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Kelly the Kitchen Kop

Stuffed Acorn Squash

November 21, 2010 9 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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Today Barb, our holiday recipe extraordinaire, has shared another great fall Real Food recipe for stuffed acorn squash that would be perfect for Thanksgiving!   I do believe this recipe is the answer to my recent Friday Food Flop, my blah-tasting stuffed squash (which actually looked pretty, though):

Print Recipe

Barb's Stuffed Acorn Squash

Author: Barb via Kelly the Kitchen Kop

Ingredients

  • 1/2 squash per person gutted
  • 1 small apple per serving cored and chopped. Peel if desired.
  • 1/4 cup of crispy pecans or walnuts per serving coarsely chopped
  • 1/8 cup of fresh/frozen cranberries per serving halved
  • 1 Tablespoon or more butter per serving
  • Cinnamon
  • Maple syrup

Instructions

  • Mix the chopped apples, nuts and cranberries together, fill squash and top with butter. Sprinkle and drizzle desired amount of cinnamon and maple syrup. Cover each with tin foil and place in a roasting pan. Bake at 375* for about an hour or until squash is tender.

Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.” Check out Barb's blog: www.wholeandthensome.weebly.com

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Comments

  1. Lindsey KR says

    November 9, 2016 at 7:44 PM

    My garden exploded and I got 49 pie pumpkins and 36 spaghetti squash. I’m starting to get sick of squash.

    Reply
  2. Jacquelyn Lindsey Hoag says

    November 9, 2016 at 6:35 PM

    Where are the hubbards and banana squashes?.
    These are the healthy giants great for large families.

    Reply
  3. Stephanie Emmerson says

    November 8, 2016 at 7:36 PM

    I love butternut squash roasted with brussels sprouts.

    Reply
  4. Janice Ford says

    November 8, 2016 at 6:46 PM

    I don’t like squash. I wish I did .

    Reply
    • Jacquelyn Lindsey Hoag says

      November 9, 2016 at 6:33 PM

      Most people do not realize pumpkin is same family……so much you can make and bake….and then there is SOUP. We would be healthier peoplecandcplanet if peoplelearned to eat more corn, beans, squash, Real American Food…food of the americas

      Reply
  5. BarbaraAinSC says

    November 25, 2013 at 11:35 AM

    When the recipe says “1 small apple per serving”, what is a serving? Is each half squash a serving? I think that’s what the recipe implies, but I wasn’t sure.

    Reply
    • KitchenKop says

      November 25, 2013 at 11:53 AM

      Yep, 1/2 squash per person/per serving.

      Kelly

      Reply
      • BarbaraAinSC says

        November 25, 2013 at 12:24 PM

        Thank you!

        Reply
  6. Jennifer says

    November 21, 2010 at 4:18 PM

    Looks yummy

    Reply

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