Apple-stuffed Squash

Apple-stuffed Squash Recipe - Delicious and Nutritious Dish from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 50-60 minutes | Servings: 4

Introduction

Apple-stuffed Squash is a delightful and nutritious dish that combines the sweet and savory flavors of autumn. This recipe is perfect for those who appreciate the comforting warmth of baked squash paired with the natural sweetness of apples. It's a versatile dish that can serve as a hearty side or a main course, making it a favorite during the fall season and beyond.

History

The tradition of stuffing vegetables dates back centuries and spans across many cultures. The concept of filling squash with a mixture of ingredients likely originated from the need to create hearty, self-contained meals during the colder months. The apple-stuffed squash recipe, as we know it today, is a modern take on these traditional practices, incorporating ingredients like applesauce, celery, and pecans to complement the natural flavors of the squash.

Ingredients

2 acorn squash, halved and seeded
1 tbsp melted butter or margarine
0.25 tsp salt
0.25 tsp ground cinnamon
2 cups cooked white or brown rice (cooked in chicken broth)
1 cup unsweetened applesauce
0.5 cup chopped celery
0.5 cup chopped toasted pecans
0.25 cup firmly packed brown sugar
0.5 tsp onion powder
0.5 tsp ground ginger
4 small apple wedges with peel

How to prepare

Place the squash with the cut side down in a shallow baking pan.
Bake the squash at 350°F (177°C) for 30 minutes.
Turn the squash over so that the cut side is facing up; brush it with butter.
Sprinkle salt and cinnamon over the squash.
In a bowl, combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger.
Evenly fill the squash with the rice stuffing.
Bake the squash, uncovered, for 20 to 30 minutes.
Garnish with apple wedges.

Variations

For a vegan version, use maple syrup instead of brown sugar and substitute the margarine with coconut oil.
Add dried cranberries or raisins to the stuffing for an extra burst of sweetness.
Incorporate cooked quinoa or chickpeas into the stuffing to increase the protein content.

Cooking Tips & Tricks

To ensure your apple-stuffed squash turns out perfectly, consider the following tips:

- Choose acorn squash that are uniform in size to ensure even cooking.

- Be careful not to overcook the squash; it should be tender but still hold its shape.

- Toasting the pecans before adding them to the stuffing will enhance their flavor and add a delightful crunch.

- For a more savory version, you can add a pinch of sage or thyme to the stuffing mixture.

Serving Suggestions

Apple-stuffed squash can be served as a main dish with a side of green salad or as a side dish alongside roasted meats. It's particularly well-suited for festive meals and holiday gatherings.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which allows the flavors to meld together beautifully. For an added touch of flavor, consider broiling the stuffed squash for the last few minutes to achieve a caramelized top.

Ingredient Substitutions

Instead of acorn squash, you can use butternut or kabocha squash.

- Brown rice or quinoa can be used in place of white rice for a whole grain option.

- Maple syrup can be substituted for brown sugar for a natural sweetener.

Make Ahead Tips

The squash can be baked and the stuffing prepared a day in advance. Store them separately in the refrigerator, and assemble and bake before serving to save time.

Presentation Ideas

Serve each half of the stuffed squash on a bed of arugula or mixed greens for an elegant presentation. Garnish with additional toasted pecans and a sprinkle of cinnamon for a festive touch.

Pairing Recommendations

Apple-stuffed squash pairs wonderfully with roasted turkey, chicken, or pork. For a vegetarian meal, serve it with a lentil salad or a hearty grain dish.

Storage and Reheating Instructions

Leftover apple-stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of apple-stuffed squash contains approximately 250 calories, making it a relatively low-calorie option for a main dish or a side.

Carbohydrates

This dish is a good source of carbohydrates, primarily from the squash, applesauce, and brown sugar. Each serving contains approximately 45 grams of carbohydrates, providing energy and dietary fiber.

Fats

The fats in this recipe come mainly from the pecans and margarine. Each serving contains about 9 grams of fat, with a balance of monounsaturated, polyunsaturated, and a small amount of saturated fats.

Proteins

Apple-stuffed squash is not high in protein, with each serving containing about 3 grams. To increase the protein content, consider adding quinoa or chickpeas to the stuffing.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly Vitamin A from the squash, Vitamin C from the applesauce, and potassium from both the squash and celery. It also provides a good amount of dietary fiber, which is beneficial for digestive health.

Alergens

The primary allergen in this recipe is nuts (pecans). Those with nut allergies can omit the pecans or substitute them with seeds like pumpkin or sunflower seeds.

Summary

Overall, apple-stuffed squash is a nutritious dish that provides a good balance of carbohydrates, fats, and a variety of vitamins and minerals. It's a fiber-rich meal that supports healthy digestion and can be easily modified to suit different dietary needs.

Summary

Apple-stuffed squash is a versatile and nutritious dish that embodies the flavors of fall. With its balance of sweet and savory elements, it's sure to become a seasonal favorite. Whether served as a main dish or a side, it offers a delightful combination of textures and flavors that can be adapted to suit various dietary preferences.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, still learning my way around the kitchen, when my mother's friend, Mrs. Jenkins, invited us over for dinner one Sunday evening. As we sat down at the table, the most delicious aroma wafted from the kitchen, making my stomach growl in anticipation.

Mrs. Jenkins brought out a platter of roasted squash, golden and glistening with butter, topped with a mixture of apples, cinnamon, and chopped pecans. The combination of sweet and savory flavors danced on my taste buds, and I knew I had to learn how to make this dish for myself.

After dinner, I begged Mrs. Jenkins for the recipe, and she happily obliged, writing it out for me on a stained index card that had seen its fair share of use in her own kitchen. From that day on, apple-stuffed squash became a staple in my own recipe collection, a dish that never failed to impress guests and family members alike.

Over the years, I've made a few tweaks and adjustments to Mrs. Jenkins' original recipe, adding my own personal touch to make it truly my own. I've shared it with friends, neighbors, and anyone else who has shown an interest in learning how to make this delicious and comforting dish.

The key to making apple-stuffed squash, I've found, is in the quality of the ingredients. I always make sure to choose the freshest apples, the most flavorful squash, and the finest spices to bring out the best in this dish. It's a labor of love, but one that is always worth the effort when I see the smiles on the faces of those who take their first bite.

As I stand in my kitchen now, preparing to make apple-stuffed squash for my grandchildren, I can't help but think back on all the memories and moments that this dish has brought to me over the years. From cozy family dinners to holiday gatherings, the smell of cinnamon and apples baking in the oven never fails to bring a sense of warmth and comfort to my home.

I carefully slice the squash in half, scooping out the seeds and filling each cavity with a mixture of diced apples, brown sugar, cinnamon, and a touch of butter. I sprinkle chopped pecans on top, adding a satisfying crunch to the dish that pairs perfectly with the soft, tender squash.

As the stuffed squash bakes in the oven, filling the air with its heavenly aroma, I can't help but feel a sense of contentment wash over me. This recipe, passed down to me from Mrs. Jenkins all those years ago, has become more than just a dish on my table – it's a connection to the past, a reminder of the joy and love that can be found in a simple meal shared with loved ones.

When the timer dings and I pull the squash out of the oven, the golden-brown tops bubbling with caramelized apples and spices, I know that this dish will bring smiles and satisfaction to my grandchildren just as it has to me for so many years. As they take their first bite, their eyes lighting up with delight, I can't help but smile and think to myself - this is why I love to cook. This is why I treasure the recipes passed down through generations. And this is why I will continue to make apple-stuffed squash for many more years to come.