By Kree on November 17, 2003
Photo by yogiclarebear
Photo by yogiclarebear
"This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!"
Serving Size: 1 (397 g)
Servings Per Recipe: 2
"Very good but a little sweet - alomost a dessert. I added dried bing cherries and celery."
"So Yummy, Great way to fix Acorn Squash. We love acorn squash the apples,maple syurp and pumkin pie spices sure add a lot of flavor. The recipe is sure a keeper, DH loved it."
"I really like this. I didn't even use the maple syrup. I also used olive oil. The leftovers reheated well. Thank you"
"Delicious! I also used butter spray Splenda brown sugar and cinnamon, ground cloves and nutmeg. Its a keeper!"
"Simply divine! For a reduced fat and sugar option, I mixed my apples with a bit of butter and maple extract, and then sugar substitute. DH loved his with butter and maple syrup. I only used one apple for our little squash. This is a keeper."
"We often have acorn squash for Christmas dinner with ham. We tried this recipe yesterday and it was a hit with everyone in the family -- even the boys who don't usually eat squash. We made the recipe as directed except for omitting the canola oil. We'll try this one again."
"Apples are the perfect "stuffing" for acorn squash. Mine took a lot longer to bake, but Bergy's suggestion of covering the baking dish with foil would fix that and keep the apples moist. I used butter spray rather than canola oil. "
" I used a Butternut squash and it was super. I did not prebake the squash with the water bath. I stuffed it with the apples & Maple syrup (lighthanded with the syrup too) covered the squash with foil baked for 1 hour, then uncovered 8" from the grill for 15 minutes. Beautiful well cooked squash with the lovely flavor of apples and the pumpkin pie spice. Thanks Kree for a winner"
"This is a nice comforting food for supper. I cooked this with recipe #50498 and it was a wonderful meal. I did make some changes. I used butternut squash instead. I put the apples in the middle hole, and then layered them along the top. I used Mutzu apples. I was worried about just eating apples mushing up and turning it into sauce, so I used a cooking / eating apple. I used brown sugar instead of maple syrup. Since I couldn't find pumpkin pie spice, it dawned on me that you use nutmeg, ground cloves, and cinnamon in pumpkin pie so I used those spices instead. Wonderful versatile recipe that lends itself to any squash veggie!! Definite paws up from me and my family!"