I was surprised at the number of my friends who didn’t know what acorn squash is.
It is a winter squash with a sweet/nutty flavor. It’s dark green in color, and despite Joy’s thought that maybe they were “one of those useless things people decorate with,” they would be great for decorating because they keep at room temperature for up to a month.
Preheat your oven to 350 degrees.
First, cut the squash in half and scoop out the guts with a spoon.
Put about half an inch of water into a microwavable baking dish. Then place the squash halves face down in the water. Microwave for about 7 minutes. Longer would be fine. You’re just giving it a head start.
While it’s microwaving, chop up an apple. Stir it up with cinnamon, brown sugar, and some chopped walnuts. I added the walnuts after this picture.
Flip over the squash, replenish the water if necessary (you don’t want your squash to dry out)
Fill ‘em up!
Drizzle some melted butter over the filling.
By this time, your oven should be preheated. Bake them for a long time. After about half an hour, check to see if you need to add more water. At the 45 minute mark, I suggest covering the pan with tin foil to lock in the moisture even more.
Mine took an hour.
When they’re done, the flesh will be translucent and easy to pierce with a fork. It shouldn’t resist the fork at all.
Serve it in a bowl. Eat with a fork or spoon. mmmm.
Hi! I'm Emily. I'm a Navy wife and brand new stay at home mom. I cook simple, delicious, grain-free recipes, do crafts, decorate on a budget, and keep a happy home. I breastfeed, babywear, cloth diaper, and co-sleep, but I'm not a hippie.
[...] variation on the Acorn Squash with Apples, this one takes the meal to a new [...]
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Joyous… I think I used a Fuji apple, but really I think you could use any kind… You can eat all the innards (except what you scoop out). Really, I just keep scraping and scraping until the shell is left…and it’s floppy because it’s so thin. For other fillings? Look for another post soon. And the flavor is kind of like sweet potatoes, but firmer and nuttier. Of course I still love you.
Stormimay, it’s really good with wild rice and grilled chicken.
Helena, I hope you enjoy it!
That looks delicious! I’ll have to give it a try sometime soon.
I love acorn squash, and this filling sounds great! I’ll be adding this to my menu, I think. Any suggestions for a side?
What kind of apple did you use?? And how much of the innards are you supposed to eat? What other kinds of fillings could maybe work in this? Or, what is something I’ve maybe eaten that it tastes like?
Did I ask too many questions? Do you still love me??? *hugs*