Apple stuffed acorn squash recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option with a similar crunch.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often less expensive and easily available.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried apricots can be a more cost-effective dried fruit option.

Split the acorn squash and scoop out the seeds.

Roast the squash in the oven at 400°F for 45 minutes or until fork tender.

Chop one rib of celery.

Peel and chop two medium apples, choosing tart varieties that hold up well to heat.

Add butter to a preheated cast iron skillet and add the chopped celery. Cook down for about 5 minutes.

Add the chopped apples, 1 teaspoon of ginger, 1/4 teaspoon of allspice, salt, and pepper to the pan with the celery. Cook everything down for a few more minutes.

Stir in 2 cups of cornbread breadcrumbs and remove from heat once it cools a bit.

Add in 1 beaten egg to the stuffing mixture to hold it together.

Once the squash is cooked, turn them over and make room to fill with the stuffing.

Split the stuffing between the two halves of the squash.

Drizzle some oil over the stuffed squash, cover, and cook at 350°F for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens