Baked Acorn Squash with Blue­berry-wal­nut Fill­ing

Taste of Home - - RECIPE INDEX -

I ab­so­lutely love squash—and I’ve filled it with so many vari­a­tions of savory stuff­ing over the years. My cur­rent fa­vorite way to stuff it is with this un­ex­pected fruit fill­ing.

—Bruce New­comer, Fred­er­icks­burg, VA

Prep: 15 min.

• Bake: 1 hour Makes: 4 serv­ings

2 medium acorn squash

2 Tbsp. but­ter, soft­ened 1/2 tsp. salt

1/₄ tsp. pep­per

1 medium ap­ple, chopped

1 Tbsp. lime juice

1 cup fresh blueberries

1/2 cup chopped wal­nuts 1/₄ tsp. ground nut­meg

1/₄ cup maple syrup

1. Pre­heat oven to 400°. Cut the squash length­wise in half; dis­card seeds. Cut a thin slice from the bot­tom of each squash half to al­low it to lie flat. Place in a 13x9-in. bak­ing pan, cut side down. Add 1/2 in. hot water. Bake, un­cov­ered, un­til ten­der, 30-35 min­utes. Drain water from pan; turn squash cut side up. Spread with but­ter; sea­son with salt and pep­per.

2. Toss ap­ple pieces with lime juice. Add the blueberries, wal­nuts and nut­meg; di­vide among squash halves. Driz­zle with maple syrup. Bake un­til heated through, about 30 min­utes, cov­er­ing loosely with foil if the fill­ing browns too quickly.

1 squash half: 378 cal., 16g fat (5g sat. fat), 15mg chol., 354mg sod., 62g carb. (28g sug­ars, 8g fiber), 5g pro.

Test Kitchen tip: If blueberries aren’t in sea­son, you can sub­sti­tute al­most any fresh berry.

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