Stuffed Acorn Squash

Stuffed Acorn Squash

Ready in 45 minutes

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

Top-ranked recipe named "Stuffed Acorn Squash"

5 avg, 3 review(s) 100% would make again

Ingredients

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-- INGREDIENTS --
4 acorn squash; (or butternut or a small pumpkin)
-- STUFFING --
4 large tart apples
2 bosc pears; Firm
1 Tbs sugar; (about)
1 Tbs dark brown sugar
1 Tbs honey or maple syrup
1/4 cup spiced rum; (i.e. Captain Morgan's)
1/2 cup chopped pecans; or walnuts
1/2 cup golden raisin
1/2 cup Crasin; (semidried cranberries)
1 teaspoon Cinnamon
1/2 teaspoon Fresh ground nutmeg; (to taste)
1/4 teaspoon Allspice; (to taste)

Original recipe makes 8

Servings  

Preparation

Directions

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.

Cook

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!

Notes

Acorn Squash a little different

Credits

Added on Award Medal
Calories Per Serving: 305 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Stuffed Acorn Squash

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This was delicious! I did have to use Welsh whiskey though, didn't have rum. But I will make it again! Thanks for posting!
Kisspris 1 year ago
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 2 years ago
Acorn Squash a little different [I posted this recipe.]
mopar400 6 years ago
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