Apple Stuffed Acorn Squash Recipe
Ingredients
2 acorn squash
2 tart apples
1 1/2 teaspoons grated lemon peel
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
1/3 cup firmly packed brown sugar
Salt
Cinnamon
Directions
Cut squash into halves lengthwise and scoop out seedy centers.
Place cut side down in baking dish and pour in boiling water to a 1/2 inch depth.
Bake at 400°F 20 minutes.
Pare, core, and dice apples; mix with lemon peel and juice, 2 tablespoons butter, and brown sugar.
Invert squash halves and brush with remaining 2 tablespoons butter; sprinkle with salt and cinnamon.
Fill squash halves with apple mixture.
Pour boiling water into dish to a 1/2 inch depth; cover and bake 30 minutes.
Before serving, spoon pan juices over squash.
If desired, garnish with apple and lemon slices.
Place cut side down in baking dish and pour in boiling water to a 1/2 inch depth.
Bake at 400°F 20 minutes.
Pare, core, and dice apples; mix with lemon peel and juice, 2 tablespoons butter, and brown sugar.
Invert squash halves and brush with remaining 2 tablespoons butter; sprinkle with salt and cinnamon.
Fill squash halves with apple mixture.
Pour boiling water into dish to a 1/2 inch depth; cover and bake 30 minutes.
Before serving, spoon pan juices over squash.
If desired, garnish with apple and lemon slices.
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