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I just whipped up this snug Apple-Filled Acorn Squash that fits perfectly on your holiday spread. I'm a big fan of how adaptable this dish is, whether you're feeding a couple folks or a whole crowd. Skip the meat for veggie lovers or throw in some sausage for extra coziness and taste. The best thing? You can get most of it ready beforehand to cut down on day-of panic.
Wonderful Acorn Squash Benefits
Around my house, acorn squash tops the list in autumn. Its soft, buttery sweetness pairs amazingly with both sugary and savory add-ins. While many find it a bit bland by itself, I think that's actually its strong point - it works as the ideal canvas for creative fillings, allowing other ingredients to really pop.
Ingredients List
Everything you'll want for my top fall stuffed squash:
- Fresh-picked Acorn Squash
- Apple Cider bringing fall sweetness
- Quality Olive Oil
- Mild Sweet Onion
- Tart Apples
- Tangy Dried Cranberries
- Cozy Cinnamon
- Garden-fresh Sage
- Aromatic Thyme
- Toasted Pecans
- Natural Maple Syrup
- Rich Brown Sugar
- Optional Sausage - I find it's fantastic with sage-flavored sausage
Cooking Steps
How I put together this heartwarming dish:
- Cut the squash down the center and empty out all the seeds
- Add a splash of apple cider into each half then bake until soft
- While that's happening, start your stuffing by cooking onions, apples, and sausage if you're using it
- Mix in your spices and cook until everything gets tender and aromatic, then add pecans if you want
- Stuff each squash half, add a drizzle of maple syrup and sprinkle of brown sugar, then back to the oven until it turns golden
Easy Squash Cutting
After fighting with stubborn squash for ages, I've picked up some handy tips. Start with a good rinse and dry. If it's super tough, warm it in the microwave for 2 minutes. Grab your best knife and slice from stem to bottom. I usually break off the stem first to get a cleaner cut.
Make-Ahead Tips
Here are my go-to shortcuts to save you time:
- Prep everything and fill your squash right before you bake it
- Do the initial baking, cover it up, and finish cooking when you're ready
- Complete the entire dish, pop it in the freezer, and bake from frozen when serving
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Common Questions Tackled
Answers to stuff people always ask me:
- Want it Vegetarian? Leave out the sausage or try wild rice or quinoa instead, it's still super tasty
- More Filling Options? Consider wild rice with leeks and bacon or go veggie-heavy with quinoa
- How to Tell It's Ready? Stick a fork in - it should feel nice and soft
- Can You Freeze It? You bet - freeze before the last baking step and finish fresh later
- What Pairs Well? It's great next to cranberry tarts, turkey, or oven-roasted carrots
Frequently Asked Questions
- → What should I look for in acorn squash?
Choose one that's heavy for its size with smooth, firm skin. A mix of green and orange coloring is a good sign, and avoid any with soft or mushy parts.
- → Can I prep this ahead?
Yes, you can! Get all the ingredients ready and keep them in the fridge. If needed, partially bake the squash, fill it, and finish baking right before serving.
- → How should I cut it safely?
With a sharp knife, slice the squash from the stem down. Hold it steady on your surface and gently rock the blade. Scoop out the seeds with a spoon.
- → Does this dish freeze well?
Absolutely! Let it chill completely, wrap it tightly, and freeze for up to three months. Defrost in the fridge and warm in the oven before eating.
- → What works instead of maple syrup?
You can trade maple syrup for honey, agave, or brown sugar mixed with a splash of apple juice for sweetness.