Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 1 small buttercup, acorn, or other winter squash
- 1/2 cup tart cooking apple, chopped
- 2 teaspoons packed brown sugar
- 2 teaspoons butter or margarine, softened
- 1/2 teaspoon lemon juice
- 1/8 teaspoon ground nutmeg
Directions
- Heat oven to 400 degrees F. Cut squash in half; remove seeds and fibers.
- Place squash halves, cut side up in ungreased baking dish (11 by 7 by 1 1/2 inches).
- Mix remaining ingredients. Spoon into squash halves.
- Cover and bake for 30 to 40 minutes or until squash is tender. (Baking time may vary for a winter squash other than buttercup.)
Tips and variations
- You can substitute any winter squash for the acorn squash in this recipe.
- Buy extra squash when it is on sale in the fall. It generally stores for a month or more in a cool, dark place.
- Baked stuffed squash freezes well.
- If you have leftover stuffed squash, remove and discard the squash peel. Chop the squash. Add the chopped squash and stuffing to oatmeal, a grain or lettuce salad, or a wrap.
Nutritional info
Calories
74
Total fat
2 g
Saturated fat
1 g
Cholesterol
5 mg
Sodium
19 mg
Total carbohydrates
15 g
Dietary fiber
2 g
Protein
1 g
Total sugar
3 g
Allergens
Dairy
