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.


  • 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


  1. 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.
  2. 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.
  3. Score the squash before filling so they absorb more of the flavor of the stuffing. Spoon the filling into the squash.
  4. 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.
  5. Bake at 375 degree F for about an hour, until the squash is tender.
  6. This squash recipe is delicious served warm, right out the oven.