Baked Acorn Squash with Blueberry-walnut Filling

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.