Autumn is almost here, so why not indulge in this healthy side dish: acorn squash stuffed with apple and raisins! Easily substitute in craisins if raisins aren’t your thing! Healthy, gluten-free, vegan, and delicious!
Winter means comfort foods, and this winter is no exception.
The temperatures have been cold and darn near bone-chilling. I don’t mind walking the dog each day in the cold, but some days, when my husband is working late, I have to drag kiddo out with me, and she does not want anything to do with the cold! I have to bribe her to come out with me. This week had our shortest walk ever, which I think was about 5 minutes. I feel bad for Rex, but I cannot force kiddo to walk outside in these temperatures. I usually make up for it on the days when Mr. TCW is home to watch kiddo.
That aside, when I get in from the walk, I want something warm, hearty, and easy to make. This acorn squash stuffed with apple and raisins filled all that criteria. I knew the squash had to be cooked up since it had been sitting around for a while (the one benefit of squashes is their ability to keep so long. )I had made a similar recipe in the past with maple syrup and apples, but this time around I wanted something different. Okay, I will be honest. Kiddo has been asking for pancakes every day and I did not want to use up the last of the syrup on her!
The cooking method was different from any other recipe I have worked with. It helped this acorn squash stuffed with apple and raisins cook perfectly, and the recipe took no time at all. The original recipe was not vegan, but I figured coconut oil would work well in place of butter here, and I was right! Feel free to use butter, but the coconut oil really added a wonderful flavor to this recipe.
- 1 acorn squash, halved and seeds removed
- 2 tbsp. coconut oil
- 1/2 lb (2 apples,) chopped
- 1/2 cup raisins
- 1/8 cup brown sugar (honey or maple syrup would be nice here, too.)
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- Preheat oven to 375F. Add the squash to a large baking sheet, cut side down, and add enough water to just over the bottom of the pan entirely.
- Place into oven and bake for 30-40 minutes (this will depend on the size of your squash. If you can stick a knife through smoothly you are good to go!)
- While the squash cooks, add the coconut oil to a saucepan over medium-high heat. Add the apples, sugar, cinnamon, nutmeg, salt, and raisins. Cook for 3-4 minutes, or until tender-crisp.
- Remove squash from oven. Drain pan and flip squash so the cut side is facing upwards. Sprinkle with some salt. Add in the apple mixture and return to the oven for 10-15 minutes, or until squash is nice and soft.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 302mgCarbohydrates: 57gFiber: 6gSugar: 34gProtein: 2g
Quick and simple, this acorn squash stuffed with apple and raisins is a great side, or a vegetarian’s/vegan’s dinner for the evening. Funny enough, my husband and daughter only wanted the filling. I guess they are not squash fans! I personally loved all the flavors together, and acorn squash has this unique flavor that is just so pleasant with the filling.