Acorn Squash with Maple, Blueberry & Apple Stuffing

the Painted Apron

4 years ago

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When fall arrives,

we begin to think about falling leaves,

pumpkins, and of course, Fall comfort and cozy food!

One of my favorite fall foods is acorn squash

This recipe has 3 wonderful things going for it,

1. it’s EASY,

2. it’s FULL of flavor,

and 3. adults and children LOVE it

You can cut the squash in half either horizontally or vertically

I think it’s prettiest when it is cut horizontally with 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!

The fruit filling is made with chopped apples, blueberries,

maple syrup and optional blue cheese and walnuts

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 bacon, 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 sweetness

the blue cheese and walnuts

balance the flavors with tang and crunch

and the bacon takes it over the top!

Superboy, who will only eat baby carrots usually,

fought his brother for the biggest one!

I loved adding bacon, bleu cheese and walnuts,

and with a roasted ear of corn on the side,

It was a flavorful fruit & vegetable filled dinner!

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.