Chef Stephanie Wampole is back in the DelmarvaLife kitchen!
Today we’re making acorn squash stuffed with apples and walnuts.
Ingredients:
-1 small-medium squash (acorn, butternut, or even pumpkin!)
– 1.5 cup diced apples (golden delicious or other firm flesh apple)
– 1/2 cup walnuts
-1/3 cup packed brown sugar
– 2 Tbs butter
– 1 tsp cinnamon
– 1 tsp each salt and pepper
– olive oil
Directions:
-preheat oven to 375
– cut squash in half and clean out seeds fibrous center
-drizzle flesh with olive oil, salt, and pepper and place face down on foil lined baking sheet
– roast until skin can be easily pricked with fork or tooth pick and flesh is soft. (Approx 30 mins)
– while squash cooks, melt butter and brown sugar together in sauce pan
– add in apples and walnuts and cook until apples are just barely softened
– when squash has finished cooking and is slightly cooled, turn over and place apple filling inside where the seeds and fibers used to be and top with cinnamon
– return to oven to cook for 10 mins or until apples are softened and walnuts are toasted.
Extra-
Can also top with blue cheese crumbles or add in ground turkey to apple mixture for a heartier meal
