Stuffed Acorn Squash


2 to 3 tart apples, such as Granny Smith, peeled and diced
1/3 cup chopped walnuts
1/3 to 1/2 cup dried fruit, such as raisins, cranberries and/or cherries
2 tablespoons honey
1 teaspoon cinnamon
2 acorn squash, halved and cleaned
About 2 tablespoons of butter


  1. Preheat oven to 350°F.
  2. To make the filling, combine apples, walnuts, dried fruits, honey and cinnamon in a medium bowl. Place the squash halves in a baking dish, facing up. Divide the filling between the squash halves; there should be more than enough filling, so it’s okay to pile high. Dot each mound of filling with a pat of butter.
  3. Transfer the pan to the oven. Pour about 1/3-inch of hot water into the bottom of the baking dish, taking care not to tip the squash halves. Bake for 30 minutes. Cover the pan with foil and continue to bake until a knife can easily penetrate the tough outer skin of the squash without meeting resistance, about 30 to 45 minutes.

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