Maple Apple Acorn Squash Bowls are a delightful and comforting dish, perfect for a cozy meal. This recipe is simple to make, even if you’re new to cooking, and brings together sweet apples and maple syrup with tender acorn squash. It’s a wonderful way to enjoy the flavors of the season!
Key Ingredients & Substitutions:
- Acorn Squash: The star of the show! Butternut squash or even small pumpkins can be used as a substitute if you can’t find acorn squash.
- Apples: Any firm, sweet-tart apple like Honeycrisp, Fuji, or Gala works well.
- Maple Syrup: Pure maple syrup is best. You can use brown sugar or honey for a different sweetness.
- Butter: Adds richness. Coconut oil or a plant-based butter can be used for a dairy-free option.
- Cinnamon: Essential for that warm, cozy flavor. A pinch of nutmeg or allspice can be added too.
Ingredients:
- 2 medium acorn squash
- 2 small apples, cored and diced (no need to peel)
- 4 tablespoons unsalted butter, softened
- 4 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- Pinch of salt
- Optional: Chopped pecans or walnuts for topping
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 60-75 minutes
- Servings: 4
- Tools Needed: Large baking sheet, sharp knife, spoon
Step-by-Step Instructions:
1. Prepare the Squash
Preheat your oven to 400°F (200°C). Carefully cut each acorn squash in half lengthwise and scoop out the seeds and stringy bits. Place the squash halves cut-side up on a baking sheet.
2. Season the Squash
Rub a teaspoon of softened butter into the cut surface of each squash half. Drizzle each half with a tablespoon of maple syrup. Sprinkle a pinch of cinnamon and salt over the squash.
3. Bake the Squash
Bake the squash for 30-40 minutes, or until the flesh is tender when pierced with a fork. The edges might start to caramelize slightly, which is perfect.
4. Prepare the Apple Filling
While the squash bakes, melt the remaining 2 tablespoons of butter in a medium skillet over medium heat. Add the diced apples, remaining 2 tablespoons of maple syrup, and ½ teaspoon of cinnamon. Cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape.
5. Assemble the Bowls
Once the squash is tender, remove it from the oven. Carefully spoon the cooked apple mixture into the center of each squash half. You can gently press it down a little.
6. Final Bake (Optional)
If you like, return the filled squash to the oven for another 5-10 minutes to allow the flavors to meld and the apples to warm through completely. Serve hot, optionally topped with chopped pecans or walnuts for a delightful crunch.
Storage Instructions:
Leftover Maple Apple Acorn Squash Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in the microwave or in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Q: Can I peel the squash before baking?
A: Acorn squash skin is edible when cooked, so you don’t need to peel it. It softens nicely during baking.
Q: My apples are too mushy, what happened?
A: You might have cooked them a bit too long. For firmer apples, cook them for a shorter time or use a less mealy apple variety.
Q: Can I make this dish ahead of time?
A: You can bake the squash ahead and store it, then make the apple filling just before serving. Reheat the squash before adding the fresh filling.
Q: What kind of apples are best for this recipe?
A: Firm, slightly tart apples like Honeycrisp, Gala, Fuji, or Granny Smith work wonderfully as they hold their shape and offer a nice balance to the sweetness.
Q: Can I add other spices?
A: Yes! A tiny pinch of ground nutmeg, allspice, or even a very small amount of ginger can enhance the flavor of your maple apple acorn squash.
Q: Is this dish healthy?
A: Maple Apple Acorn Squash Bowls are packed with fiber, vitamins, and natural sweetness. It’s a wholesome and nutritious option.