Saturday, November 7, 2015

Apple Filled Squash Halves

A great way to take advantage of the acorn squash that is in season. This could work well for a holiday party that you decide to host. This main course is presented in such a striking way too!

You'll Need
  • 2 acorn squash, medium
  • 1 pound lean ground beef
  • 1 ½ teaspoons salt plus additional salt
  • ½ teaspoon cinnamon
  • 2 cups apples, pared and chopped
  • ¼ cup raisins
  • 2 Tablespoons brown sugar, packed
  • 2 Tablespoons 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 teaspoons 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 move 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 1/2 Tablespoon of brown sugar on each.
  • Drizzle with the melted butter.
  • Bake uncovered until the apple is tender, about 20 to 30 minutes.


Oma Froehle said...

I made this for dinner on Monday. It was very good, and I loved how it was fruit, vegetables, and meat all in one dish.

This is my new vegetable recipe for this week; and it is a keeper.

P.S. I used c-raisins because I couldn't find my regular ones. :-)

Anonymous said...

This looks like a lovely fall meal!