Apple Hazelnut Stuffed Acorn Squash

• Produce

  • 2 Acorn squash
  • 1 1/2 cup Apple
  • 2 tbsp Currants
  • 1 cup Onion
  • 1 tsp Sage, dried

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Nuts & Seeds

  • 3/4 cup Hazelnuts

• Dairy

  • 5 tbsp Butter

• Other

  • 6 oz Cubed smoked cheddar or the like

Found on mountainmamacooks.com

Ingredients

• 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

Directions

• 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.