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
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.