Acorn Squash with Apple

Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was tender. Yum!

I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash, and also for the tip on how to peel those buggers-they're not easy!! Thanks for the tip!!!

This is a fabulous recipe. I find myself making it weekly. Thank you so much for posting it. I omit the walnuts and add 2/3 cup of dried cranberries and 1/2 cup unsweetened applesauce.

This was very sweet and delicious. Thanks for the tip on peeling the squash - it worked great. Make sure you use a sweet apple.

YAAA!!! I got my kids to eat Squash!! They thought it tasted like a dessert. Very Good. Thank you soooo much on the tip to peeling the squash. The peel almost fell off the squash. Will make again, great for a fall side dish!!

I loved this recipe. It was simple to prepare and bake. Halved the squash and cleaned out the center. Mixed together in a bowl the sugar, cinnamon, salt and walnuts, then tossed in the apples. Split the apple mixture between the two halves. Topped each half with a tablespoon of butter. Placed in a glass baking dish and put in the oven (preheated to 350 degrees F) for 25 minutes uncovered to roast, then covered for and additional 20 minutes. My house smelled wonderful, and the squash tasted sublime. Next time, I think I'll add another teaspoon of brown sugar, 1/4 teaspoon each of nutmeg and ginger, an extra pinch of cinnamon, and 2-3 tablespoons of applesauce to keep the apples moist while baking. Also, I'm single and had a half left over. Still tasted just as wonderful when reheated two days later! I will definitely adding this recipe to my autumn recipe standards!

Fantastic! Thanks for the great idea on peeling the squash. This came out terrific, I drizzled about a tablespoon of Vermont maple syrup over the mixture to add some extra flavor. It came out great- Only complaint...it just wasn't enough- I will double the recipe next time.

This was very good! I usually shy away from the winter squash because it takes so long to prepare. This was quick and easy and tasted delicious. Even my 5 year old vegetable-hater ate and enjoyed it! Yay! Next time I think I'll try adding the nutmeg and cardamon like an earlier reviewer mentioned just for the variety.

This was a very good recipe especially if you are looking for something different to do with acorn squash. I used black walnuts for a more nutty flavor and natural sugar. I also fixed them in a skillet on the stove top since I very seldom use the microwave, because of losing the nutritional value of foods.

So, yummy! This is like apple pie without the crust! And, so easy to make too! Thanks for the tip on peeling the squash, it worked so well. Highly recommend this recipe.

This is an excellent addition to any fall meal. It was simple and tasty!

One of my favorite combinations! A little nutmeg is good too. I generally peel squash with a potato peeler, it works just fine. For ridged squash like Acorn, I first slice them along the channels (you're going to cut it up anyway) and then it takes just a few seconds to peel the slice with the peeler.

For health and safety, NEVER put plastic in the microwave. Study after study has shown that once heated, the plastic molecules will seep into the food and are cancer causing. I would highly recommend baking this recipe (and any recipe that includes plastic in the microwave) in a conventional oven.

I am a vegetarian that does not like squash. I have tried more recipes than I can count trying to find one that I can eat. Well, I found yours, had several jars of apples that I had canned and wooo Hoooo!!! I now love acorn squash. Thank you so much!

Very good. Only needed to be microwaved half as long as stated though.

A simply wonderful veggie side dish! The recipe was doubled (except for the salt), baked in the oven in a covered casserole at 375 F. I've made this many times now, and have peeled the squash two ways - as directed in this recipe, which works well, and cut into wedges and peeled with a vegetable peeler. Personally, the vegetable peeler works best for me. It has been served chunky and blended together. Craisins have been added as well several times, which adds a nice tartness to it. We haven’t had any leftovers regardless of how it is prepared, have shared the recipe and get requests for making it! It’s a keeper! Will try a savory version of this recipe in the near future too, and will report back. Thanks for a great recipe!

I really enjoyed this recipe, and I'm not huge squash fan. Borrowing from other reviews, I modified the cooking method slightly: I mixed all the spices together; added a diced apple and mixed to cover; added a tbsp of melted butter and tossed the mixture so that everything was "wet." Stuffed back into the halved acorn squash, and baked in a 400-degree oven uncovered for 30 and then covered for 30. Probably could have gone in for less, but I was happy with how it turned out. Served with a couscous salad with curry, turmeric, apple and golden raisins (not on this site) - perfect fall meal!

Excellent dish, I will definitely make it again!

