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- 2 acorn squash
- 1 small apple peeled, cored, and chopped
- 8 tsp brown sugar
- 4 tsp butter
- tt cinnamon
- tt salt and pepper
Ingredients
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- Cut squash in half, length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper, and cinnamon.
- Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp brown sugar and a light shake of cinnamon. Dot each with 1 tsp butter.
- Place squash in shallow baking dish and pour about a half-inch of water around them. Cover with foil and bake at 375 for 50 minutes or until squash is tender.
- Remove the foil. Return to oven and bake uncovered for 15-20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish.
Recipe courtesy of The Farmers Market Federation of New York.
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