Baked Acorn Squash with Apples and Pecans

  • 2 medium acorn squash (1 to 1-1/4 pounds each)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 cups chopped, unpeeled apple
  • 1/3 cup finely chopped pecans
  1. Preheat oven to 350°F.
  2. Cut acorn squash in half and remove the seeds. Place each squash half, cut side up, in a shallow baking dish (a 9x13-inch Pyrex baking dish works well).
  3. Combine the brown sugar, butter and chopped apple. Spoon an equal amount into each squash shell. Add boiling water to the baking pan to a depth of 1/2 inch.
  4. Cover with aluminum foil, and bake for 1 hour or until squash is tender. Sprinkle each squash shell with chopped pecans before serving.

Ready in: 1 Hr 25 Min

Recipe editor Patricia Mitchell

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