APPLE-STUFFED ACORN SQUASH RECIPE | ALLRECIPES
This is the most incredible recipe that I make every Thanksgiving.
Provided by cksmom1
Categories Acorn Squash Side Dishes
Total Time 1 hours 30 minutes
Prep Time 35 minutes
Cook Time 55 minutes
Yield 6 squash halves
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
- Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
- While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 338.2 calories, CarbohydrateContent 51 g, CholesterolContent 29.7 mg, FatContent 13.2 g, FiberContent 6.1 g, ProteinContent 10 g, SaturatedFatContent 6.7 g, SodiumContent 228.7 mg, SugarContent 24.8 g
HOW TO ROAST ACORN SQUASH | MAPLE-ROASTED ACORN SQUASH ...
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
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