Delicious & Nutritious! I microwave the whole squash for about 5 minutes so I can cut it in half and just add the ingredients, makes a pretty presentation. I chop the apples, use craisins, a tsp of cinnamon and a little nutmeg. pecans are also great in this if you don't have walnuts. love it

It was a good, quick recipe. I didn't find it as tasty as the other reviewers, but it was very convenient, easy, and I will probably make it again.

I LOVE this and have made it a few times before, my babies both adore it and can't get enough, even my squash hating husband appreciates it! One thing I JUST discovered tonight though, in baking in the oven, the author insisted on adding 1/4 cup to the ingredients before baking. I think she may be referring to this for baking WITHOUT a cover! I always put a cover on my stuff (otherwise the oven will singe everything), and adding the water made my mix super soupy. I'll still gobble it down, but I prefer its consistency to that which you get in the microwave. Next time I bake I'll leave the water out unless I bake uncovered! Yummy yummy!

Loved the idea of this dish but instead of useing squash i used pumpkin then through in some cranberry's and for the spice i used nutmeg. turned out to be a major hit!

So festive and delicious. I halved the squash and mixed the rest of the ingredients together then filled the squash with the apple mixture. I baked this @ 400* for about an hour. Beautiful presentation and delicious.

Great recipe! Made this for Thanksgiving and turned out very well. Everyone was pleased. A note on peeling squash - it is very helpful to boil the squash first. At least 15 minutes - I did mine 20 minutes and about 10 minutes in the cold water bath. This recipe can be made ahead of time. if making the night before, just take it out of the frig about an hour or so before baking in a pre-heated oven.

I liked this a lot! The texture and flavor is great!

great! i boiled it as suggested, which cut down on the cook time later. only need about 10 min total.

Fantastic recipe. The squash peeled perfectly after I boiled it and the cooking time was right on. It was just sweet enough with the apples and brown sugar. Next time I will probably add more walnuts, as a tablespoon really didn't do it for me.

I was looking for something similar to my mom's recipe, but this didn't live up to my memory.

I added cranberries to this and put it in the oven. It was delicious! I'm considering making this for Thankgiving. I just can't decide whether to serve it as a dessert or a side.

Quick, easy and delicious. Adding this for Thanksgiving dinner. Made just like the recipe says (maybe a tad extra butter and brown sugar)

Pretty good! I ended up adding a more brown sugar but other than that I followed the recipe and we ate it up. And the fact that I can microwave this... priceless.

Baked this at 375 for 45 min in a corningware dish and it came out amazing. Tasted like a dessert. My roommate actually ate about 3 helpings of the dish (finishing it). Will definitely make again.

Yummy! Used red delicious apples. Make apple chunks the same size as squash. Add more pecans (walnuts) and cinnamon. Didn't take as long to microwave as recipe indicated.

Turned out great - I used twice as much butter instead (2 T.) Was my husband's first time trying squash and he went back for seconds. He chose to add more brown sugar as he was eating it, but I liked mine just as it was. A tasty change from the ordinary!

Fantastic recipe. I used the oven method and it turned out tender, glazed and delicious. Even my kids (ages 4 & 2) loved it.

I'm making this for the first time right now, but I'm anticipating 5 stars. I love the tip on peeling the squash, but instead of a knife I used my potato peeler, which also got into the grooves really well. I did discover I'd run out of cinnamon over the holidays, so there's a little cinnamon, but I ended up using some pumpkin pie spice. I think it should add something.

I don't think we really liked this recipe the way it was written. The prep time is a little misleading because it takes a bit of time to peel the squash after it has been boiled. By that time I could have roasted it in the oven and cut it into chunks and I think the flavor would have been much better. The squash and apple was bland and watery tasting. It just reminds me why I don't like to 'cook' things in the microwave. I don't feel like it really saved any time and the flavor was lacking. I DO think this recipe is worth a shot in the oven though and will try it again that way. Thanks for a great idea!

Wonderful! another tip for peeling the squash- I used a grapefruit spoon - the kind with the serrated edge- for the valleys... worked great! Thanks for an easy and nutritious side!

Good flavor, but a somewhat unpleasant texture. I might like it better if it were mashed/creamed? I'll have to experiment with it

This rates 10 out of 5 stars. It was so good, the two of us ate the whole thing in one sitting (so much for 6 servings!). It is absolutely delicious, with a great texture and appearance. The fact that it's so easy to make.is an added bonus. NOTE: I had to substitute a butternut squash and chopped cashews, but I doubt if it really mattered. It will taste good with just about any winter squash.

