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. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia
Total TimePrep: 15 min. Bake: 1 hour
- 2 medium acorn squash
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium apple, chopped
- 1 tablespoon lime juice
- 1 cup fresh blueberries
- 1/2 cup chopped walnuts
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup
- Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.
- For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.
Test Kitchen tips
Nutrition Facts1 filled squash half: 378 calories, 16g fat (5g saturated fat), 15mg cholesterol, 354mg sodium, 62g carbohydrate (28g sugars, 8g fiber), 5g protein.
Originally published as Baked Acorn Squash with Blueberry-Walnut Filling in Taste of Home September/October 2018
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