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Hauntingly Good Acorn Squash

I can’t get enough squash this time of year. I love it roasted with parsnips, carrots and sweet potatoes, I love it by itself and I love to get creative. Try this recipe and you’ll be haunted by the good taste well past Halloween.

Hauntingly Good Acorn Squash
jing-a-ling, flickr


2 Average sized/Medium Acorn Squash, 2 Granny Smith or (my favorite) Gala Apples, peeled and diced (toss them in lemon juice to keep them from browning, if you dice them ahead of time), cinnamon, nutmeg, 1 cup of brown and a stick of butter


Preheat the oven to 425

Cut the squash in half, my James and I differ in how we cut them, but it really doesn’t matter, cut them with the ‘grain’ or against it. 😛 Clean out the seeds (great for roasting, just like pumpkin if you like or just toss ’em) Place the squash on a baking sheet upside down, so skin side up, cut side down. Bake them for 30 minutes, while they are baking the first half hour, dice your apples and melt your butter with the brown sugar, cinnamon and nutmeg (a sprinkle of each (cinnamon and nutmeg, about a tsp or a little more). Once the half hour has passed flip the squash over and divide the apple into each center of the squash, then pour the butter mixture over each center(don’t use all of the butter mixture, save some for the last fifteen minutes. The squash will be done when a knife or fork pierces through the skin easily or the ‘meaty’ part of the squash is soft.

This is a great side when paired with pork chops or ham steaks. Enjoy!


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