Do you have certain recipes that are only made during the fall and winter? For us, this is about the only time I cook acorn squash. It usually isn’t something that is planned either, my husband will usually make the request when it starts getting a bit chillier outside while grocery shopping, leading to me coming home with two beautiful acorn squash and a small bag of granny smith apples. Really, it is one of the cheapest (and yummy) fall recipes made in our household!
Recently, my husband decided to make my traditional recipe while I was sick as a surprise. As always happens, we were out of about half the stuff we needed, so he started to improvise. While this can sometime lead to some…frightening creations, this time it turned into a recipe that may very well be better than my original acorn squash boat recipe! Since the recipe was so amazing, I couldn’t wait to share it with you guys! I am pretty certain you are going to love it just as much as us!
- 2-3 Granny Smith Apples (diced or cubed)
- 2 Acorn Squash
- 4 TBSP of melted butter
- ½ Cup Brown Sugar
- 2 TBSP Lime Juice
- 2 TBSP Water
- 2 Tsp Cinnamon
- ) Preheat the oven to 400 degrees. While the oven is preheating, with a very sharp knife cut the acorn squash in half longwise and clean out the center strings and seeds.
- ) Place the acorn squash face down on a pan or baking dish with a half-inch (or higher) lip or ledge. Fill the pan with one-quarter to one-half inch of water – this seals the squash, preventing them from drying out while the inside is cooking.
- ) Carefully place the pan in the oven, where you will be baking the acorn squash for 20 minutes.
- ) While the squash is baking, mix the melted butter and apples, making sure they are covered thoroughly with butter.
- ) Mix the brown sugar, lime juice, water, and cinnamon in with the apples. Make sure everything is coated evenly.
- ) Remove the baked acorn squash from the oven and very carefully flip the acorn squash so that the centers are facing up. Do not dump the water.
- ) Fill the center of each of the squash halves with the apple mixture. Once filled, very carefully move the pan back to the oven and cook for another 20 minutes.
- ) Once finished, let cool for 5 - 10 minutes before serving. Serve warm.
Disclosure: Budget Earth did not receive monetary compensation or product for this recipe. All opinions are our own and may differ from our readers’ opinions.
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