Acorn Squash With Apples Food

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.

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.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

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.

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 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.

SWEET ACORN SQUASH WITH APPLES AND CRAISINS (CROCK POT)

Steps:

• Turn crockpot to HIGH to get it warm while you fill it up.
• Pour apple juice in bottom of crockpot.
• Place squash, cut side up, in bottom of crockpot.
• On top of each piece of squash, sprinkle with salt, followed by 1/2 T butter, 1/2 T brown sugar, and 1 T dried cranberries.
• Sprinkle apples in and around the squash (about 1/4 cup will fit piled up on each squash).
• Juice lemon over the top of the apples, then sprinkle with the cinnamon and pour the maple syrup over the top.
• Cook the squash on LOW for 4-6 hours or HIGH for 2.5-4 hours. NOTE: crockpots are not created equal as far as temp goes and we will all buy different sized squash. . .that being said, cook times will vary. . .I don't mind eating mushy squash, but you can't eat undercooked squash simply because you can't cut it :) I cooked mine on low for 4 hours and it wasn't done so I cranked it up to high for 1 hour and it was perfectly cooked.
• When squash it tender, place each piece on a plate and sprinkle with the nuts.
• OPTIONAL: I am bad, so therefore I put another 2T of cold butter in with the apple juice and remaining apples on the bottom of the crockpot and stir til the butter is melted and then spoon the "sauce" over the top of the squash. If you like yours really sweet (as I do), feel free to drizzle it with more maple syrup or honey.

BAKED ACORN SQUASH WITH APPLE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
• Place squash, cut-side down, on baking sheet.
• Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
• Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

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.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
• Place all four squash halves cut up in a 9×13-inch glass baking dish.
• Peel, core and cut apples into one inch cubes and place in large bowl.
• Immediately cover with lemon juice and toss to coat.
• Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
• Divide evenly between four acorn squash halves.
• Cut the butter into four pieces and press one piece down into the center of each filled squash.
• Pour water into the bottom of the baking dish to come about one third of the way up.
• Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
• Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
• Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE FILLED ACORN SQUASH

Steps:

• COMBINE all ingredients except for squash.
• Preheat oven to 350 deg F.
• Cut squash in half lengthwise and scrape out seeds.
• Place cut side down in baking dish and bake for 25 minutes.
• Mix the other ingredients.
• Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES

Steps:

• Preheat oven to 350°F.
• Cut squash in half longways.
• Remove seeds and pulp.
• Pour ¼ cup water into a baking dish and add squash cut side down.
• Place baking dish in the oven and bake for 30 minutes.
• In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
• Remove squash from oven and let cool.
• Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
• Return to oven and bake for an additional 30 minutes or until tender.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Using a sharp chef's knife, carefully cut the acorn squash in half. Cut a flat spot on the bottom so the acorn squash does not roll around while roasting. Using a spoon, scoop out the seeds and stringy pulp, discard. Careful not to scoop too far through the bottom or it will cause a hole and the stuffing will later fall out.
• Brush olive oil evenly onto the squash. Sprinkle a pinch of kosher salt and black pepper onto each squash to season.
• Roast for 30 minutes until you can just pierce with a fork (it will be going back into the oven with the stuffing to finish cooking through). [see note]
• While the acorn squash is roasting, in a dutch oven over medium/high heat, add in the 3 tbsp of olive oil and the Italian sausage. Fully cook the sausage through, about 8 minutes. Using a slotted spoon, remove the sausage and leave the oils/small bits in the pan. Set the sausage aside.
• Lower the heat to medium, add in the diced onion and celery, sauté for 4 minutes until they begin to soften. Add in the apples, sage, thyme, garlic, a pinch of kosher salt, fresh ground black pepper, and crushed red pepper flakes. Sauté for 4 minutes. Return the sausage back into the dutch oven with the vegetables and stir to combine. Allow flavors to meld for 3 minutes.
• Using a spoon, evenly add the stuffing into the acorn squashes.
• In a small bowl, mix together the panko bread crumbs and parmesan cheese. Sprinkle over the top of each acorn squash.
• Place the stuffed squashes into the oven for 15 minutes. The breadcrumbs/parmesan should be toasted brown. Remove from the oven and serve.

ACORN SQUASH WITH BACON, APPLE AND SWISS

Steps:

• Halve squash.
• Remove seeds and pulp.
• Place squash, cut side down, in a shallow baking dish.
• Add water.
• Bake at 350 degrees for 30 minutes.
• In a medium saute or sauce pan over medium heat, cook bacon until some fat is rendered (3 min).
• Add onion and saute/sweat for 3 minutes-ish.
• Add sage, rosemary,thyme, and pepper (or anything else you'd like).
• Add apple and saute/sweat for 2 minutes-ish.
• Add garlic and saute/sweat for 2 minutes-ish.
• Drain if needed.
• Stir in stuffing mix and water.
• Once stuffing mix is moist, stir in cheese.
• Spoon stuffing into prepared squash.
• Cover with loosely with foil.
• Bake about 20 minutes more.
• I removed foil; topped with optional topping (below) and baked for last five minutes.
• Optional topping:.
• Mix bread crumbs and olive oil.
• Mix in parsley and green onions.