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Apple and Raisin Stuffed Acorn Squash

ByIris and Honey

apple and raisin stuffed acorn squashHi everyone!  I have been slacking lately, but I am back!  I love all the comfort foods that fall and winter have to offer.  I’ve got my recipe box full of them and I can’t wait to share them.  This recipe for apple and raisin stuffed acorn squash makes a great side dish on a chilly night.  Serve it with a pork roast or a tender roasted chicken and you’ve got a satisfying meal.  

The apples and the acorn squash came from Strites’ Orchard.  I also bought a bag of spinach for a future recipe. I love Strites’ because I bought the apples, acorn squash, and spinach for less than $7.  They take great care of the fruit and vegetables they grow and you can’t beat the quality.  If you live near an orchard, stop by sometime and I guarantee you’ll love it better than the grocery store produce.

If I would have thought about it when I bought the acorn squash, I would have picked up a bigger one.  I had some of the apple and raisin mixture left over because it wouldn’t fit in the squash.  The apples I used are a cross between McIntosh and Red Delicious called Empire.  They are sweet and juicy and extremely versatile.  Eat them as a snack, bake them in an acorn squash, or make a sweet apple sauce.

Once your acorn squash is cut in half, this apple and raisin stuffed acorn squash is an easy dish to prepare.  It also smells delicious when it’s baking.  You will need a sharp serrated knife to cut the acorn squash.  I recommend slicing along the grooves to make it easier.

apple and raisin stuffed acorn squash
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Apple and Raisin Stuffed Acorn Squash

Course Main
Cook Time 1 hour
Total Time 1 hour
Servings 2 servings
Author Mikaela

Ingredients

  • 1 acorn squash
  • 1 apple diced
  • 2 Tbsp raisins
  • 1/4 tsp cinnamon
  • 1 Tbsp maple syrup
  • 1/4 tsp sage
  • 1/4 tsp rosemary
  • 2 Tbsp butter

Instructions

  1. Preheat oven to 400F.
  2. Slice the acorn squash in half and remove the seeds. Set aside in a baking dish.
  3. In a bowl, stir together the apple, raisin, spices, and maple syrup.
  4. Spoon the apple mixture into each squash half.
  5. Top each half with one tablespoon of butter.
  6. Cover the squash with foil and bake 45 minutes-1 hour.

I love the savory combination of the sage and rosemary paired with the sweetness from the apples and raisins.  Let me know if you agree!