INGREDIENTS
- 1 acorn squash, halved and seeds scooped out
- 1 apple, peeled, cored and chopped
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons melted butter, divided
- 3 tablespoons brown sugar
- ¼ cup chopped walnuts
- 1 teaspoon cinnamon
- ½ teaspoon coarse salt
- ⅛ teaspoon cayenne pepper (optional)
- Pinch of nutmeg
DIRECTIONS
- Preheat oven to 400 degrees F. Place squash cut side down in a baking dish. Pour in enough boiling water to reach a ½-inch depth. Bake for 20 minutes. Discard water and flip squash over to be cut side up. Leave the oven on.
- While squash is baking, combine chopped apple in a small bowl with 1 tablespoon of melted butter, the lemon juice, zest, walnuts and brown sugar. In another small bowl, combine cinnamon, salt, cayenne and nutmeg.
- Brush squash with remaining 1 tablespoon of butter and sprinkle with the cinnamon mixture to cover (you may not use it all). Fill the squash halves with the apple mixture and sprinkle with additional cinnamon mixture. Pour ½ cup water in the bottom of the baking dish (to prevent the juices that ooze out from burning and sticking).
- Bake for 25-30 minutes, until the apples are tender and everything is golden brown. Serve immediately, drizzled with any pan juices.