Acorn Squash Stuffed with Apples Recipe

Preparation

For easier cutting, partially cook or microwave until squash skin can be easily broken by the pressure of the thumb. Give transfer in a colander and set aside.

Preheat oven to 350 degrees F. Lightly grease 6 individual plates or a large shallow dish.

In a bowl, mix apples and flour and stir to coat.

When the squash is cool enough, cut in half lengthwise. Remove the seeds and fibrous tissue. Transfer the shells in the baking dish. Show apples in the cavities of the squash and sprinkle with salt and pepper.

In a small saucepan, combine butter, brown sugar and cinnamon. Stirring over medium heat until the sugar dissolves. Brush the exposed flesh of the pumpkin, then sprinkle the remaining apples. Cover with foil and bake 20 minutes. The shell and bake for 20-30 minutes or until squash is tender.

Yield: 6 servings

Recipe Source: Judy Gorman Vegetable Cookbook by Judy Gorman (MJF Books)
Reprinted with permission.