I remember as a kid, my mom would make these stuffed squash things during the fall. She would halve the squash, scoop out the seeds and fill the middle with stuffing. It was a delightful dish. We would eat them for dinner or sometimes as a side to a roasted turkey or chicken meal. I liked seeing how she prepared these squash and how they turned out because they looked more like centerpieces than they did food. Mom was such a fun and talented cook.
This recipe is made with acorn squash, apples, and some other fall-inspired spices. Mom always popped hers in the oven. I think my mom’s method of cooking candied butternut squash was pretty darn amazing, however, I like the marshmallows in this recipe. If you are all about fall cooking then you can’t escape the season without making some form of squash, right? This dish makes a lovely addition to your holiday table.
Recipe and photo courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Liberally coat your baking dish in Pam cooking spray to avoid sticking and to create the environment for an easy cleanup.
Pages: 1 2
