Wednesday, October 08, 2008

Apples & Acorns

Are ya feeling the recipe love here yet? This one is perfect for fall, just right for using those orchard fresh apples, requires little prep & hands-off for 1 hour, and best of all: cheap {well, not to mention tasty too}! If you've never had acorn squash, or other squash for that matter, the taste reminds me of sweet potato, but has a much stringier texture. I served this with pork tenderloin, seared on the stovetop & finished off in the oven; a classic pairing of pork & apples.

Apple Stuffed Acorn Squash

Serves 2 ~ easily doubled to serve 4

1/4 c. apple juice

1/8 c. brown sugar

2 apples

1/2 T. butter

1/2 t. cinnamon

1/2 t. freshly grated nutmeg

1 acorn squash

Preheat oven to 350° F. Cut squash in half. Scoop on seeds. Cut a little sliver off of the bottom of each half, so that it stands up in the baking dish. {I had to have hubs do the cutting because that skin is pretty tough!} Put 1" of water in a baking dish & set the squash halves inside. Put the apple juice and sugar in a small saute pan & reduce by half or until thickened & syrupy. Turn off the heat and add the apples, butter, cinnamon & nutmeg. Fold together until everything is coated with the apple syrup. Fill each acorn half with half of the apple mixture. Bake for 1 hour. Enjoy!

{The original recipe is here, but I tweaked it a little based on personal preferences. Also, you need to adjust the sugar based on the sweetness of your apples. I was using Jonamac, so I reduced the sugar to just allow the flavor of the apples shine through. Tarter apples? Use more sugar.}


Andrea said...

Thanks for the recipe. Can't wait to try it! I think I might love fall recipes most of all.

Peaceful Chaoz said...

Sounds and looks yummy! I'm not really into stringy type food, but just looking at this one made me at least want to try it! Sounds healthy too or at least could be?