Apple-Stuffed Acorn Squash

It’s very easy and my family could not have loved it more. Takes a while to cook but it is worth it!

This recipe provides a lovely combination of savory and sweet flavors. Substitutions I made include: 1) Butter, instead of oleomargarine (yuck!); 2) Walla walla sweet onion instead of “onion”; 3) Canadian – 100% natural-pure maple syrup instead of “light brown sugar”; 4) added 1/2 teaspoon of allspice along with the 1 teaspoon of cinnamon; 5) Added 1/2 cup of chopped pecans. Result: a lovely, sweet and savory desert that can be either side dish or dessert! Your original recipe is a four star version. I think my version is five star. To each, his or her own, I suppose.

For some reason every couple of years I buy an acorn squash just to give it another try and am usually wishing I had not done it but not this year! I tried this recipe with one small squash to split between my husband and myself and found myself wishing I had gotten a larger one or even two or three! Delicious!

I omitted the raisins for this recipe (dont like them), and since I only had one ripe squash from my garden, I reduced the recipe. I also added salt to the stuffing. Overall, I thought was pretty good although, it would be better if the salt was added to the squash while baking (as other reviewers have pointed out). Also, I would have added maybe a little garlic and more cheese to bring out the savory flavors. That said, I don’t think the recipe makes enough stuffing, so I’d recommend making a little extra. But otherwise, a good recipe for experimenting with some savory flavors rather than the super sweet dishes typical of acorn squash.

Add salt and pepper or bagel sesame. Add walnuts. Add cooked quinoa. Add sausage or bacon. Add nutmeg or pumpkin spice. Cook more than 60 min.

I wish I had read reviews before I made this! It desperately needed salt. Even with the salt, I feel like it was missing something savory. When I figure out what that something is I’ll make it again! The flavors were yummy, just a little something was missing.

This was pretty good except for the onions. They don’t belong. If I made it again I would use more brown sugar and omit the onions. The cheese is also a little odd but not as offensive.

To make the dish a bit more savory I added bacon to the recipe. This way I was also able to skip the margarine and use some of the bacon rendering to cook the onion and apples.

This is delicious and very versatile! I used half the brown sugar, and cranberries instead of raisins, which I soaked in about 2 tablespoons of hot apple cider while the squash was cooking, and then added all of it to the stuffing. I also salted the squash bowls lightly before stuffing. For final prep, scrapped the squash out, chopped it up a bit and mixed it in with the stuffing. The squash absorbed the apple cider, and it made a wonderful fall dinner. I did salt and pepper quite a bit while eating though, so the next time I plan on adding a little more salt, and maybe a dash of chipotle pepper or some other spicy seasoning to give it more of a savory, hot sweet taste.

I loved this recipe and found that it was made even better by using fresh orchard picked apples. I did not use onion but instead used onion powder for the pop of savory flavor.

just started my retirement and trying to impress my wife. made just like it calls for, except I was short an apple so added a little rhubarb to make up the difference …worked perfect in the impress dept.

Fabulous!

Addded some dried cranberries….very good.

Did not like the cheese, added a little bourbon to the apples and dried cherries when cooking otherwise the squash was very good

I halved the recipe. The timing was off for baking the acorn squash. It called for 40 minutes and I had to put it in for another 20 minutes before it was done. I added crasins and walnuts to the apple mix at equal parts as the raisins before filling the squash with it. It was ok, but I think it would be better if butternut squash were used instead of acorn squash. Then instead of filling the whole of the acorn cut the butternut into same size pieces as the apples and also equal amount as apples.

Loved it. My brothers asked for the recipe

I have made this twice now. The first Time I made it I did not mix up the ingredients properly but it still tasted good. The second time Everything went well. Very good taste to. A little bit sweet but not a lot. I did add more cheese to the top of it when I put it in the oven the second time. I liked it this way a little better. I will be making it again.

Delicious!! I added celery to the sauted apples and onions.

Very good will make it again

I loved this. The only two changes I made were to scoop the cooked squash out of their bowls and add that to the cooked apple and onion mixture. I did this because I knew none of the other eaters would actually eat the squash if prepared as directed. I added about a half teaspoon of salt to the mix because I forgot to salt the squash when baking during the first part. All of the ingredients added to the overall taste, so I wouldn’t eliminate anything. Served with roast pork, everyone loved it!

This was delicious and my husband has asked for it again. My only criticism is that the squash needed much more time in the oven before it was cooked. The next time I make it I will bake it cut side up and covered with foil.