Ingredients and Weight:
- 4 medium acorn squash (about 2 1/2 pounds)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large apple, peeled and diced (about 2 cups)
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds and pulp.
- Brush the squash with olive oil and season with salt and pepper.
- In a bowl, combine the apple, pecans, cranberries, parsley, honey, cinnamon, and nutmeg.
- Fill the squash cavities with the stuffing mixture.
- Bake for 45-55 minutes, or until the squash is tender and the stuffing is cooked through.
Nutritional Information:
- Serving size: 1/2 squash
- Calories: 250
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
Dish Characteristics:
- Sweet and savory
- Creamy and tender squash
- Crunchy pecans and cranberries
- Aromatic with cinnamon and nutmeg
- Perfect for fall and winter gatherings
User Comments:
- "This dish was a hit at our Thanksgiving dinner. The stuffing was flavorful and the squash was cooked perfectly." - John
- "I made this for my family and they loved it. The apple and pecan stuffing is a great complement to the acorn squash." - Mary
- "I halved the recipe to serve 4 people and it came out great. The instructions were easy to follow and the dish was ready in under an hour." - Susan
Special Precautions and Tips:
- Use a sharp knife to cut the squash to avoid injury.
- If the squash is not ripe, it will be harder to cut and cook.
- Let the squash cool for a few minutes before stuffing it to prevent burns.
- You can adjust the sweetness of the stuffing by adding more or less honey as desired.
- Serve the squash with a dollop of sour cream or maple syrup for an extra touch of flavor.
