Sunday, April 11, 2010

Apple Stuffed Acorn Squash

This is a recipe that makes use of two of my favorite fall ingredients.  But . . . now that our favorite fresh ingredients are available year round, this is a good complement to dinner any time of year.

1 cup peeled and chopped apples
2 Tbsp unsalted butter
1/2 cup finely chopped onions
2 Tbsp brown sugar
1 Tbsp Balsamic vinegar
1/2 tsp dried thyme leaves
1/4 tsp salt

Start by splitting two acorn squash in half, lengthwise, and remove the seeds and stringy filaments with a spoon.  Place the squash in a baking dish and set aside.

To make the apple filling, peel and chop the apple.  Then melt the butter in a skillet and saute the onions for about 3 - 4 minutes over a medium heat.  Add the apples, brown sugar, Balsamic vinegar, dried thyme leaves and salt and continue to saute for a couple of minutes.  Remove mixture from heat.

Score the squash before filling so they absorb more of the flavor of the stuffing.  Spoon the filling into the squash.

To help keep the squash moist while it bakes add about 1/2 inch of water to the botom of the pan.  Place the filled squash in the pan and cover it with foil.

'Bake at 375 for about one our, until the squash is tender.

This squash recipe is delicious served warm, right out of the oven.

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