This was the easiest, most tasty quick recipe sor squash! Loved it! I wouldn't change a thing! It went great with baked pork chops! Thanks for the great recipe!

Dare I say I liked this microwave version better than roasting in the oven? It's actually a bit more work to have to boil and peel it, but I think this method makes it much easier to scoop out all the strings. I made this a couple of times as is, then added raisins the last time. All very delicious.

I'm not a fan of acorn squash but this was delish. I made it twice this week to use up some squash from the garden. Thanks for sharing. Didn't change a thing either.

This is a very good way to introduce winter squash to the family. I did as Aileen did and just put the ingredients into the halved squash except I baked the halved & seeded squash in the oven cut sides down for 30 min at 350 degrees first. Then I flipped them over & filled them with the apples & seasonings (I used more cinnamon), covered them with foil & put back in the oven for 30 more min. When they were done, I scooped it all into a serving bowl & lightly mashed it all together. Excellent side dish!

Felt like tic-tac-toe in my mouth, the mild acorn squash and the tangy apples were in constant alternation. my easy suggestion: melt the butter & honey (instead of sugar), stir into prepped veggies along with dry ingredients. cover & microwave.

A tasty, healthy dessert. Used pecans instead of walnuts and was impressed with the flavor. An excellent blend of harvest flavors!

Love this!

So easy and delicious! My fiance, who doesn't usually like squash loved this!

We really liked this. I didn't have time to boil the squash whole as recommended so I just peeled it with a potato peeler. That was harder than I thought it would be, but got the job done. I followed the rest of the directions as explained. Turned out really good. I think I will leave out the nuts next time.

Used honey crisp apples. Will make again.

yummy! i also added cranberries and some cloves. what a great side dish for a fall meal! without the microwave, it takes about 10-15 minutes to get just right in a cast-iron skillet.

I made this for Thanksgiving and my kids loved it!! I baked mine in the oven after cutting it in half and scooping out the seeds and sprinkled a bit of brown sugar on it. I added one apple and one pear and I puree my squash and then put it back in the oven for 15 mins. Thank you for sharing this recipe.

Thanks for the tip on peeling the squash! Worked like a charm, except for the tail of the squash which refused to stay underwater. As for the recipe, it was ok, sweet more like a dessert than a side. And it actually tasted much better the next day, after the flavors had melded more. Right out of the microwave it tasted strongly like squash, with little apple flavor.

Very good. I made it for an office party and we loved it. I would not change a thing. The tip on how to peel the sqash was great. I have not cooked alot with acorn squash and now I will with this and it will be a regular at our house.

Really tasty and a great way to get squash into your diet without a lot of butter and sugar.

this was outrageously good! it's good as a side dish AND maybe i'm weird, but i put icecream on it and had it for dessert, too. really, it tastes like crust-less apple pie. my only changes were in the interest of health: instead of brown sugar, i used 2 tb splenda and 1 tb sugar free maple syrup. i also used lite "i can't believe it's not butter." it still tasted amazing.

Very good. Perfect for a fall meal. Doubled the squash.

I used honey butter instead of regular butter and it gave it just a smidge more sweetness. Thanks for the tips on peeling the squash!

We love this recipe! I sometimes make it just as the recipe says, (except I use brown Splenda to cut the carbs, as I am diabetic, and salt substiture.) I also serve the same basic recipe, but just cut the squash in half, add the apples and walnuts with the sugar mixture and bake the halves in the oven. Either way, it is a family favorite.

I love acorn squash, but my 2 young kids aren't a fan unless mixed with apple. I usually puree the two, but this is a nice change (be careful not to overcook the squash). Added extra apple for the kids, but will definitely make it again!

Halved the acorn squash, scooped out the seeds and left halves as is. Mixed together apple mixture using one large, softball sized apple and a dash of lemon juice and the rest of the ingredients from the original recipe. Divided this mixture between the two acorn squash halves, popped them in the oven at 375. Covered with foil about 30 minutes in when the apples started browning. The squash took about 90 minutes to become soft but it was a fairly large one. Delicious! Would probably go heavier on the butter and add nutmeg next time but that's just my taste.

I made it with butternut squash and used pecans as that's what I had. It was good; not too sweet. I served it as dessert; served warm with a dollop of whipped cream.

