter into four pieces and press one piece down into the center of each filled squash.
• Pour water into the bottom of the baking dish to come about one third of the way up.
• Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
• Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
• Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE AND SQUASH CRISP

Steps:

• In a large bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. , Pour into a greased 9-in. square baking dish. Cover and bake at 350° for 30 minutes., In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. , Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

SQUASH-APPLE BAKE

Steps:

• Arrange squash in a 2-qt. baking dish. Top with apple wedges. Combine the remaining ingredients; spoon over apples. , Bake, uncovered, at 350° for 50-60 minutes or until tender.

SAUSAGE 'N' APPLE BAKED SQUASH

Steps:

• In a medium bowl, combine apple, onion, bread crumbs, sage and pepper. Add sausage; mix well. Spoon into squash halves; place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 45 minutes. Uncover and bake 10 minutes more or until sausage is no longer pink and squash is tender.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

APPLE-STUFFED SQUASH

Steps:

• Sprinkle squash with salt. In a small skillet, saute apple slices and raisins in butter until apples are tender. Add the brown sugar, cinnamon and nutmeg. Spoon into squash halves; place in an ungreased 11x7-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.

APPLE-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

APPLE FILLED ACORN SQUASH

Steps:

• COMBINE all ingredients except for squash.
• Preheat oven to 350 deg F.
• Cut squash in half lengthwise and scrape out seeds.
• Place cut side down in baking dish and bake for 25 minutes.
• Mix the other ingredients.
• Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

GROUND BEEF & APPLE FILLED ACORN SQUASH HALVES

Steps:

• Heat the oven to 400°F.
• Cut each of the squash in half and remove the seeds and fibers.
• Place the squash, cut sides down, in an ungreased baking pan.
• Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
• While the squash is baking, cook and stir the meat in a large skillet until it is brown.
• Drain off the excess fat.
• Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
• When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
• Drain off any remaining liquid in the pan and dry.
• Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
• Season the shells with salt to taste.
• Mash the pulp and mix in the meat mixture.
• Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
• Drizzle with the melted butter.
• Bake uncovered until the apple is tender, about 20 to 30 minutes.
• Serve hot.
• NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.

APPLE FILLED SQUASH HALVES

Steps:

• 1. Heat the oven to 400 degrees.
• 2. Cut each of the squash in half and remove the seeds and fibers.
• 3. Place the squash, cut sides down, in an ungreased baking pan.
• 4. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
• 5. While the squash is baking, cook and stir the meat in a large skillet until it is brown.
• 6. Drain off the excess fat.
• 7. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
• 8. When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
• 9. Drain off any remaining liquid in the pan and dry.
• 10. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
• 11. Season the shells with salt to taste.
• 12. Mash the pulp and mix in the meat mixture.
• 13. Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each.
• 14. Drizzle with the melted butter.
• 15. Bake uncovered until the apple is tender, about 20 to 30 minutes.
• 16. Serve hot.
• 17. NOTE: You can substitute a combination of 1/2 pound lean ground beef and 1/2 pound of bulk pork sausage for the 1 pound of lean ground beef.