Here’s a true autumn dish that is truly delicious. It’s possible to make some variations of it, making it with varying degrees of spiciness, sweetness and fat. No matter how you make it, it’s really yummy and so good for us!

Dr. Norris Chumley’s Stuffed Autumn Acorn Squash

2 medium or large acorn squash (especially good from your local farmer)
1 small onion, or half a medium onion (red or white)
1 medium apple
1/2 cup apple juice (or other juice: cranberry, orange, mango, et al.)
Spices- apple pie spice (cinnamon, nutmeg) or curry (tumeric, coriander) paprika — your choice about a teaspoon-full.
Salt and pepper to taste

Preheat oven to 350 degrees. Slice the two acorn squash in half, and scoop out the seeds. Chop the onion into fine dice, and the apples into medium, chunky slivers.

Prepare the filling first. In a separate skillet or sauté pan, lightly sauté the onion in a teaspoon of olive oil, of if you want a no-fat dish, use a few spoonfuls of water and cover Cook about 5 minutes over low heat until the onions are clear. Add the apple slices and juice, and simmer another 5-10 minutes under low heat until it reduces to about half. When this is accomplished, add the spices of your choice, and salt and pepper to taste.

In a shallow baking pan, place the acorn squash into the dish, add about 1/4 inch of water, and fill them with the hot filling you’ve already prepared.. Cover with a tight-fitting lid or aluminum foil, and bake for about 40 minutes.

After baking is done, uncover and let them rest for about 5 minutes before seving.

Do YOU have an acorn squash recipe to share, of a variation of mine? Please post it below.

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