‘Tis the season for apples! Lately all my friends and family have gone apple picking. We plan to, but it’s just not cold enough for us. You know our tradition with Forced Family Fun. (I wrote about it here and here.) Apple picking falls in that category. We always chose a day that is closer to snow than sun, and we always forget that our favorite orchard, a lovely 40-minute drive north of here, boasts temperatures at least fifteen degrees cooler. Sometimes you need a little pain (or a few frozen toes) to make lasting family memories.
Back to the point: everyone has gone apple picking, come home with loads of apples, then posted on facebook or called me with a panicked “What do I do with all of these?!” The one recipe no one seems to have is this: Apple-Stuffed Acorn Squash. Everyone makes apple pies, apple crisps, apple dumplings, applesauce, and apple cakes. No one makes this. But once you do, you’ll make it again and again.
Apple-Stuffed Acorn Squash
2 acorn squash
3-4 T maple syrup
3-4 T heavy cream (optional)
1 T butter, melted
1 large red apple, diced
2 T chopped nuts
2 T brown sugar
4 T crispy bacon, crumbled (optional)
Preheat oven to 350’F.
Cut the squashes in half and remove all seeds and inside gunk. Place squash halves cut-side up on a lipped cookie sheet or in a large baking dish. Add about 1 T each of maple syrup and heavy cream to each half of squash. Swirl it around to coat the inside cavity.
Bake squash for 30 minutes.
While the squash cooks, combine melted butter, diced apple, chopped nuts and brown sugar in a small bowl. Mix well. Fill the squash halves with equal portions of apple stuffing, then bake for another 25-30 minutes, or until you can easily slide a fork into the sides of squash.
Sprinkle with crumbled bacon. Allow to cool for about 5 minutes before serving. ENJOY!