Apple Stuffed Acorn Squash, served with Horseradish Crusted Beef Roast
Acorn squash is a delicious fall food that is very simple to cook. You don’t really need to do anything to it besides roast it with some olive oil and salt & pepper or cinnamon, but if you want to spruce it up a bit, here is a great (yet, still simple) option. It tastes similar to a butternut squash or sweet potato.
Apple Stuffed Acorn Squash
- 1 large acorn squash
- 1 apple cored and chopped into 1/4 inch chunks, peel if you want - my apples were small, so I used 2 and I didn't peel them
- 1/2 cup finely chopped pecans (I used ground pecans)
- 1-2 Tbsp Pure Maple Syrup
- 1 tsp ground cinnamon
- Salt and pepper to taste after cooking
- Olive oil
- Preheat oven at 350F.
- Cut the acorn squash in half horizontally and remove the seeds like you would from a pumpkin. Don't peel the squash.
- Drizzle a little olive oil on cut side and place cut side down on cookie sheet and bake at 350F for about 20 minutes.
- Meanwhile, mix apples, pecans, cinnamon and maple syrup together in a mixing bowl.
- After the 20 minutes is up, remove squash from oven. Split the apple mixture in half and spoon into each squash half. Since the bottoms of the acorn squash aren't flat, I put mine in ramekins on a cookie sheet to keep them from tipping over and spilling. Bake for another 20-30 mins, or until the squash is soft and easily pierced with a fork or knife.
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