Best Baked Acorn Squash And Apples Recipes

BAKED ACORN SQUASH AND APPLES

Baked Acorn Squash and Apples image

This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!

Provided by Kree6528

Categories Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 acorn squash
1 little water
2 apples, cored and sliced thin
canola oil
maple syrup
pumpkin pie spice

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.

Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2

RECIPE: BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS

Recipe: Baked Acorn Squash With Chestnuts, Apples and Leeks image

Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose. This recipe comes from F&W.

Provided by ddav0962

Categories One Dish Meal

Time 1h55m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

Ingredients

4 acorn squash, halved lengthwise and seeded (about 1 pound each)
3 tablespoons extra-virgin olive oil, plus more for brushing
kosher salt & freshly ground black pepper
3 tablespoons unsalted butter
1 1/2 cups diced celery
2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
2 granny smith apples, peeled and diced
2 teaspoons finely chopped thyme
10 ounces rye bread, crusts removed, bread cut into 1/2-inch dice (day old, rustic, about 6 cups)
7 ounces vacuum-packed cooked chestnuts
1/2 cup chopped parsley
1/3 cup heavy cream
1/3 cup vegetable stock or 1/3 cup low-sodium broth

Steps:

Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
Meanwhile, in a large skillet, melt the butter in the 3 tablespoons of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.
Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

Nutrition Facts : Calories 386.2, Fat 15, SaturatedFat 6.1, Cholesterol 25, Sodium 269.3, Carbohydrate 61.3, Fiber 7.2, Sugar 7.4, Protein 6.1

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