Best Acorn Squash With Apples And Walnuts Recipes

ACORN SQUASH WITH APPLE

Steps:

• To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
• Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
• Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

APPLE-STUFFED ACORN SQUASH

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.

BAKED ACORN SQUASH AND APPLES

Steps:

• Preheat oven to 350.
• Cut the acorn squash and scoop out the seeds and strings.
• Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
• Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
• Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
• Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

ACORN SQUASH WITH APPLES AND WALNUTS

Steps:

• 1. Pre heat oven to 350 Wash, cut length wise and de-seed acorn squash, I use a small ice cream scoop to do this Place the following in a bowl as you prepare them Peel, core, and corse chop apple Ruff chop walnuts
• 2. Add brown sugar ( if you are a diabetic you can use plain Splenda), cinnamon, and butter. Mix all well with your hands
• 3. Add mixture to the hollowed out cavity of both half of the acorn squash Put filled acorn squash half a back together and wrap tightly in aluminum foil Place in shallow baking pan and bake at 350 for 45min to 1-hour, or until squash gives to lite pressure
• 4. Remove from foil and using a spoon core out the inside, with the filling into a serving bowl, add more brown sugar if needed. ENJOY!!!

ACORN SQUASH AND APPLES

Steps:

• Sprinkle squash with salt.
• In skillet, saute apples and raisins in butter.
• Add sugar, cinnamon, and nutmeg, cook for 5 minutes.
• Spoon into squash halves.
• Place in baking dish.
• Bake at 350* for about 1 hour, until tender.

APPLE WALNUT ACORN SQUASH

Steps:

• 1. Mix together the chopped apples and lemon juice.
• 2. Mix together the sugars and spice.
• 3. Combine the apples with the sugar and spice mixture.
• 4. Fold in the crumbled bacon and chopped walnuts. Set aside while you prepare the acorn squash. (That will give the apple filling time to have its flavors come together.)
• 5. Cut the acorn squash in half and remove seeds.
• 6. Set on a round microwave-safe dish and pierce the inside of the squash with a fork.
• 7. Melt 2 Tbsp of butter. Brush the inside of the squash with the melted butter.
• 8. Sprinkle 2 tsp of brown sugar and a couple of pinches of salt and pepper over acorn squash halves to season the squash.
• 9. Then microwave for 6 minutes.
• 10. Fill the squash with the apple filling. (Depending on the size of your squash you may have some extra filling leftover.) Dot the top of each squash with the remaining 2 Tbsp of butter. Sprinkle the remaining 2 tsp of brown sugar over the filling.
• 11. Microwave again for 6 minutes.
• 12. Remove from the microwave. The dish will be hot so use pot holders to remove the dish from the microwave. Let it sit in the dish for a few minutes to cool. Then serve.

APPLE-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
• Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
• Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
• Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
• Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.