Step 2: If the squash does not sit flat, use a large knife to cut the outer skin little by little to create a flat surface on the underside of the rounded squash. Cut each acorn squash in half and remove the seeds and stringy bits with a spoon. Here is what you need: 2 acorn squash, cut in half and seeds scooped out 2 small apples, peeled and diced 1/2 cup pecans, roughly chopped 1/4 cup dried cranberries 2 Tbsp coconut sugar 4 Tbsp butter, divided 2 Tbsp maple syrup, divided 1 tsp cinnamon 1/2 tsp salt My hope is that after trying this simple recipe yourself you will feel the same way too! Stuffed Acorn Squash The filling made of fresh apples, soft pecans, and tart dried cranberries drizzled with sweet maple syrup bake just long enough for the flavors to infuse the squash and produce the most delicious and filling side dish.Īs you can see, gone are the days of my winter squash intimidation. This particular acorn squash creation graces our table each Thanksgiving as well as a few other times throughout the year. With that said, your patience will not be in vain once you taste your delicious and simple recipes. Patience peeling (if needed), patience scooping out the seeds, and patience with the longer than normal cooking time. You will find the key to cooking winter squash is patience. And lo and behold, they can be transformed into the most delicious recipes! Like many of you, I didn’t realize that pumpkins, butternut, spaghetti, and acorn squashes are all considered winter squash. You see, I didn’t grow up eating winter squash and, to be honest, it has only been within recent years that I even knew what a winter squash was. I would warily eye it from across the grocery store and wonder if it was to eat or only to be used as holiday table decor.
I don’t know about you, but winter squash used to intimidate me. It’s easy to make and all your guests will love it! This yummy stuffed acorn squash is the perfect show-stopping side dish for your Thanksgiving meal.
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