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