Yum, yum, YUM is all I can say…

acorn squash with apples

Baked Acorn Squash with Apples

1 pound acorn squash
3 cups sliced apples
2 cups unsweetened apple juice
1/4 teaspoon cinnamon
¼ cup chopped walnuts, toasted

Preheat oven to 350 degrees. Cut squash cross-wise into rings. Discards seeds and pulp. Place in a 9 x 13-inch baking dish. Spread apples on and around squash. Mix cinnamon with apple juice, and pour over squash and apples. Bake 15 minutes. Flip squash and apples, and bake another 15-20 minutes. Remove squash from juice, and peel skin. Cut each ring into cubes. To serve, place about ½ cup squash, ½ cup apples, and 1 tablespoon apple juice in each bowl. Top with 1 tablespoon walnuts.

Yield: 4 servings (serving size = about 1 cup)

Comments

  1. Here’s a question for you: is it okay to “peel” the squash before baking, or does it need to stay on until afterwards?
    Thanks for helping!

  2. Yes, you CAN peel acorn squash before baking, but you’ll probably lose a finger! Seriously, it is difficult to peel because of the ribs. It’s much easier to take it off after it has been cooked. But, if you figure out a way to do it SAFELY beforehand, please let me know! ha ha