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How To make Apple Filled Squash Halves
2 ea Acorn Squash; Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples; Pared & Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar; Packed
2 tb Margarine Or Butter; Melted
Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
How To make Apple Filled Squash Halves's Videos
Acorn Squash stuffed with Spicy Apple HD
How to make Acorn Squash Stuffed with Spicy Apples
Ingredients
1 acorn squash, halved
1 apple, peeled, cored and sliced
2 tsp of butter
2 tsp of brown sugar
1/8 of a tsp of ground cinnamon
1/8 of a tsp of nutmeg
a dash of cloves
Instructions
1. Preheat the oven to 350 F.
2. Grease a 1-quart baking dish.
3. Place the squash, skin side up, in the dish and cover. Bake for 30 minutes.
4. In a medium bowl combine the apple, butter, brown sugar, ground cinnamon, nutmeg and cloves.
5. Turn cut sides of the acorn squash up and top with the apple mixture.
6. Cover and bake 30 minutes longer or until the apples are tender.
Acorn Squash stuffed with Deer Sausage, Apples, Garlic, Onion and Celery!
Today while I was working, Sarah made one of the most unique and best tasting Recipes I've ever had!!! Stuffed Acorn Squash!!!! it was amazing!!!!
Recipe Apple-Stuffed Squash
Recipe - Apple-Stuffed Squash
INGREDIENTS:
-1 medium acorn squash, halved and seeded
●1/4 teaspoon salt
●1 medium tart apple, thinly sliced
●1 tablespoon raisins
●2 tablespoons butter or margarine
●2 tablespoons brown sugar
●1/2 teaspoon ground cinnamon
●1/4 teaspoon ground nutmeg
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APPLE SAUSAGE STUFFED BUTTERNUT SQUASH -
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Baked Acorn Squash with Brown Sugar- Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of your meal.
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Easy Roasted Acorn Squash Ideas
Roasting acorn squash and topping it these two delicious ways, makes a great Thanksgiving side dish! Acorn squash is a versatile winter squash that roasts easily and can be served in a variety of ways. The first one gets loaded with creamy ricotta, toasted hazelnuts, and honey. The other gets shaved Parmigiano Reggiano cheese and fried sage leaves. I hope you enjoy both these versions of acorn squash! Make sure to check out the stuffed acorn squash with Italian sausage, apples, and Pecorino Romano cheese below.
APPLE AND SAUSAGE STUFFED ACORN SQUASH
INGREDIENTS
3 medium acorn squash - half cut into half-round slices, half cut into boats
1/4 cup olive oil - for roasting plus more for frying sage leaves
2 teaspoon kosher salt
1 teaspoon black pepper
2 ounces Parmigiano Reggiano - shaved
20 sage leaves - fried
1- 1.5 cups ricotta
1/4 cup hazelnuts - chopped and toasted
3 tablespoons honey
INSTRUCTIONS
1. Cut half of the acorn squash into half-round slices and the other half into boats or cantaloupe style slices.
2. Toss the acorn squash with a 1/4 cup of olive oil and 2 teaspoons salt and 1 teaspoon pepper.
3. Roast the acorn squash, flesh sides down, on parchment paper-lined (or lightly oiled) baking sheets for 45 - 50 minutes at 400f. Turn the acorn squash at halfway point.
4. After roasting let the acorn squash cool for 10-15 minutes before topping with ricotta.
5. Fry sage leaves in a 1/4 cup of olive oil for 10-15 seconds.
6. Toast hazelnuts for 5-7 minutes or until fragrant over low heat.
7. Top the boat-shaped slices with 2-3 tablespoons of ricotta. Sprinkle hazelnuts into the ricotta and finally drizzle with honey.
8. Top the half-round slices with the fried sage leaves and the shaved Parmigiano Reggiano cheese. Enjoy!
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