Stuffed Acorn Squash (Print Version)
# Ingredients:
01 -
2 acorn squash (about 1.5 lbs each).
02 -
1/2 cup apple cider.
03 -
2 teaspoons olive or canola oil.
04 -
1/2 cup chopped onion.
05 -
1 Gala or Honeycrisp apple, chopped.
06 -
1 Golden Delicious or Granny Smith apple, chopped.
07 -
1/4 cup golden raisins.
08 -
1/4 cup dried cranberries.
09 -
1/8 teaspoon cinnamon.
10 -
1/2 teaspoon fresh minced sage.
11 -
1/2 teaspoon fresh thyme.
12 -
Salt to taste.
13 -
1/4 cup chopped pecans.
14 -
1/4 cup maple syrup.
15 -
2 teaspoons brown sugar.
16 -
Optional: 8 oz cooked crumbled turkey sausage.
# Instructions:
01 -
Heat oven to 350°F. Cut squash in half and remove seeds.
02 -
Place squash cut-side down in a 9x13 baking pan. Pour apple cider in pan, cover with foil and bake 45 minutes until tender.
03 -
Heat oil in pan and cook onion, apples, raisins, cranberries, cinnamon, sage and thyme for 8-10 minutes until apples soften.
04 -
Add salt and pecans to mixture. Add turkey sausage if using.
05 -
Turn squash upright and brush with pan juices. Fill with apple mixture.
06 -
Pour maple syrup over filling.
07 -
Sprinkle brown sugar on edges and bake uncovered 15 minutes until top browns.
# Notes:
01 -
Can use any apple variety, peeled or unpeeled.
02 -
Make ahead: Prep components separately and assemble day of serving.
03 -
Can partially prepare up to second bake and refrigerate.
04 -
Freezer friendly after cooking.