Stuffed Acorn Squash is one of my favorite gluten-free vegetable recipes. Chock full of delicious apples, dried fruits and spices; you will love how wonderful your kitchen smells while this yummy recipe is baking.
You know, some people think eating gluten-free is dull or foods are tasteless. Filled with brown sugar, apples, raisins and dried cranberries, this stuffed acorn squash proves how wrong that theory is. This naturally gluten-free vegetable goes with just about any main dish, including meatloaf, steak, turkey and chicken. This winter squash would be delightful on your Thanksgiving dinner menu.
A few years ago, we had friends over for dinner. The menu included: Salisbury steak, mashed potatoes with gravy and spiced apple stuffed acorn squash. The guys (including two teenagers, and we know how picky they can be) looked at the squash, looked up at me, back at the squash and then at each other. You could definitely see they were apprehensive about eating it. However, they loved it and even went back for seconds!
Forgot to plan a vegetable for dinner? No problem. Acorn squash can be stored in your pantry for at least three to four months. I buy several at a time, especially when they are on sale. With a well-stocked pantry this gluten-free recipe can easily be made.
Don’t forget to save your squash seeds for roasting. Simply wash seeds, drain and pat dry. Toss them with a sprinkling of sea salt and avocado oil. Place seeds on a baking sheet lined with parchment paper and bake at 275° F until they pop, about 15 minutes. Cool before serving. They are great on top of salads, soups or a yummy gluten-free snack.Print
Filled with dried fruits and spices, this winter squashed is baked until tender. It is like having dessert instead of a vegetable!
- 1 acorn squash, medium size
- 1 Golden Delicious Apple, peeled, cored and chopped
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 2 Tablespoons unsalted butter, melted
- 2 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350° F.
- Wash and dry squash. Cut squash in half and discard seeds (set seeds aside for roasting). Place squash, skin side up, in a greased 1-quart baking dish.
- Combine apple, butter, brown sugar, cranberries, raisins, cinnamon and nutmeg in a medium size bowl. Fill each squash half with apple mixture. Cover with aluminum foil.
- Bake 45 to 60 minutes, or until squash is tender.
Substitute fresh or frozen blueberries for dried raisins.
Pick a squash that is dark green in color. The part that was in contact with the ground will be a light yellow to light orange.
“Autumn, the year’s last, loveliest smile.” ~ William Cullen Bryant
Is Stuffed Acorn Squash a vegetable or a dessert? You decide!
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