Apple Filled Squash Halves Recipes

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
• Place all four squash halves cut up in a 9×13-inch glass baking dish.
• Peel, core and cut apples into one inch cubes and place in large bowl.
• Immediately cover with lemon juice and toss to coat.
• Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
• Divide evenly between four acorn squash halves.
• Cut the butter into four pieces and press one piece down into the center of each filled squash.
• Pour water into the bottom of the baking dish to come about one third of the way up.
• Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
• Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
• Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE SAUSAGE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
• Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
• Scoop the seeds out of the butternut squash with a spoon.
• Lightly oil the butternut squash and season with salt and pepper.
• Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
• While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
• Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
• Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
• Turn off the heat and stir in the cranberries and pecans.
• When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
• Fill the butternut squash with the apple sausage filling.
• Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

APPLE FILLED ACORN SQUASH

Steps:

• COMBINE all ingredients except for squash.
• Preheat oven to 350 deg F.
• Cut squash in half lengthwise and scrape out seeds.
• Place cut side down in baking dish and bake for 25 minutes.
• Mix the other ingredients.
• Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

APPLE-STUFFED ACORN SQUASH

Steps:

• Heat oven to 375°.
• In a large baking dish, pour in about 1/4-inch of hot water. Place each half cut-side down in the baking dish. Bake for 30 minutes.
• While the squash is baking, combine the remaining ingredients.
• Remove squash from the oven; discard the water.
• Place the squash, cut side up, in the pan, and stuff the center of each squash half with the apple mixture.
• Return to the oven for 30 minutes longer, or until apples and squash are tender.