Apple Hazelnut Stuffed Acorn Squash is the perfect balance of sweet and savory and would be welcome on any Thanksgiving table!
Who’s ready for Thanksgiving? I know I am!! I’m double fist pumping because this is the first time in years that I’m not hosting. And not only am I not hosting but we’re going out. Like to a restaurant. So I’m not making a damn thing. Not even buying rolls. Truth be told, it feels a little weird to not be fighting for a parking spot at the grocery store and prepping pie crusts. But mostly I feel relieved. Sure I won’t have a fridge full of leftovers- which is for sure the silver lining of hosting every year- but I’m looking forward to something different. Sleeping in, no babysitting a turkey and I don’t have to clean the bathroom or iron some silly napkins. Yep, nothing but relief.
So what am I going to do over the long weekend? A whole lot of nothing. I might do a little shopping online and I hope to read my book, watch a movie or two, start on some holiday bakin and snuggle the crap out of my kiddos. This is what I’m reading: The Hundred-Year-Old Man Who Climbed Out of the Window and Disappeared, this is the new Amazon series I’m digging on: Good Girls Revolt and my favorite holiday cookbook this time of year is this: Betty Crocker’s Cooky Cookbook which I hope gets some play soon. Gotta get on that holiday cookie baking that I love so much!
So while I’m not making this Apple Hazelnut Stuffed Acorn Squash for Thanksgiving you totally should. Or save it for after turkey day as it would make an awesome meatless meal with a side salad or some sautéed greens.
Happy Thanksgiving and thanks for reading! xo, Kelley
- 2 acorn squash
- 2 tablespoons butter, softened
- salt and pepper
- 3 tablespoons butter
- 1 cup minced onion, 1 medium
- 1 1/2 cup peeled and diced apple, 1 large or two small
- 2 tablespoons currants
- 3/4 cup coarsely chopped hazelnuts
- 1 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 6 oz cubed smoked cheddar or the like
- Preheat the oven to 400F degrees.
- Split the squash in half and place the four halves cut side up on a baking sheet.
- Spread the squash with softened 2 tablespoons of butter. Sprinkle with salt and pepper. Roast in a preheated oven for about 40 minutes until the flesh is soft and the squash is golden on top.
- Meanwhile, make the filling by melting the butter over medium heat. Add onion and sauté for 5 minutes until soft. Add apples and sauté for another 2-3 minutes. Add the currants, hazelnuts, sage, salt and cinnamon; toss to combine. Add the maple syrup. Toss to coat everything evenly and remove from heat. Let mixture cool while the squash finishes baking. When cool, add the cubed cheese.
- Divide the mixture between the 4 squash bowls. Cook 15-20 minutes just until the filling is heated through and the cheese is melted and gooey.
- Top with chopped parsley if desired.