Fruitstuffedacornsquash Recipes

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

FRUIT-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

FRUIT STUFFED ACORN SQUASH

Steps:

• Depending on the size of the acorn squash, you might need to increase the filling ingredients. You'll want each squash half to be generously full.
• Preheat oven to 375F.
• Cut acorn squash in half crossway.
• Scoop out the seeds and stringy insides to leave only the cleaned flesh.
• In an oven safe dish, place the two squash sides. Position the halves so that they are supported and do not tip over.
• Next add 1 Tablespoon butter to each squash.
• Add your fruit/nut filling.
• Add one half of the brown sugar to each squash.
• Bake uncovered for 45 minutes or until flesh is tender.

FRUIT AND NUT STUFFED ACORN SQUASH

Steps:

• Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add 1/4 cup water and cover with plastic wrap. Vent the plastic with 3-4 knife holes and microwave for 15-20 minutes until the squash is tender.
• Remove from the microwave and place flesh side up on a baking sheet. Combine butter and brown sugar and brush over the squash. Place under broiler for 2-4 minutes until golden brown.
• While the squash is cooking, prepare the stuffing. In a 10-inch skillet, melt a tablespoon of butter. Once melted and hot, add the diced apples. Sauté for 8-10 minutes until soft, but not mushy. Add in the cinnamon, nutmeg, and a pinch of salt. Place in a bowl and add vanilla and chopped walnuts and cranberries.
• Fill the squash centers with the apple filling and top with chopped pistachios and a drizzle of honey. Serve warm.

FRUIT STUFFED ACORN SQUASH RECIPE:

Steps:

• Heat oven to 350 degrees F.
• Cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife.
• Place squash, cut side down, in a large baking pan or dish; pour water into bottom of pan around the squash. Bake 20 to 30 minutes. Remove from oven. NOTE: You want the squash to cook 1/2 done before stuffing.
• Meanwhile, in a bowl, combine butter, lemon juice, cinnamon, brown sugar, fruit and nut mixture, and chopped apple or pear to make the fruit stuffing. Divide mixture evenly among partially cooked squash and return to oven for 60 minutes or until tender when flesh is poked with a fork.
• Makes 2 servings.

FRUIT-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in x 9-in x 2 in baking dish. Add 1 in of hot water to the pan. Bake uncovered, at 350 for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

FRUIT-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds.
• Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
• Bake, uncovered, at 350* for 30 minutes. Drain water from pan; turn squash cut side up.
• Sprinkle with salt.
• Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.