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Acorn Squash & Apples


These Apple-Stuffed Acorn Squash are also a wonderful way to enjoy in-season apples and squash. After taking the photographs you see here, we brought the leftovers to a neighborhood house party – and they were immediately devoured!

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


Servings 4
Preparation time 15mins
Cooking time 90mins
Adapted from


Step 1

Preheat the oven to 400°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 9x13-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 sugar, cinnamon, nutmeg, flour, salt, 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.)

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