I enjoyed this winter squash dish very much. The apples were an unexpectedly wonderful addition. Even my anti-squash family liked it!

This was pretty good! Although after several attempts at cooking acorn squash, I finally realized that this particular squash just isn't for my taste buds, prefer the butternut variety much more. The apples however, were to die for; wow they were so good in this recipe! I also found that only 6 minutes in my microwave was sufficient in cooking the ingredients, after stirring I taste tested it and the apples were already soft and tender, no need to pop it back in for another 7 1/2 minutes. Will definitely make this recipe again, but perhaps with a different variety squash or just use apples instead for a sweet treat.

I made this with a huge squash from the garden and 3 apples. No one was impressed. For all the work of peeling it I think I'll stick with baking the halves. I will say the peeling method worked great.

Very good & surprisingly filling. Thank You

First of all, THANK YOU for the peeling the acorn squash tip!!! That was awesome! I loved this recipe. It just tasted like fall. Nice nutty squash with sweet apples and a titch of cinnamon. Deliciousl! I made a double batch but in 2 separate bowls - one with nuts and one without for non-nutty daughter. Both were equally good. Keep an eye on your squash. Depending on how fast your squash cooks on the stove, 15 minutes in the microwave may be too much or not enough.

Love this recipe because it gives directions on how to chop acorn squash easily. It is hard to get acorn chunks for roasting, etc. Most of the time, you cook it and have to puree or mush it up. This process works great! Since we got a bumper crop of acorn squash from our CSA this year, I am looking for ways to eat this wonderful veg. Roasting will be yummy. Thanks for the critical tip!

Simple, sweet, and wonderful. Be sure to finely chop the walnuts for maximum flavor!

Made this for Thanksgiving and I was really disappointed. It tasted bland and boring so I kept adding more brown sugar and butter until it was practically floating in it. Then I tried to heat it in a saucepan to thicken it into a glaze, but that didn't really work out. I guess I was expecting the sugar to form a glaze and infuse the butternut squash with sweetness and taste less squashy but it didn't. I wish I had tried this before debuting at Thanksgiving dinner but it sounded like it would be such a sure thing.

Just wanted to update this review... Still had some leftover and I was looking for a dessert type thing. So.. I made some oatmeal and added this on top with a little whipped cream. It was delicious We really loved this! Took the suggestions and added maple syrup. Also used some "splenda" instead of brown sugar. The boiling method to remove skin was great.. worked well :-) Very easy and really yummy!

Everyone enjoyed this dish at Thanksgiving. I had a butternut squash that needed to be used. I followed the same directions to soften the skin and then used a peeler to remove it. I used pecans because that's what I had in the freezer. I had one gala apple and one red delicious. The gala apple looked prettier after cooking, but the two different kinds complimented each other well. I did double the butter, nuts, and brown sugar.

I roasted the squash and it came out a little dry... everything else was great though!

I tried this method to get the peel off the squash and it didn't work very well for me. I also prefer my squash cooked so that it's mushy and smooth and this still had more squash texture left. However, the flavors did very well together. I think I'm going to take the base ingredients and try adding a few eggs, puree in my food processor, and bake for a bit until set. I think that way you'd get the nice combination of flavors in a texture that I prefer. Or, I'll bake the squash until I can scoop the flesh out easily, puree it, and then add in the cooked apples in small chunks. My husband and my 4 year old boy liked this recipe, but the 2 year old discovered the difference between the apple bits and the squash and only ate the apples.

I served this to a group of picky eaters at Thanksgiving, and they all loved it. In fact, some of them thought it was almost dessert-like. What a great side dish. I will make making this again at Christmas for sure!

This is really yummy. A quick version when you have less time or don't want to go to all the work---half your squash, clean it out and bake in oven til tender, or microwave. Fill cavities with apple pie filling and bake another 10-15 minutes. Delish! My 11 year old will even eat this--an entire half!

Blah. I was not impressed.

My boyfriend and I were splint on this one. I thouht the flavor and the apples were great, but couldn't get too excited about the acorn squash. I'd never had acorn squash before so I guess it's just not my thing. I did add an extra tablespoon of brown sugar. My boyfriend also suggested that I chop the squash and apples into smaller pieces so that you get more of a melding of flavor in each bite. He loved it, so I'll be making again I'm sure.

