Posted on 10/24/2014
3 small (1 lb. ea.) Acorn Squash
1/4 c. butter, melted
3 apples, peeled & chopped into small pieces
1 T. lemon juice
1/2 c. brown sugar
1/2 c. chopped walnuts (optional)
Preheat oven to 350 degrees F. Cut squash in half from stem to blossom end. Remove the seeds. Place, cut side down, in a shallow baking dish. Fill the dish with hot water to a depth of 1/2 to 3/4 inch. Bake at 350 degrees F. for 30 minutes. Turn the squash over. Brush the insides and cut areas with some of the
melted butter. Sprinkle with cinnamon, set aside.
Combine the apples (you should have about 3 cups of pieces), lemon juice, remaining butter, brown sugar and walnuts in mixing bowl. Fill the squash halves with the apple mixture.
Cover the entire dish with foil. Continue baking for approx. 30 minutes longer, or until both the apples and squash are tender.
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