Baked Acorn Squash Stuffed With Fruit

With Fall approaching, all farmer’s markets and grocery stores will have a lot of squash available. Looking for a good baked acorn squash recipe can be tough. Here is a great recipe that is fun and combines major flavor.

4 servings

Preheat the over to 325°F. Grease a baking pan large enough to hold the squash.

Place cut side down in the baking pan: 2 medium acorn squash, halved and seeds and stings removed.
Add ¼ inch hot water to the pan, and bake for 45 minutes. Meanwhile, mix in a medium bow:

  • 2 large apples (I used granny smith), peeled, cored, and diced
  • 1 ripe pear, peeled, cored, and diced
  • ¼cup minced walnuts
  • ¼cup raisins or grapes (halved)
  • 2 tablespoons dark brown sugar
  • Grated zest of 1 small orange
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Melt in a large skillet over medium heat:

  • 2 tablespoons butter
  • Add the apple mixture and cook, stirring, until the fruit is golden brown, about 5 minutes. Stir in:
  • ¼ cup apple cider or orange juice
  • 1 tablespoon bourbon or dark rum

Simmer, stirring often, until the fruit is tender, about 8 minutes. Remove from the heat. Remove the squash from the over. Pour off the water from the pan and turn the squash cut side up. Fill with the apple mixture and top each with just a drizzle of maple syrup. Bake until the squash is tender, about 15 minutes more.


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