Ingredients:
2 acorn squashes, halved and seeds removed
2 large apples, thinly sliced
1/4 cup brown sugar
2 tbsp butter, melted
1/2 tsp ground cinnamon
1 tbsp lemon juice
1/4 tsp nutmeg
1 tsp vanilla extract
Fresh rosemary sprigs for garnish (optional)
Directions:
Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up in a baking dish. Brush the inside of the squash with melted butter and sprinkle with a little cinnamon and brown sugar.
In a bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, and vanilla extract.
Fill the squash halves with the apple mixture. Drizzle any remaining butter and sugar mixture over the apples.
Cover the dish with foil and bake for 40-45 minutes, or until the squash is tender and the apples are caramelized.
Remove the foil and bake for an additional 5-10 minutes to let the tops brown slightly.
Garnish with fresh rosemary sprigs before serving for a fragrant touch.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 220 kcal per serving
