Tuesday, November 8, 2011

Baked Acorn Squash with Apple Filling

I was hoping we'd get acorn squash this week so we could try this recipe. It's another Penzeys one, though I can't find it on their site.

1 acorn squash, halved and seeded
2 T. dark brown sugar
1/4 c. (4 T.) melted butter, divided
1 c. peeled, cored, and chopped tart apples (e.g., Granny Smith)
Zest from 1 orange
2 T. raisins
A dash of freshly grated nutmeg (ground nutmeg from a jar will also work fine)
A dash of ground cinnamon

Preheat the oven to 350 degrees F. Place the squash halves cut-side-down in a baking dish. Bake for 40 minutes. When they're almost done baking, mix together the brown sugar and 2 T. of the melted butter. In a separate bowl, combine the other 2 T. of melted butter with the remaining ingredients. Once the squash is finished baking, remove it from the oven (but keep the oven on). Carefully turn the squash halves face-up. Prick the surface of each half several times with a fork, then brush each half with the butter/brown sugar mixture. Fill each half with equal amounts of the apple mixture. Put the baking dish back in the oven and bake the filled squash for another 30 minutes or so.

Tasty. The tart applyness of the Granny Smiths was a nice touch.

1 comment:

Emily said...

That looks divine. Such a perfect early winter dish! Big hugs!