Apple-Stuffed Acorn Squash

Source: The Old Farmer’s Alamanac

Yield: 6 servings


  • Light brown sugar: 2 Tablespoons
  • Golden raisins: 1/2 Cups
  • Chopped onion: 1 Cups
  • Peeled and chopped tart apples: 3 Cups
  • Butter: 2 Tablespoons
  • Medium acorn squashes: 3 Each
  • Ground cinnamon: 1 Teaspoons
  • Grated cheddar cheese: 1 1/2 Cups
  • =Instructions=

Preheat oven to 350 degrees F. Cut squashes in half lengthwise and scoop out seeds and strings. Bake cut side down in 1/2 inch of water until tender, about 40 minutes. While squashes are baking, prepare the stuffing.
In a skillet melt the butter and sauté apples and onion for 10 minutes or until both are very tender. In a large bowl combine apples and onion with raisins, brown sugar, cinnamon, and cheese. Place cooked squashes on a cookie sheet and divide apple stuffing evenly among cavities. Bake at 350 degrees F for 20 minutes or until apples are soft and cheese is melted.
This dish can be prepared ahead of time.