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The Foodie's Fall Cornucopia, Week 2: Acorn Squash with Applesauce

Cornucopia Welcome to the second week of "The Foodie's Fall Cornucopia" series!  Last week, Matt and I enjoyed cooked apples, which helped put the fire out in our mouths from the main entree I made to go with it.  While not the most ideal combination to have something spicy with the cooked apples, the sweetness of the apples soothed our mouths from the chili powder explosion that left us both huffing and was even spicy for me (not too spicy for me, but it definitely had a bite)!   

This week's fall taste-test is "Acorn Squash with Applesauce", the recipe courtesy of The Junior League of San Francisco's cookbook called San Francisco a la Carte.  It was another easy recipe to make and the cookbook describes it as "Delicious and colorful.  The applesauce and squash go very well together and look lovely surrounding a standing rib roast or large pork roast."  I am serving it with stuffed bell peppers.  It was my first time working with acorn squash and I was pleasantly surprised at the ease of cleaning it (it's SO NOT like a pumpkin, so don't be scared away!). 

Acorn Squash with Applesauce

Acorn squash 003

2 acorn squash
2 tsp lemon juice
1/4 cup seedless raisins
1 1/2 cups applesauce
1/4 cup brown sugar
3 TBSP chopped walnuts (I prefer pecans, so I made the substitute, or leave them out if you have allergies)

Preheat oven to 400 degrees.  Scrub and half acorn squash, then remove seeds.  Place, cut side up, in a baking dish (for 4 halves, I suggest using an 8x8 inch pan to hold up the halves better).  Mix together the lemon juice, raisins, applesauce, brown sugar, and chopped walnuts (or pecans).  Spoon mixture into the cavities of the squash and dot with butter.  Pour 1/2 inch of hot water into the bottom of the baking dish, cover, and bake for 30 minutes.  Remove cover and bake for 30 minutes more. Serves 4. 

You might prefer to double the mixture you'll put into the cavities of the squash, just in case they are deep.  

The hubby ate one last night and he really liked it.  The yellow squash and the apple sauce filling made for a tasty combination! 

If you're a blogger, I hope you share a fall recipe with us today by linking to your specific blog post down below using Mr. Linky.  Or maybe you have an idea of a fall recipe you'd like me to feature?  If so, leave a comment with your idea; I'd love to hear from you! 


looks delicious!!! I love the starry shape...makes a great presentation! Thanks for sharring!

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