Apple Pie Stuffed Acorn Squash

Introducing my second new contributor! Cat will be here with us monthly sharing some great recipes! Please welcome her and check out her blog!

Hello lovely Old House to New Home readers! I’m Cat and I’m the blogger at The Rustic Willow where I blog about delicious recipes and affordable DIY projects. I’m thrilled to be here today to share a scrumptious fall recipe with you. Yes, that’s right, I did say fall. Can you believe it’s already September?! This year has flown by faster than any others, I’m sure of it. But I’m not complaining, because now it’s socially acceptable for me to start cooking fall recipes, and I absolutely love the flavors of fall! Today I have sort of a quirky combination for you, but I promise you it’s so delicious. I mixed apple pie filling with acorn squash to create this amazing Apple Pie Stuffed Acorn Squash.

Apples and acorn squash both scream “fall” to me. So when I was thinking of a fun fall recipe to make, and I couldn’t decide between the two, I just combined them! I was a little skeptical on how it would turn out, but I was confident that the sweetness of the apple pie filling and maple syrup would complement the acorn squash. And boy was I right.

Each bite of this was more delicious than the next, especially covered in that amazing maple syrup! It’s my firm opinion that you can absolutely not go wrong with maple syrup.

I imagined this recipe as a dessert, and it does work perfectly as a fall dessert, but I assure you that it doesn’t just need to be a dessert. I ate one half for breakfast this morning, and the other half for lunch!

Enough of my jabbering, let’s get to the good stuff! This recipe is for one acorn squash, but feel free to multiply the recipe as needed. Scroll to the bottom of the post for the printable version of the recipe!

Ingredients:
1 acorn squash
2 tablespoons maple syup
2 teaspoons butter
1 Granny Smith apple
1/4 lemon
2 teaspoons light brown sugar
2 teaspoons granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Maple syrup for drizzle

Preheat the oven to 400 degrees.

Cut one acorn squash in half. Fill each half with 1 tablespoon of maple syrup and 1 teaspoon of butter.

Next, skin, core and chop one Granny Smith apple. Juice 1/4 lemon over the apples.

In a small bowl, mix together 2 teaspoons light brown sugar, 2 teaspoons granulated sugar, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon.

Add the apples to the bowl, mix until all pieces are covered in the sugar mixture.

Split the mixture between the two halves of acorn squash and fill the hole in the center of the squash.

Wrap the halves in tin foil and bake for 45 mins- 1 hour (depending on how big your squash is).

Remove from oven and let cool down for 10-15 mins.

Remove from foil and drizzle with additional maple syrup (as desired).

YUM! Look at that abundance of maple syrup just waiting to be slurped up.

Now, grab a spoon and dig in!

I hope you’re inspired to make this recipe for a cozy fall night! For more delicious recipes, please come stop by my blog, The Rustic Willow, for constant inspiration and yummy things!

Here is the printable version of the recipe!

Print

Apple Pie Stuffed Acorn Squash

Ingredients

• 1 acorn squash
• 2 tablespoons maple syup
• 2 teaspoons butter
• 1 Granny Smith apple
• 1/4 lemon
• 2 teaspoons light brown sugar
• 2 teaspoons granulated sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Maple syrup for drizzle

Instructions

1. Preheat the oven to 400 degrees.
2. Cut one acorn squash in half. Fill each half with 1 tablespoon of maple syrup and 1 teaspoon of butter.
3. Next, skin, core and chop one Granny Smith apple. Juice 1/4 lemon over the apples.
4. In a small bowl, mix together 2 teaspoons light brown sugar, 2 teaspoons granulated sugar, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon.
5. Add the apples to the bowl, mix until all pieces are covered in the sugar mixture.
6. Split the mixture between the two halves of acorn squash and fill the hole in the center of the squash.
7. Wrap the halves in tin foil and bake for 45 mins- 1 hour (depending on how big your squash is).
8. Remove from oven and let cool down for 10-15 mins.
9. Remove from foil and drizzle with additional maple syrup (as desired).