November 4, 2010


Apple & Walnut Stuffed Acorn Squash: Squash Fest

Amy Green PicThe following is a guest post.  Amy Green, M.Ed., authors Simply Sugar & Gluten-Free, a blog about eating well, eliminating refined sugars and wheat, and maintaining a healthy weight. Over the years she’s learned that eating healthier doesn’t equal deprivation. Look for Amy’s first cookbook, Simply Sugar & Gluten-Free: 120 Easy & Delicious Meals You Can Make in 20 Minutes or Less, which will be released in January 2011.


One of my favorite parts of fall is the food. I love spicy gingerbread, warm spicy mochas, and I especially love squash. Yes, I can get it all year long but it tastes best when it’s in season.

There’s really not a certain variety I like more than others. Each has it’s special place in my heart. Spaghetti squash makes perfect, naturally gluten-free noodles. My oven roasts sugar pumpkins en mass every year which, once cooled, are promptly pureed and frozen for later use. Butternut squash makes excellent soup, breads, and it’s darn good right out of the oven.

Then, there’s acorn squash. It’s smaller size makes it perfect for slicing in half, stuffing, and serving. It makes a gorgeous presentation that says, “Fall is here!” and “I want to make this meal special.”

Isn’t that really what we all want? To make those we love most feel special with the meals we create?

Stuffing squash is versatile, too. You can make it sweet or savory, vegetarian or with meat. I’ve stuffed acorn squash with many things but this is one of my favorites. Curried brown rice & lentils is a close second.

Some other delicious ways to say “fall” and make loved ones happy:

Apple & Walnut Stuffed Acorn Squash

serves 2 – 4 as a side
Preheat oven to 350 degrees.  Wash and dry the outside of the squash, cut it in half, and remove the seeds.  Season the squash flesh lightly with salt and pepper.  Place the squash flesh side down in a baking dish and add about ¼ – ½ inch of water to the pan.  Place the pan uncovered into the oven and bake for 30 minutes.

While squash is baking, prepare the stuffing.  Combine apple walnuts, dates, cinnamon, 1 tablespoon agave, and melted butter in a bowl.  After 30 minutes, remove the squash from the oven and divide the stuffing between the two halved, placing the stuffing in the cavity of the squash.

Cover with aluminum foil and return to the oven for 15 minutes.  After 15 minutes , heat remaining one tablespoon of agave slightly in the microwave.  Uncover the squash, baste with agave and bake for another 10 – 20 minutes, or until squash flesh and apples are tender.  Serve as desired, either as halves or cut into smaller pieces.

You can view the previous Squash Fest posts here:


I have got to stuff me some squash. So busy roasting and turning them into soup lately, but it is time to stuff. So many great ideas here. Thanks Amy and Linda.
So happy to see Squash Fest continue on. :-) This looks like a fabulous dish from Amy. I used to make something very similar in a pumpkin at Halloween when I was a teacher. The kids loved it. I didn't include dates though ... that's a really great addition!

I think squash is one of my favorite fall vegetables. It is so comforting and can be used in a variety of ways. I love Amy's version and the addition of dates! Yum!
I love this sweet+savory version of a stuffed squash! Yum!
I love fall food too Amy! I think I could eat squash every day. I'll be trying your version!

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