A delicately sweet stuffed squash recipe. While this recipe calls for chopped walnuts or pecans, you can certainly use pine nuts for more festive occasions. This recipe will quickly become on of you favorites and does pair very well with chicken, turkey, and pork.
Ingredients
- 4 medium acorn squash
- 3 large apples
- 1 1/2 cups/360 mL brown sugar
- 1/3 cup/80 mL butter, melted
- 1/4 cup/60 mL walnuts or pecan, chopped
- 1 teaspoon/5 mL salt
- 1 teaspoon/5 mL black pepper
- 1/2 teaspoon/2.5 mL nutmeg
Preparation
Cut acorn squash in half and remove the seeds and membranes. Brush insides with about 2 tablespoons/30 mL butter and sprinkle with salt and pepper. Place squash halves on the upper (warming) rack of a preheated grill cut side down. Grill until the squash begins to soften (about 30 minutes). Watch to make sure they don't start to burn.
Meanwhile, core and dice apples. Leave the skin on. Combine with remaining ingredients.
Fill the squash with apple mixture. Place squash, stuffed side up this time on the grills upper rack and continue grilling for about 20 minutes or until the stuffing is good and hot.
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