Maple Bean Stuffed Acorn Squash

READY IN: 35mins
Recipe by Chef mariajane

This is a recipe that I found on a label, but I think it sounds like a winner, so I thought I would post it to see if anyone would like to try it also -

Top Review by MollyJ

I liked this a great deal and will likely make it again. I did find the instructions somewhat unclear. I also did not have maple flavored baked beans or orange rind. I added maple flavoring and skipped the orange rind but feel like it would be a positive addition. I think this would be a great side dish but I made it as fall quick supper. I halved and cooked my acorn squashes in the microwave. My instructions said to pierce them and cook them for 13-16 minutes but mine were small and so did them about 12 minutes. Then I let them sit for 5-10 minutes. I made the bean mixture as described using about 1/2 T of butter. Then I put the bean mixture into the Acorn squash and cooked them briefly in the microwave to meld the flavors together, about 4 minutes. A quick and fast autumn supper that was quite enjoyable. Thanks Mariajane.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Melt the butter in a nonstick skillet over medium heat. Add the onion and cook until golden brown,. Stir in the rosemary and cranberries, and cook for 2 minutes. Stir in the baked beans and orange zest.
  3. Cut the squash in half lengthwise and discard the seeds. Par-cook the squash in the microwave on high for 46 minutes. Sprinkle between the squash and set on a rimmed baking sheet,.
  4. Bake for 25 minutes or until squash is tender.

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