So many of the dishes we traditionally enjoy during the fall and winter are based on combinations of produce that store for long periods of time – like apples and winter squash. Here is a recipe for stuffed squash takes very little time to prepare and combines these two great flavors of the season.
- Category: Side Dishes
- 2 acorn squash
- 1 cup peeled and chopped apples
- 2 tablespoons unsalted butter (Or butter substitute to make this vegan friendly)
- 1/2 cup finely chopped onions
- 2 tablespoons brown sugar
- 1 tablespoon Balsamic vinegar
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- Start by splitting two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon. Place the squash in a baking dish and set aside.
- To make the apple filling, peel and chop the apple. Then melt the butter in a skillet and saut&eactue; the onions for about 3 to 4 minutes over a medium heat. Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to saut&eactue; for a couple of minutes. Remove the mixture from the heat.
- Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash.
- To help keep the squash moist while it bakes add about a 1/2 inch of water to the bottom of the pan, place the filled squash in the pan and cover it with foil.
- Bake at 375 degree F for about an hour, until the squash is tender.
- This squash recipe is delicious served warm, right out the oven.