My entire family & guests loved this recipe! I followed the oven variation since I prefer not to cook in the microwave. Turned out wonderfully! The directions to peel an acorn squash works very well.

My mother-in-law and I are the only squash eaters in my husband's side of the family, and I was asked to bring some to our Christmas dinner. I thought this looked interesting because I love sweet potatoes and apples, and I've always thought acorn squash has a similar taste to sweet potatoes. We really liked it. I did increase the cinnamon to a full teaspoon, and added 1/4 teaspoon of nutmeg and cardamom. Instead of dotting the squash and apples with butter, I melted the butter, and then mixed it in a separate bowl with the sugar, salt, and spices, and also added a tablespoon of lite pancake syrup then poured it over the squash, and mixed it in. I took out the walnuts because my mother-in-law has an allergic reaction to them, and replaced them with craisins. This was the only thing I did not like about it. I generally love cranberries, but I did not like the flavor they added to this. Next time I will use pecans (mother-in-law only reacts to walnuts), or I could see pistachios tasting good in this. I also thought it could use a little more salt, but I tend to like more of a salty/sweet flavor in squash. My kids liked this too, and I ate some leftovers for breakfast the day after Christmas. I'll be adding this to my recipe box.

This was amazing! I sliced the squash in half, hollowed it out and filled the empty cavity with the remaining ingredients. I used real dark maple syrup in place of brown sugar. I covered with tinfoil and placed on a baking sheet and baked at 350 for about 40 minutes until it was tender then I removed the tinfoil and baked for another 20 minutes. It was perfect!!

I made this for thanksgiving for a family that has never had squash as part of thanksgiving dinner before. In fact, my sister and I are the only ones who even think of squash as a side dish. We made a double recipe, however, hoping that it would be deemed acceptable - it got rave reviews and was thoroughly enjoyed, and out of 18 people, I think only the youngest refused to try it. The only change I'll make next time is likely to omit the walnuts, but that's just a personal preference.

i enjoyed this very much / it was delicious and tasty. I highly recommend it. served weith roasted chicken, crock pot collard greens, sagy tyme and parsley dressing and homeade giblet gravy !

alter cooking method

Seriously. you have to try this.

This was a great recipe for squash. The only downside (for me) is the prep. I used a veggie peeler to take the skin off, since I didn't want to wait 20 mintues just to peel it. Otherwise, it tasted really good, with a mixture of brown sugar, maple syrup and honey. It did take a bit longer than an hour for the squash to bake up tender.

it is not exceptional in flavour to my taste, but it is a really healthy snack that you can do in a snap and it is very tasty

This was good. Not the best though. It needs something.. maybe more brown sugar/cinnamon.

This recipe got everyone in my house excited about acorn squash! It was delicious. Thanks! The peeling instructions were super helpful, btw.

This was a good recipe, but we felt the squash needed something else. We're not big squash eaters. The other ingredients sounded like they'd make this a great dish but it just wasn't that great for us. Will try it again with maybe more brown sugar.

Very tasty. My 4 year old, finicky daughter over it. My only complaint was that the prep time was longer than expected.

This was wonderful! It's important to use a squash that's ripe and not too big, because I've found that bigger ones aren't really sweet, and under or overripe ones are stringy and dry.

This recipe sounded like a great idea since I had some acorn squash and apples lying around. Unfortunately, it didn't work to my liking. I followed the recipe exactly even down to the peeling of the squash. My husband and daughter wouldn't eat it after the first taste. Make with caution.

Easy and very good . We all love it.

This was very good, but it could use more flavor. I added a little more cinnamon and like someone else's review I added some nutmeg, but it still needed something more. I'll be tweaking the next time I make it, but it's a definite keeper.

Great recipe, I made it tonight and it was quick, and easy. This is the first time I cooked acorn squash. I bought it earlier this week and just couldn't pick a recipe. Since the great tip on peeling, I used yours and am so glad I did. Next time I will add nutmeg and vanilla. Thanks so much for posting.

Awesome is all I have to say! Well, and I will also mention that I used this recipe to make my very first acorn squash, and it has left me in love with them!!!

OUTSTANDING! I was a little unsure about cooking in the microwave as I only use the microwave to reheat food the next day but this was excellent.

I absolutely loved this recipe! I have tried acorn squash many times and could not choke it down! This is great! My kids loved it! I wouldn't change a thing! It's the perfect way to get your yellow vegetable on!