Sweet and comforting, this stuffed squash will warm you to the bone, filled with apples and raising and topped with maple syrup. This dish can be served any time.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2-1/2 tbsp. maple syrup
- 2/3 c. cooked rice
- 1/2 tart apple; peeled, cored and diced
- 3/4 c. California golden raisins
- 2 tsp. chopped pecans
- 1-1/2 tbsp. chopped onion
- 1 tsp. minced fresh parsley
- 1 tsp. melted butter
- 1/4 tsp. ground cinnamon
- 1 acorn squash, cut in half and seeds removed
- Maple syrup, as needed
1 Preheat oven to 375°F. Cut squash in half lenghtwise and remove seeds. Set aside.
2 In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well.
3 Divide and spoon into cavity of squash, mounding as needed to use all the filling.
4 Arrange on baking sheet and cover with foil.
5 Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.
Source: California Raisin Marketing Board