Apple Filled Acorn Squash

  • Prep Time: 0 mins
  • Total Time: 45 mins
  • Servings: 6
  • About This Recipe

    “Baked acorn squash filled with an apple and walnut filling”

    Ingredients

  • 3acorn squash
  • 2apples, chopped
  • 1/2 cupwalnuts, chopped
  • 1tablespoonorange rind, grated
  • 1/2 cupbrown sugar
  • 2tablespoonsmargarine, melted
  • Directions

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

  • “Great recipe, very tasty with that touch of orange.I put Craisens in with it and then when I was checking your recipes I saw you had an apple/cranberry recipe.Thanks Tonkcats!——————–I used your recipe again only this time I made it with Summer Squash.I peeled and cut up the squash baked it covered for 15 min. Mixed in all the other ingredient and baked for 25 min. Delicious. Oh I used lemon peel instead of Orange and added the craisens.MMmmmm”

  • “This recipe is outstanding. For my own little touch, I added a few dates to the filling. Thank you for a great recipe!”

  • “I made this for my sweetie and he said it was definetly a keeper. I copied on a recipe card and that the recipe we will be using for acorn squash for now on.Thanx”

  • “This recipe was fabulous!I haven’t eaten a lot of acorn squash in the past but this recipe intriqued me so I gave it a try.My husband and I both loved it!I did make it for only two but made a generous amount of the stuffing to fill them.This is a keeper recipe.”

  • “Used pecans instead of walnuts and it was great. Thanks for this recipe, my husband loved it served with grilled ham and marinated vegetables.”

  • “Delicious! I will make this again. I omitted the walnuts and used scant dab of margerine instead of as listed. I think it could have cooked a little longer to be softer. I may cover pan with foil to assist in moisture retention as edges were slightly dry. Easy yummy way to get a different veggie.”

  • “I still don’t like squash. I had gotten an acorn squash in a CSA box, so I thought I would try this recipe to use some of it. The apple filling was delicious though. I used lemon juice instead of orange zest, added dried cranberries, and used almonds. I will make the filling again and eat it by itself. (or make this recipe if I ever have squash in the house.”

  • “This was good and I’ll make it again. I feel like it needs just a little extra “something” but I’m not sure what it is. Just something that holds me back from five stars. If I figure it out, I’ll let you know. :)Thanks for posting.”

  • “The squash was nice and tender, and recipes don’t get much easier than this.It just wasn’t quite what I expected.I expected this to be sweeter with all the brown sugar, especially because I used the entire amount of filling and just one squash.I should have realized the apple (used a honey crisp) would add some tartness to it that took away from the sweet.The orange rind probably added to the tartness, too.I would make this again, but not if I was in the mood for a sweet squash.”

  • “I made this as directed except I had to use lemon zest instead of orange and I halved the filling ingredients for 2 acorn squashes. Turned out great! Thanks for posting!”

  • “MMMMM This was absolutely delightful! I have always just put in brown sugar & a pat of butter. I never took it beyond that but so glad I belong to the Zaar! I didn’t use the orange rind, didn’t have any. I only did one squash. I used pecans instead as I wanted an apple pecan pie taste. I used one apple. The smell was heavenly while it was baking. I ate one half one night & had another for the next night. Put it in the microwave on reheat a plate and it was perfect. Thanks so much for a great change to one of my favorite summer vegetables. I would give this more stars if I could.”

  • “Thanks for the great idea. because of comments I only mixed 1/2c walnuts, 1/4c brown sugar, 2tb. butter together. I loved how it tasted and Im glad I didn’t put in any of the fruit.Also, I put all this in only one acorn squash… just right. there was enough filling for one and a half squash. My husband said it reminded him of Monkey Bread. Thanks so much!”

  • “The apples and walnuts were inspired. But I had to modify it, of course, adding Cinnamon and freshly ground Nutmeg. I also topped it with a few prunes since I had them on hand.”

  • “I adored this.Tasted like dessert, Tonkcats.Cut back on the sugar and butter and it’s quite healhty.”

  • “was good, will make again. even hubby ate it w/out a problem”

  • “Made this as written, except the orange rind.What a delicious way to eat our orange vegetables.So easy to do, just popped it into the oven with the roast chicken at 325 degrees for 2 hours (I wasn’t home) and it was all done.Great recipe.”

  • “This was great! Unfortunately my squash must have been quite a bit bigger then what the recipe calls for because it took WAY longer to cook. I used one squash and 2 apples filled up both halves so you can see how big it was. I would use less orange zest next time – it was pretty strong tasting.”

  • “Made this on the weekend as a trial for my Thanksgiving dinner.DH and I LOVED it!!!I added some dried cranberries to the apple mixture and it was delish!Thank you for sharing, this will become a new Thanksgiving dinner staple in our household.”

  • “Worked great served with grilled chicken under a brick and white wineReplaced brown suger with 1/3 cup of Splenda. Nobody noticed and everyone loved it.”

  • “Really easy to make and didn’t take much hands on time.We thought it was really good.We would definitely make this recipe again.Thank you!”

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