Squash-Stuffed Baked Apples Recipe

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Squash-Stuffed Baked Apples Recipe
Squash-Stuffed Baked Apples Recipe photo by Taste of Home
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Squash-Stuffed Baked Apples Recipe

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4.5 3 4
Publisher Photo
My husband and our four children enjoy my baking creations, including apples filled with squash and festive spices. They make a healthy and delicious accompaniment to a holiday meal. —Carolyn Buschkamp, Emmetsburg, Iowa
Featured In: Baking with Squash
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours

Ingredients

  • 8 medium tart apples
  • 1/2 cup plus 1 tablespoon packed brown sugar, divided
  • 1/2 cup orange juice
  • 1/2 cup water
  • 2 tablespoons butter
  • 2-1/2 cups mashed cooked butternut squash
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg, divided

Directions

Preheat oven to 325°. Core apples, leaving bottoms intact; peel top third of each. Remove centers of apples, leaving 1/2-in. shells; chop removed apple and set aside.
Place cored apples in an ungreased 13x9-in. baking dish. In a small bowl, mix 1/2 cup brown sugar, orange juice and water; pour over apples. Bake, uncovered, 1 hour or until apples are tender, basting occasionally with juice mixture.
In a large saucepan, heat butter over medium-high heat. Add chopped apple; cook and stir until tender. Stir in squash; bring to a boil. Reduce heat; simmer, covered, 5 minutes, stirring frequently. Stir in salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg.
Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with pan juices before serving. Yield: 8 servings.
Originally published as Squash-Stuffed Baked Apples in Country Woman October/November 2008, p36

Nutritional Facts

1 stuffed apple: 192 calories, 3g fat (2g saturated fat), 8mg cholesterol, 103mg sodium, 43g carbohydrate (31g sugars, 5g fiber), 1g protein.

  • 8 medium tart apples
  • 1/2 cup plus 1 tablespoon packed brown sugar, divided
  • 1/2 cup orange juice
  • 1/2 cup water
  • 2 tablespoons butter
  • 2-1/2 cups mashed cooked butternut squash
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg, divided
  1. Preheat oven to 325°. Core apples, leaving bottoms intact; peel top third of each. Remove centers of apples, leaving 1/2-in. shells; chop removed apple and set aside.
  2. Place cored apples in an ungreased 13x9-in. baking dish. In a small bowl, mix 1/2 cup brown sugar, orange juice and water; pour over apples. Bake, uncovered, 1 hour or until apples are tender, basting occasionally with juice mixture.
  3. In a large saucepan, heat butter over medium-high heat. Add chopped apple; cook and stir until tender. Stir in squash; bring to a boil. Reduce heat; simmer, covered, 5 minutes, stirring frequently. Stir in salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg.
  4. Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with pan juices before serving. Yield: 8 servings.
Originally published as Squash-Stuffed Baked Apples in Country Woman October/November 2008, p36

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RaOwBe User ID: 705805 107958
Reviewed Oct. 19, 2012

"I loved these!"

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whilda User ID: 4434838 163818
Reviewed Oct. 25, 2009

"it was so easy and a perfect autumn cozy dessert"

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DarleneT User ID: 663582 102338
Reviewed Oct. 3, 2009

"What a great idea for useing some of the abundant fall harvest."

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