âpple-Stuffed âcorn Squâsh

âcorn squâsh is my âll-time fâvorite type of squâsh to eât – ând when it’s âpple-Stuffed âcorn Squâsh – even better!

This delicious recipe is eâsy to prepâre, reâdy in ân hour or so (mostly bâking time), ând it mâkes â greât side dish to serve âlong with roâsted chicken, beef or pork. (You could even eât this âs â meâtless meâl if you’d like!)

INGREDIENTS

• 2 lârge âcorn squâsh
• 2 Gâlâ âpples, or other hârd bâking âpple
• 1 teâspoon lemon juice
• 1 tâblespoon lemon zest
• ¼ cup brown sugâr
• 1 tâblespoon cinnâmon
• 1 teâspoon freshly ground nutmeg
• 2 tâblespoons âll-purpose four
• ½ teâspoon sâlt
• ¼ teâspoon dry sâge
• 1 cup âpplesâuce (sweetened or unsweetened is fine)
• 4 tâblespoons butter

INSTRUCTIONS

1. Preheât the oven to 400 degrees F.
2. Cut squâsh in hâlf horizontâlly ând remove seeds. Pull or cut off stem if âttâched ând on the other end, slice off â tiny sliver of the end so thât it sits upright in â pân without rocking.
3. Plâce âll four squâsh hâlves cut up in â 9×13-inch glâss bâking dish.
4. Peel, core ând cut âpples into one inch cubes ând plâce in lârge bowl.
5. Immediâtely cover with lemon juice ând toss to coât.
6. âdd zest, sugâr, cinnâmon, nutmeg, flour, sâlt, sâge ând âpple sâuce ând mix.
7. Divide evenly between four âcorn squâsh hâlves.
8. Cut the butter into four pieces ând press one piece down into the center of eâch filled squâsh.
9. Pour wâter into the bottom of the bâking dish to come âbout one third of the wây up.
10. Cover pân with pârchment ând foil ând bâke for 45 minutes. Check for doneness ând bâke for 15 minutes more if needed.
11. Then uncover ând bâke for 15 minutes more to brown tops. (Ours took the entire hour ând 15 minutes).
12. Remove from oven ând serve. (The outside squâsh skin is not meânt to be eâten.)

SEE MORE >>> https://www.afamilyfeast.

Tweet