Twice-Baked Acorn Scquash
Twice-Baked Acorn Squash
a Jennifer original
1 acorn squash
3/4 cup portabello mushrooms, diced
1 green apple, diced
2 TBSP brown sugar
1/2 tsp freshly grated nutmeg
1/4 cup chopped hazelnuts
2 TBSP butter, melted
Preheat oven to 350. Cut the acorn squash in half length-wise. Bake face-down on a cookie sheet with raised sides for 45 minutes.
Scoop out the meat of the squash and mash with a fork. Mix with the mushrooms, apple, brown sugar, nutmeg and nuts. Spoon back into the shells. Drizzle with butter. Return to oven for 30 minutes and serve.
Notes: This made me feel so autumnal. And it came out with a nice combination of flavors.
Posted by Jennifer at October 1, 2008 9:22 PM | TrackBackThis one's a winner! I think I especially liked the various textures in the stuffing, but the blend of flavors was good too.
Posted by: Michael at October 13, 2008 9:54 PMGreat dish! I substituted pecans for the hazelnuts (couldn't find any in the immediate vicinity) and I halved the sugar (as I used a sweeter red apple) - delicious. Will definitely make this one again.
Posted by: Loreth at October 27, 2008 12:43 AM