Baked Stuffed Acorn Squash

It’s fall and even though here in St Croix it doesn’t feel like it, I still want the foods that remind me of cooler weather. I found these cute orange acorn squash at the grocery store and thought I need to find a great recipe for these. On a YouTube cooking channel, Anitacooks, she was preparing acorn squash using some of my favorite ingredients. Well, it was a winner for both my husband and I. Feel free to change up any of the ingredients or leave out what you don’t like. I don’t typically use sage so I substituted with basil, use what you like. Enjoy!

1 Acorn squash
1/2 medium onion
Thyme/sage or other herbs
Apples, chopped (2 cups or 2 apples)
1/4 C. pecans or walnuts, chopped
1/4 C. dried cranberries or rasins
1/2 C. cheddar cheese
2 pinches of nutmeg

Slice acorn squash in half and scoop out the seeds with a spoon. Either melt butter or spread softened butter over each half of squash and sprinkle with salt and fresh cracked black pepper. Bake at 400 degrees up to 1 hour depending on the size of the acorn squash. Test for doneness by sticking a knife in the flesh of the squash after one half hour.

While the squash is baking, melt 2 tablespoons of butter in a saucepan and slowly cook the onions and herbs until the onions are soft. Add the chopped apples to the pan and cook till softened. Add the pecans, cranberries, cheddar and nutmeg to the pan.

When the squash is done, remove from the oven and take a spoon and remove a layer of squash and add to your onion mixture. Now add all of the onion mixture to your acorn squash, packing it in and top with a little extra cheese if desired. Return the squash back to the oven for 10 minutes.

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