Prep 15 mins
Cook 1 hr
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.
- 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
- 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.