Squash Stuffed Apples
|Baking apples||10 Large|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Apple cider/Apple juice||1 Cup (16 tbs)|
|Frozen squash||24 Ounce (2 Package)|
|Packed brown sugar||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
Core and cut tops off apples.
Scoop out some of apple to make room for filling; reserve apple pieces.
Combine the 1/2 cup brown sugar and apple cider.
Pour over apples in 13 x 9 x 2-inch baking dish.
Bake uncovered in 325° oven for 60 minutes.
Reserve dish and juices.
Meanwhile, cook squash and reserved apple pulp according to squash package directions, omitting seasonings.
With electric mixer, beat squash, butter, the 1 tablespoon brown sugar, salt, and nutmeg till smooth.
Spoon squash into and atop apples.
(Bake any additional squash in small casserole.) Sprinkle with additional nutmeg.
Place apples in same baking dish.
Bake in 325° oven till hot through, about 15 to 20 minutes, basting occasionally with pan juices.