Take-out Tuesday, Acorn Squash with Maple Blueberry Apple Stuffing

the Painted Apron

6 years ago

After a beautiful summer like weekend on the coast with my family, here we go again being chased away by yet another hurricane… agh!!!!

Oh and another happy note, our house was recently invaded by squirrels! Yikes, they are running around in a pipe covering under the house and chewing and gnawing and I don’t know what. Squirrels on a tropical barrier island, where did they come from???? Anyhow, maybe the storm will disrupt them…

In the meantime I have a very expensive contract with my pest people who set traps and did all kinds of treatments. They will come every day for the next 2 weeks to check!

Okay, let’s talk about happier things…like yummy food!

This recipe has 3 wonderful things going for it,

1. it’s EASY, 2. it’s FULL of flavor, and 3. adults and children will LOVE it

I don’t know if there is a proper way to half acorn squash so I cut one vertically and one horizontally

I think it’s prettiest when it is cut horizontally and has a scalloped edge, but the cavity is actually deeper if the squash is cut vertically, so it’s basically up to you~

Tomato Tomawto kind of thing, Pahcan Peecan

Whatever way you like!

Squeeze a little lime juice over the chopped apples to keep them from turning brown

The squash is first roasted cut side down and then flipped over and brushed with butter

Fill it to the brim with apples and blueberries and generously pour real maple syrup over all

Return to oven for 30 minutes

Garnish with candied walnuts and bleu cheese if desired

The adults desired and the children went for just fruit please

Either way, it will be a hit, the squash is sweet and smooth and the warm apples, blueberries and maple syrup add more sweetness and flavor

Superboy, who will only eat baby carrots usually, fought his brother for the biggest one!

I was very happy with the additional bleu cheese and walnuts, and with a roasted ear of corn on the side, I enjoyed a flavorful vegetable dinner

This recipe is adapted from Taste of Home

Acorn Squash with Maple, Blueberry & Apple Stuffing

These flavorful fruit filled squash boats can be garnished with bacon, blue cheese and walnuts for an elegant side dish or main meal

Course Main Course, Side Dish

Cuisine American

Keyword acorn squash, apples, bacon, bleu cheese, blueberries, maple syrup, walnuts

Prep Time 10

Cook Time 1

Servings 4

Ingredients

2 acorn squash
1 cup blueberries
1 honey crisp apple
1/2 lime
1/2 cup real maple syrup
2 T butter
1 oz bleu cheese crumbles optional
1/2 cup candied walnuts or roasted walnuts optional
4 slices bacon, cooked and torn into small pieces

Instructions

Cut squash in half vertically {for scalloped edges} or horizontally {for larger cavity}. Scoop out seeds.
Cut a very thin slice off the bottoms of each squash half so it will be stable.
Place squash cut side down in a roasting pan and fill with 1/2 inch water. Roast squash at 400 degrees for 30 minutes.
Core apple and chop into small pieces {it isn’t necessary to peel the apple}. Squeeze lime juice over all.
Wash blueberries and check for stems
After 30 minutes remove squash halves from oven and drain water from pan. Turn squash over and brush generously with butter.
Fill with blueberries and apple pieces. Slowly pour syrup over fruit, letting it puddle in the bottom of the cavities. Return to oven for 30 more minutes.
Garnish with bacon, candied walnuts and bleu cheese crumbles and return to oven for a few minutes to melt cheese.