Apple-Stuffed Acorn Squash

Acorn squash is my all-time preferred form of squash to eat – and while it’s Apple-crammed Acorn Squash – even higher!

This scrumptious recipe is easy to prepare, geared up in an hour or so (commonly baking time), and it makes a extremely good facet dish to serve in conjunction with roasted chook, red meat or red meat. (you can even eat this as a meatless meal in case you’d like!)

INGREDIENTS

• 2 large acorn squash
• 2 Gala apples, or other hard baking apple
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest
• ¼ cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose four
• ½ teaspoon salt
• ¼ teaspoon dry sage
• 1 cup applesauce (sweetened or unsweetened is fine)
• 4 tablespoons butter

STEP

1. Preheat the oven to four hundred tiers F.
2. cut squash in half horizontally and take away seeds. Pull or reduce off stem if attached and on the opposite quit, slice off a tiny sliver of the stop in order that it sits upright in a pan with out rocking.
3. region all four squash halves break up in a 9×13-inch glass baking dish.
4. Peel, center and cut apples into one inch cubes and vicinity in huge bowl.
5. immediately cover with lemon juice and toss to coat.
6. add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and blend.
7. Divide calmly between four acorn squash halves.
8. cut the butter into four pieces and press one piece down into the center of every filled squash.
9. Pour water into the bottom of the baking dish to come back about one 1/3 of the manner up.
10. cover pan with parchment and foil and bake for forty five minutes. take a look at for doneness and bake for 15 minutes greater if needed.
11. Then uncover and bake for 15 mins more to brown tops. (Ours took the whole hour and 15 minutes).
12. dispose of from oven and serve. (The outdoor squash pores and skin is not supposed to be eaten.)