Fall is one of my favorite times to celebrate food. Fresh-picked apples and this sweet squash come together for a fall treat. It's up to you to serve it as a side dish or a dessert. Let's get squashed!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.

  • Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.

  • Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.

  • Bake in the preheated oven until squash is tender, about 45 minutes.

Cook's Note:

Buttercup squash, not to be confused with butternut squash, is a winter squash that tastes most like pumpkin. You could also substitute a pepper squash (acorn squash) for this recipe.

Nutrition Facts

396 calories; 16.3 g total fat; 15 mg cholesterol; 65 mg sodium. 67 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I also added onion and shredded cheddar absolutely delicious Read More
Rating: 4 stars
I couldn't find the buttercup squash so I took the recipe submitter's suggestion and used acorn squash instead. The squash cooked in 40 minutes and the cinnamon apples were a great complement to the squash. I prefer a more savory filling like apple and sausage but this was a nice change. Read More
Rating: 5 stars
This is a recipe that I will be making a lot. Read More