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READY IN 35 mins

Acorn Squash with Apple

Read Reviews (198)

"Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families." — Ed Haley

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar

1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

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Directions

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Footnotes

Variations
You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.
If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

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Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was tender. Yum!

—Aileen

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Most Helpful Critical Review

Oct 27, 2010

I was looking for something similar to my mom's recipe, but this didn't live up to my memory.

—bneherzog

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264 Ratings

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Sep 16, 2005

I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash, and also for the tip on how to peel those buggers-they're not easy!! Thanks for the tip!!!

—TOYMOMMY

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Feb 19, 2007

This is a fabulous recipe. I find myself making it weekly. Thank you so much for posting it. I omit the walnuts and add 2/3 cup of dried cranberries and 1/2 cup unsweetened applesauce.

—Dee

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Mar 17, 2006

This was very sweet and delicious. Thanks for the tip on peeling the squash - it worked great. Make sure you use a sweet apple.

—JK

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Oct 22, 2006

YAAA!!! I got my kids to eat Squash!! They thought it tasted like a dessert. Very Good. Thank you soooo much on the tip to peeling the squash. The peel almost fell off the squash. Will make again, great for a fall side dish!!

—luv2cook

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Sep 13, 2006

Fantastic! Thanks for the great idea on peeling the squash. This came out terrific, I drizzled about a tablespoon of Vermont maple syrup over the mixture to add some extra flavor. It came out great- Only complaint...it just wasn't enough- I will double the recipe next time.

—lobstergov

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Jan 26, 2006

This is an excellent addition to any fall meal. It was simple and tasty!

—Claudia

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Nutrition

Calories
98 kcal
5%

Carbohydrates
19.2 g
6%

Cholesterol
5 mg
2%

Fat
2.9 g
4%

Fiber
3.7 g
15%

Protein
1 g
2%

Sodium
211 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Acorn Squash with Apple

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 98
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 1.3g 7 %
Cholesterol 5mg 2 %
Sodium 211mg 8 %
Potassium 305mg 9 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 3.7g 15 %
Protein 1g 2 %
** Sugars 9.2g
Vitamin A 6 %
Vitamin C 14 %
Calcium 4 %
Iron 7 %
Thiamin 11 %
Niacin 6 %
Vitamin B6 8 %
Magnesium 10 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.