Sweet Apple Squash Bake

Just made this cozy Apple Stuffed Acorn Squash that's perfect for your holiday table. I love how flexible this recipe is whether you're cooking for two or twenty. Make it vegetarian or add sausage for extra warmth and flavor. Best part? You can prep most of it ahead so there's less stress on the big day.

The Beauty of Acorn Squash

In my kitchen acorn squash is a fall favorite. Its gentle buttery sweetness works magic with both sweet and savory flavors. While some might find it subtle on its own I think that's what makes it the perfect base for creative stuffings letting other ingredients truly shine.

What You'll Need

Here's everything for my favorite fall stuffed squash:

• Acorn Squash fresh from the farmers market
• Apple Cider for that autumn sweetness
• Good Olive Oil
• Sweet Onion
• Crisp Apples
• Chewy Dried Cranberries
• Warming Cinnamon
• Fresh Sage
• Fresh Thyme
• Crunchy Pecans
• Pure Maple Syrup
• Brown Sugar
• Sausage if you'd like mine's amazing with sage sausage

Let's Cook

Here's how I make this comforting dish:

1. Slice your squash right down the middle and scoop those seeds out
2. Pour some apple cider in each half and roast until they're tender
3. Meanwhile get your filling going sauté those onions apples and sausage if using
4. Add your seasonings and cook until everything's soft and fragrant toss in pecans if you like
5. Fill up those squash halves drizzle with maple syrup and brown sugar then back in the oven until golden

Squash Cutting Tips

After years of wrestling with tough squash I've learned some tricks. Give it a good wash then pat dry. Pop it in the microwave for 2 minutes if it's really stubborn. Use your sharpest knife and cut from top to bottom. I usually snap off the stem first for a smoother cut.

Prep Ahead Secrets

Let me share my favorite time-saving tricks:

• Get everything ready and stuff your squash just before baking
• Do the first bake wrap it up and finish cooking when you need it
• Make the whole thing freeze it and bake it fresh on serving day

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Your Questions Answered

Here are answers to questions I get all the time:

• Going Meatless? Skip the sausage or swap in wild rice or quinoa its just as delicious
• Other Stuffing Ideas? Try wild rice leeks and bacon or go all veggie with quinoa
• When's it Done? Give it a poke with your fork it should be nice and tender
• Freezer Friendly? Absolutely freeze before the final bake then finish it fresh
• What Goes With It? I love serving it with cranberry tarts turkey or roasted carrots

Frequently Asked Questions

→ How do I pick the best acorn squash?

Look for squash that feels heavy for its size with dark green skin and no soft spots. The squash should have a nice balance between dark green and orange coloring and feel firm when pressed.

→ Can I make this dish ahead of time?

You can prep all components ahead of time and store separately in the fridge. You can also partially bake the squash and stuff it, then finish baking just before serving.

→ What's the best way to cut acorn squash?

Use a sharp knife to carefully cut the squash in half from stem to end. Place it on a steady surface and rock the knife back and forth to cut through. Remove seeds with a spoon.

→ Can I freeze this dish?

Yes, you can freeze the completed dish. Cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until hot.

→ What can I substitute for maple syrup?

Honey or agave nectar work well as substitutes for maple syrup. You could also use brown sugar mixed with a little apple cider for a similar sweetness.