September and October is a great time of year to take children apple picking. When a child goes to an orchard they see where their food comes from, and by the act of picking, adopt ownership of that food. How often has your child agreed to try something simply because they picked it out or helped make it?
Adding apples to dishes has proven to be an effective way to get my son to consider otherwise “unacceptable” dishes. Since my kid was a baby he has had a true distaste, nigh disdain, for all things squash (I blame Gerber). I made this dish with the hope of getting him to consider acorn squash. With gentle coaxing he took a few bites, which considering he is a picky preschooler, I deem that a success. Mom and Dad also enjoyed the blending of flavors!
Apple Stuffed Acorn Squash
serves: 4 time: prep 15 minutes, cook 1 hour
- 2 acorn squash
- 5 medium apples
- 2 cups apple cider
- 4 tsp butter
- 4 Tbsp brown sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- salt and pepper to taste
2. Place acorn squash into a glass baking dish, place a tsp of butter into each squash, salt and pepper each squash according to taste, and then pour apple cider into the bottom of the pan. Cover dish and place into an oven preheated to 350 F and bake for 45 minutes.
4. After 45 minutes have passed, scoop apple mixture into acorn squash and bake for an additional 15 minutes. When finished cooking, the squash should be very soft and the apples should be easily pierced with a fork, but not mushy. You may serve each acorn squash whole, and scoop the contents out of acorn squash skin, like a bowel. You may also slice and arrange on a plate.
* This pairs nicely with my Apple Cider Pork Chop recipe.