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Stuffed Acorn Squash

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Posted on 2008-09-11

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Stuffed Acorn Squash 6105 views
0.55 avg rating
11 votes


Jews of Middle Eastern-descent traditionally eat squash, gourd and pumpkins on Rosh Hashanah. This delicious squash recipe uses some of the holiday's most popular ingredients to make a sweet stuffing.


2 acorn squash, halved, seeds and strings removed
2 cups water
3/4 c chopped walnuts
1/2 c chopped red apples (leave the peel on)
1 T cinnamon
2 T Extra Virgin Olive Oil


Preheat oven to 350 degrees. Place squash halves cut sides down on cutting board. Trim the bottoms, so the halves will stand level when filled. Place squash hollow-side down in a baking dish. Add about -inch of water. Bake for 20 minutes, or until just tender.

While the squash is cooking, combine nuts, apples, cinnamon and oil in a bowl. Divide mixture evenly among nearly cooked squash halves. Return to oven for an addition 8-10 minutes or until stuffing is golden brown.




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