Apple Stuffed Acorn Squash Recipes

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APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

Provided by Martha

Time 1h30m

Number Of Ingredients 12

2 large acorn squash
2 Gala apples, or other hard baking apple
1 teaspoon lemon juice
1 tablespoon lemon zest
¼ cup brown sugar
1 tablespoon cinnamon
1 teaspoon freshly ground nutmeg
2 tablespoons all-purpose four
½ teaspoon salt
¼ teaspoon dry sage
1 cup applesauce (sweetened or unsweetened is fine)
4 tablespoons butter

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.)

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE



Acorn Squash Stuffed with Apple, Cranberry, and Sausage image

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Provided by Heather Lynn Christiansen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 6

Number Of Ingredients 9

3 medium acorn squash, halved and seeded
¼ cup butter
1 apple, cubed
1 potato, cubed
1 link kielbasa sausage, cubed
½ cup diced onion
½ cup dried cranberries
2 eggs, beaten
½ cup shredded sharp provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
  • Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
  • Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g

APPLE STUFFED ACORN SQUASH



Apple Stuffed Acorn Squash image

This squash has a delicate hint of orange combined with dried cranberries and a tart apple for a true taste delight. The maple syrup adds a delicate touch of sweetness.

Provided by PaulaG

Categories     Apple

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium acorn squash
2 teaspoons butter
1 medium fuji apple, cored and finely diced
1/4 cup dried cranberries
3 -4 tablespoons orange juice
1/4 teaspoon apple pie spice
2 tablespoons pecans, finely chopped
1 tablespoon orange zest
1 tablespoon maple syrup

Steps:

  • Cut the squash in half; discard seeds.
  • Place the squash cut side down in a microwave safe dish; add 1/2 inch of water.
  • Microwave on high, uncovered, for 10 to 12 minutes or until tender; drain.
  • While the squash is cooking, melt the butter in a non-stick skillet and add the diced apple.
  • Cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans.
  • Continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest.
  • Divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly.
  • Let stand for 5 minutes before serving.
  • Hint: For easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.

Nutrition Facts : Calories 309.9, Fat 14.5, SaturatedFat 3.4, Cholesterol 10.1, Sodium 42.6, Carbohydrate 48.3, Fiber 7.7, Sugar 18.4, Protein 3.6

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

1 medium acorn squash
1 cup chopped peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash do, and the taste of the baked apples go so well with the squash. This recipe is adapted from "1,000 Vegetarian Recipes" by Carol Gelles.

Provided by Greeny4444

Categories     Vegetable

Time 1h15m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 7

2 acorn squash, halved and seeded
3 cups apples, peeled and cubed (I use Gala)
1/2 cup pecans, chopped
2 tablespoons raisins
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°.
  • In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
  • While the squash is baking, combine the remaining ingredients.
  • Remove squash from the oven; discard the water.
  • Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
  • Return to the oven for 30 minutes longer, or until apples and squash are tender.

Nutrition Facts : Calories 347.4, Fat 16, SaturatedFat 4.6, Cholesterol 15.3, Sodium 54.3, Carbohydrate 54.8, Fiber 7.1, Sugar 26.4, Protein 3.4

APPLE-STUFFED ACORN SQUASH MICROWAVE-STYLE!



Apple-Stuffed Acorn Squash Microwave-Style! image

Only 7 ingredients and made in the microwave, so you can throw this together in a jiffy. Great comfort food for the fall and winter months. Tart, sweet and good for you too. Perfect for those on a low sodium diet. NOTE: I have made the celery optional and I agree it is better without. I also use WAY more butter and cinnamon than what the recipe calls for :)

Provided by januarybride

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 acorn squash
1 large granny smith apple, peeled and chopped
1/4 cup chopped celery (optional)
2 tablespoons dried cranberries (or cherries, I have also used dried apricots)
2 tablespoons butter, melted
1 tablespoon brown sugar (or Splenda)
2 tablespoons chopped walnuts
1/4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)

Steps:

  • Cut acorn squash in half, lengthwise. Remove and discard seeds and fiber.
  • In a shallow microwave-safe dish, place squash cut-side down. Put 1 tbsp of water in bottom of dish. Microwave covered on high power 7 minutes until almost tender.
  • In the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
  • When squash is done, turn them over. Fill centers with apple mixture. Microwave covered on high power 5 minutes longer until squash and apple filling are tender. Let stand 3 minutes in microwave after done cooking.

Nutrition Facts : Calories 322.9, Fat 16.6, SaturatedFat 7.8, Cholesterol 30.5, Sodium 111.3, Carbohydrate 46.5, Fiber 6.7, Sugar 18.7, Protein 3.3

SAUSAGE AND APPLE STUFFED ACORN SQUASH



Sausage and Apple Stuffed Acorn Squash image

Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.

Provided by Kaarin

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped (macintosh)
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped

Steps:

  • Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
  • Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
  • Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
  • Combine the pork, vegetables, and breadcrumbs in a large bowl.
  • Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
  • Stir in the egg and parsley.
  • Fill the squash halves with stuffing-they should be slightly mounded.
  • Return to oven and bake, covered, for 20 more minutes, until the egg is set.
  • Garnish as desired with parsley and shredded romano cheese.

Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6

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