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.
Raisin-Apple Stuffed Squash
Servings
4 Servings
Ingredients
- 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
Instructions
- 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
I found this recipe in 2017, lost it, then found in time for a Fall Dinner for 14 persons in Nov 2026. I doubled the recipe but since halved squashes would take up too much of my limited oven and table space I adapted it. I halved the two acorn squash, removed seeds, then sliced each of the 4 halves down along their natural creases into wedges. I peeled each wedge, and sliced the thicker wedges in 2 or 3, trying to make all wedges more close in thickness for even cooking. I buttered a large roasting pan and lay all the wedges in it in single layer, very lightly salted & peppered the squash and drizzled about 1/4 cup maple syrup over it in a very thin stream. (As a result, it didn’t need maple syrup at the end, but still optional.) I prepared the filling, sprinkled it evenly over the squash layer. Covered with foil and baked 1 hour. IT WAS DELICIOUS. Even guests who declared they didn’t like squash actually enjoyed this dish. Will definitely make again and highly recommend. Thanks for this great recipe.
Thanks, Tamar. I see now where the recipe says “divide and serve hot”.
How can this recipe serve 4 using only 1 acorn squash cut in half?
As a side dish we would think most people would eat a quarter of a squash so that is why we have 4 servings.
I bet that would work wonderfully.
Can Quinoa be used in place of rice?
good recipes