Acorn Squash with Apple Raisin Stuffing
|Acorn squash||3 Pound (1 Large Sized)|
|Plain breadcrumbs||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Tart apple||1 , peeled and grated|
|Raisins||1⁄4 Cup (4 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Apple juice/Water||1⁄2 Cup (8 tbs)|
Preheat the oven to 375° F.
Cut the squash into quarters; scoop out the seeds.
Sprinkle the cut surfaces lightly with nutmeg and salt.
Mix together the remaining ingredients.
Add apple juice or water, 1 teaspoon at a time, until the stuffing just holds together when pressed.
Stuff the squash quarters, mounding the stuffing to use all of it.
Push down any visible raisins, since they tend to overbrown.
Put the quarters into a baking pan with 1/2 inch of water in the bottom.
Bake until tender, 45 minutes to 1 hour, without replacing evaporated water.
Should the tops get too brown, cover the pan loosely with foil.
(If the foil is sealed, the squash will steam rather than bake; baking gives a much nuttier flavor.)
Serving size: Complete recipe
Calories 1236 Calories from Fat 287
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 10.4 g51.8%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 746.5 mg31.1%
Total Carbohydrates 238 g79.4%
Dietary Fiber 28.2 g112.8%
Sugars 55.5 g
Protein 20 g40.3%
Vitamin A 107.6% Vitamin C 603.4%
Calcium 67.6% Iron 73.9%
*Based on a 2000 Calorie diet