AuthorKristin and Alex- Two Peas in a PodCategoryBaked GoodiesDifficultyBeginnerAre you tired of those same old traditional holiday recipes? If yes or if you simply just enjoy squash such as myself then you should try out this delicious acorn squash recipe. Stuffed with a mixture of apple, oats, pecans, maple syrup and spices, it's the perfect blend of holiday cheer. Acorn squash is packed with nutrients such as potassium, fiber, vitamin A, vitamin B-6, vitamin C and magnesium. This tasty winter squash will soothe the soul and pair nicely with your choice of turkey, honey baked ham or even my vegetarian Butternut Squash Soup.
Preheat the oven to 400 degrees.
In a small bowl, add the dry oats, pecans, apple cubes, brown sugar, cinnamon, nutmeg, cloves and salt. Stir to combine.
Prepare the squash: heat the squash for 1 minute each in a microwave to help loosen up the outer peel prior to cutting. Cut the acorn squash in half from tip to stem. Use a sharp chef’s knife and a sturdy hand to cut the squash. Once cut, scoop out the inner seeds and fleshy parts of the squash. Then score the squash with the chef’s knife vertically and horizontally in a checkerboard pattern.
Place the squash on a baking sheet or in small casserole dish. Take the butter and spread it across the scored squash. Then, scoop in the apple mixture on top of the acorn squash. Top each acorn half with 1 tbsp each of maple syrup.
Bake at 400 degrees for 60-75 minutes. 60 Minutes
Let the squash cool for 10-15 minutes prior to eating. Serve warm and enjoy!
4 servings
- Amount per serving
- Calories308
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 16mg6%
- Sodium 47mg3%
- Total Carbohydrate 51g19%
- Dietary Fiber 6g22%
- Total Sugars 22g
- Protein 3g
- Potassium 866mg19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 400 degrees.
In a small bowl, add the dry oats, pecans, apple cubes, brown sugar, cinnamon, nutmeg, cloves and salt. Stir to combine.
Prepare the squash: heat the squash for 1 minute each in a microwave to help loosen up the outer peel prior to cutting. Cut the acorn squash in half from tip to stem. Use a sharp chef’s knife and a sturdy hand to cut the squash. Once cut, scoop out the inner seeds and fleshy parts of the squash. Then score the squash with the chef’s knife vertically and horizontally in a checkerboard pattern.
Place the squash on a baking sheet or in small casserole dish. Take the butter and spread it across the scored squash. Then, scoop in the apple mixture on top of the acorn squash. Top each acorn half with 1 tbsp each of maple syrup.
Bake at 400 degrees for 60-75 minutes. 60 Minutes
Let the squash cool for 10-15 minutes prior to eating. Serve warm and enjoy!