apple pecan stuffed squash with chicken meatballs

9 Nov


i had bought some acorn squash at the grocery store not really having a plan for them.   the husband isn’t a really big fan of squash so i try to find recipes that aren’t just “squash” but have other flavors and this recipe fit the bill pretty well.    i had already made the chicken meatballs for the kids, and there were extras for us!



Apple Pecan Stuffed Squash
adapted from goodlifeeats


2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider (didnt have cider used juice)
2 teaspoons  olive oil
1/2 cup chopped onion
1 Gala  Apple (1/2 lb. total), cored and chopped
1  Granny Smith (1/2 lb. total), cored and chopped
1/4 cup golden raisins
1/4 cup dried cranberries (used regular raisins)
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage (used dried)
1/2 teaspoon fresh thyme (used dried)
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup  (used aunt jemima syrup)
2 teaspoons brown sugar


Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.

Meanwhile, heat 2 teaspoons canola or olive oil. Add onion, apples, golden raisins, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. If desired, add 8 ounces cooked and crumbled turkey sausage. Season to taste with salt. Stir in pecans.

Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.



One Response to “apple pecan stuffed squash with chicken meatballs”

  1. Batoria November 9, 2011 at 9:51 pm #

    Looks delish…but no way would G eat this 😦

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