Acorn Squash with Maple, Blueberry & Apple Stuffing

Welcome to the “There’s No Place Like Home”

Autumn Blog Hop

hosted by Rachelle of My Hubbard Home

If you’re coming from My Family Thyme, Welcome!!

If you missed any posts, click on the links below

My Humble Home and Garden / Thistle Key Lane / My Hubbard Home / Karins Kottage /

Mantel and Table / Virginia Sweet Pea / First Day of Home

/ Blue Sky At Home /

Calypso in the Country/ My Family Thyme / The Painted Apron /

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
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Side Dish
Cuisine American
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.
Keyword acorn squash, apples, bacon, bleu cheese, blueberries, maple syrup, walnuts

Thanks for joining our Autumn Blog Hop!

I will be joining these fabulous parties and blogs:

Meal Plan Monday   Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

Make it Pretty Monday Tasty Tuesday   Oh My Heartsie Girl

Turn About Tuesday  Full Plate Thursday  Centerpiece Wednesday

Thursday Favorite Things  Creatively Crafty   Creative Cumpulsions

Comments
39 Responses to “Acorn Squash with Maple, Blueberry & Apple Stuffing”
  1. Jenna, this looks delicious and perfect for autumn. Thank you for sharing.

    Praying for our beautiful Gulf Coast.

  2. thefrenchhutch says:

    Oh all I can say is YUM! I have to try this, it looks delicious. I love the pumpkin topiary too…….

  3. Rachelle says:

    Jenna, your stuffed squash sounds absolutely yummy. We love winter squash and your version with all the ingredients would make a great side dish and really even the main part of the meal.

    Thanks for joining the blog hop.
    P.S We are keeping the gulf coast in our prayers

    Hugs,
    Rachelle

  4. We love acorn squash in our house and this looks delicious! I love the fillings and I can tell you right now that my boys will opt for the bacon! Yum! Thanks for sharing!
    Shelley

  5. I cannot wait to make this. Wouldn’t this be wonderful as a Thanksgiving side? I’d better practice first! Looks fabulous and I’ve saved the recipe (if I was at my printer, it would already be printing out!)

    On another note, I’ve seen the video footage from the area where your second home is and I’m so sorry to see the damage. Sending loads of love your way and hoping that despite the losses, that most will be OK in the end. Please do keep us posted.

    • Thank you Jeanie, this really is one of my favorites and make it just for me sometimes for dinner. Our beach house took a beating, we lost the pier and the boats, the whole area is a disaster, so much damage, but our house appears to be ok. My son is going down tomorrow to tarp the roof etc.

  6. Barbara at Mantel and Table says:

    Oh my gosh these look amazing! I’m a total bacon/blue cheese/walnuts kind of person and mixing that with fruit is genius! Thanks for this great recipe!

    I’m keeping you in my thoughts!

  7. This acorn squash recipe sounds so good and perfect for fall. The topping sounds like a wonderful pairing with acorn squash.

  8. Acorn squash is usually pretty inexpensive at the garden center (where they sell it more as a decoration than food). I think it’s time to pick one or two up-this sounds good:@)

  9. Jenna,
    Holding you close in my thoughts and prayers. So sorry to hear about the damage from Hurricane Sally. Know that the tide always turns and that better days are ahead.

    • Thank you so much Nancy, that is so kind…the devastation is horrible, I am lucky that I have another house to be in, I am praying for everyone, it’s going to take a long time to get things back to normal…

      • I have a second home beachfront condo in Miramar Beach FL. and have witnessed firsthand the wrath and devastation of numerous hurricanes over the past 25 years.
        Take one day at a time. It will take lots of time. I believe Gulf Shores will be back better
        than ever. Wishing you the best. Keep us posted here on the blog.

      • Unfortunately we’re all too familiar with hurricanes too, we got hit by Ivan in 2004 and had similar damage, it’s deja vu, doing it all over again…

  10. Jenna, first, I’m glad that your family is safe in spite of the loss of your coastal home. Acorn squash probably isn’t used as much as it should be. This recipe sounds like a good one to try. Thanks for the idea.

  11. Karinbob says:

    Jenna, Glad to hear your family is safe…such crazy times! This sounds delicious and I know my family will love this recipe! We love acorn squash! So fun to be in this blog hop with you and sharing such delicious recipes!
    Hugs,
    Karin

  12. Robyn says:

    Praying for you as Sally makes her way to land!😘🙏🏼

  13. Jenna, I hope your family remains safe! I’ve never worked with acorn squash before, so this recipe is a good reason to try! I love how unique the combination sounds, and I always enjoy all types of squash. The bacon does sound like a delicious addition. I sometimes sprinkle some on top of my butternut squash soup, too. Thanks for sharing!

  14. Shannon@Belle Bleu Interiors says:

    Jenna, this looks and sounds yummy! I have never made acorn squash before, but this recipe makes me want to try it. Thanks so much for sharing!

  15. Martha says:

    Stopping over from The Marmalade Gypsy. This looks fantastic. It’s definitely going on my fall menu. I can’t wait to try it!

  16. I didn’t have all the ingredients to make this as you did but it looked so good I had to riff on it. So, here’s a variation if you want a meatier version. I had apples, no maple syrup. I finely chopped my apple and added about a tablespoon of brown sugar — I didn’t measure. And a shake or two of cinnamon. Then I very finely diced a slice of deli ham that was already sandwich cut. It was a big slice. And I mixed it with the apple. Because ham and brown sugar glaze works, so I thought it would (and did). I baked as you put above and because I didn’t have blue cheese I did the last step with candied walnuts and a very sharp Kerrygold white cheddar.(Why I had candied walnuts and no blue cheese is a mystery). It was fabulous and I will do this again. If you wanted to pre-cook spicy sausage that would be great, but the pre-cooked diced ham was super fast!

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