Apple-Stuffed Acorn Squash

Shopping List




      1. 1.Preheat the oven to 400 degrees F.
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      3. 2.Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
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      5. 3.Place all four squash halves cut up in a 9×13-inch glass baking dish.
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      7. 4.Peel, core and cut apples into one inch cubes and place in large bowl.
      8.    Immediately cover with lemon juice and toss to coat.
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      10. 5.Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
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      12. 6.Divide evenly between four acorn squash halves.
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      14. 7.Cut the butter into four pieces and press one piece down into the center of each filled squash.
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      16. 8.Pour water into the bottom of the baking dish to come about one third of the way up.
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      18. 9.Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15         minutes more if needed.
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      20. 10. Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15     minutes).
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      22. 11.Remove from oven and serve. (The outside squash skin is not meant to be eaten.)