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Squash Stuffed Baked Apples
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Description
These butternut squash stuffed apples just may start a new Thanksgiving tradition.
Ingredients
- 2 whole Granny Smith Apples
- ¼ cups Fresh Apple Cider Or Unfiltered Apple Juice
- 1 Tablespoon Fresh Apple Cider
- 2 Tablespoons Agave Nectar (or Honey)
- 2 cups Butternut Squash, Cubed
- 1 Tablespoon Non-hydrogenated Margarine Or Butter
- 2 Tablespoons Pure Maple Syrup
- ⅛ teaspoons Salt
- 4 pinches Pumpkin Pie Spice Or Cinnamon
Preparation
Preheat your oven to 325 degrees.
Core the apples and them cut them in half across the middle. Using a paring knife and spoon, scoop out some of the pulp to form apple “bowls.” Save the pulp. Put the apples into a small baking dish.
Whisk together the apple cider and agave nectar and pour over the apples. Bake for 30 minutes, basting the apples at least once with the sweetened cider in the dish.
While the apples are baking, peel, seed and cube the squash.
In a skillet or large pot with a cover, melt the margarine over a medium-low heat. Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and saute covered for 15 minutes. Stir occasionally so it doesn’t stick or burn.
Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt. Blend until smooth.
Transfer the squash mixture to a pastry bag and pipe into the apples.
If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it. Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.
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6 Comments
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smalltowngirl on 11.18.2009
Sounds and looks delish!! Will put on my list of things to try. Thanks for sharing.
italianfoodforever on 11.17.2009
Great idea, these look delicious!
MS Hospitality on 11.17.2009
Thanks for the answer! These tasty morsels will make it on the Thanksgiving Feast Table one way or another! I might have to get up at daylight to have them ready on time! LOL!
myrecessionkitchen on 11.16.2009
MS Hospitality: I haven’t tried it, but I think I would stuff the apples without pre-baking and then freeze them. Then defrost and bake when you need them. Your other option would be to only bake the apples for 15 minutes, stuff them and leave them in the fridge (they will last a few days) and then finish baking them on Thanksgiving.
MS Hospitality on 11.16.2009
These look wonderful! Do you think they would hold up to precooking and freezing then warming to serving temperature a few days later? I’m having a crowd for Thanksgiving and wondered if I could make these beauties ahead. Thanks!