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Baked Stuffed Squash

  9 rater(s)


  • 1/2 c dried cherries or raisins
  • 2 large acorn squash (about 6 pounds total), split in half lengthwise, seeds and guts removed
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 medium apple, cored and diced large (about 1 1/4 cups)
  • 1/8 tsp. ground cinnamon
  • 1 tbsp. light brown sugar
  • 1 tsp. salt
  • 1/2 tsp. fresh ground black pepper


  1. Preheat the oven to 425°F. Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly.
  2. Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half. Distribute the apple pieces in the squash cavities. Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash — cavities and flesh.
  3. Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit). Cover the baking sheet fully with tin foil, set it on the middle oven rack and bake for about 1 hour, until you can stick a fork in ’em.