Stuffed Acorn Squash
Acorn Squash a little different"This stuffed squash was VERY good. I served it alongside Pork Chops with Sauerkraut and Apples for a yummy fall meal. All of my dinner guests loved it! I added 3/4 tbsp of rum to each half and left out the raisins.... I also burned the tops when i had it in the oven at 480... I would recommend putting it in at 400 for 45 min, and possibly microwaving the squash for a little bit first to soften them up. I will be making this again!" - Tsparby
Yield: 8 Ready in 45 minutes
favorite of 143 people 97 people want to try
|-- INGREDIENTS --|
|4 acorn squash; (or butternut or a small pumpkin)|
|-- STUFFING --|
|4 largetart apples|
|2 bosc pears; Firm|
|1 Tbssugar; (about)|
|1 Tbsdark brown sugar|
|1 Tbshoney or maple syrup|
|1/4 cupspiced rum; (i.e. Captain Morgan's)|
|1/2 cupchopped pecans; or walnuts|
|1/2 cupgolden raisin|
|1/2 cupCrasin; (semidried cranberries)|
|1/2 teaspoonFresh ground nutmeg; (to taste)|
|1/4 teaspoonAllspice; (to taste)|
Stuffed Acorn Squash Preparation
Skin, core and dice the apples and pears. Mix with the remaining ingredients. Adjust seasoning to taste. Let sit overnight!
Stuffing the squash
Cut acorn squash (or butternut squash or small pumpkin) in half. Clean out seed.
With a knife, score the inside or pike with fork several times.
Rub with extra rum, add a bit of salt and pepper and add stuffing.
Add a pad of butter to the top (I also added a but more rum).
Cook indirect at 450 to 500 degrees for about an hour or until squash meat is tender.
Scoop out stuffing and meat and serve!
Acorn Squash a little different
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