Baked and Loaded Acorn Squash
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4acorn squash, halved, seeds and strings scooped out
- 3tablespoons vegan margarine or extra virgin olive oil
- 8pears, peeled, cored and diced
- 8Granny Smith apples, peeled, cored and diced
- ¼cup Calvados brandy (apple brandy) or apple liqueur
- Juice of 1 lemon
- 1½teaspoons nutmeg
- 4teaspoons cinnamon
Nutritional analysis per serving (8 servings)
368 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 81 grams carbohydrates; 15 grams dietary fiber; 38 grams sugars; 3 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place the halved squash on a sheet pan, skin side down. If necessary, cut a slice from the rounded side to make the squash level. Place 1 teaspoon (or so) of the margarine in each half, cover with foil and bake until squash has softened, about 45 minutes. Remove from the oven.
- Step 2
Meanwhile, combine the diced pears and apples, and drizzle with the Calvados and lemon juice to prevent browning. Add nutmeg and cinnamon and stir until well mixed.
- Step 3
Spoon the mixture into squash halves, dividing evenly. Cover with foil and return to the oven. Bake until fruit is warmed through, about 15 minutes. Uncover and bake watchfully until fruit is slightly browned, about 5 minutes.
Private Notes
Comments
Was cooking for two and made this with just one squash and one large granny smith apple. I didn't have Calvados, so substituted Grand Marnier. It was pretty nice.
I added fruit I had on hand including a small can of mixed passion fruit, pears, and pineapple. I also added seedless red grapes to apples as I didn’t have fresh or canned pears. I added a teaspoon of cloves that gave it a little more spice and used a 1/4 cup total of simple syrup on top of the fruit on each half of squash before baking. This was delicious w the cloves and cinnamon spice. I will makes this again!
We only made one squash, so I used two small apples (I had pink lady) and no pears. We also used regular brandy instead of calvados. I added in some melted butter to the fruit mixture and topped it all off with maple syrup! It was a delicious little treat!
I tossed my apples with half teaspoon of sumac, black pepper, and some ricotta cheese and baked that inside the squash, and then I put walnuts on top for the last 10 minutes. I wanted a savory main dish and this seem to be headed in the right direction although I might change what the apples were mixed in next time, like cheddar cheese and no sumac
There is too much lemon flavor. It was very bitter/tart. A little brown sugar went a long way in correcting the flavors in this dish. Textures were great, though. Served this with some sliced pork tenderloin and mashed potatoes. Cut the halves again in half in the end for serving size portions since this was not the main dish. With more brown sugar, I could see this being a dessert.
I definitely added a bit of brown sugar to this as well as some salt. It was a satisfying dessert, but 1/4 of a squash was enough portion for each person. Very low on the sweetness (after the added brown sugar), but in a good way. Also, there was plenty of leftover filling that got made into a crisp.
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