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Stuffed Acorn Squash

Side Dishes, Vegetarian, Low Phosphorus, Low Sodium


Based on 4 servings per recipe.

  • 2 acorn squash (~1 1/4 pound each)
  • 2 tablespoons butter, melted
  • to taste cinnamon
  • 1/4 cup raisins
  • 1/4 cup Madeira or Port wine
  • 3 medium apple
  • 4 tablespoons butter
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1/4 cup walnuts, chopped (optional)


  1. Halve squashes and scoop out the seeds and stringy interiors; trim the undersides so the halves will sit flat.
  2. Brush cut surfaces with melted butter and sprinkle with salt and cinnamon.
  3. Place in a baking an with cut sides down. Put 1/2 cup water in pan or enough to just cover the bottom of pan.
  4. Bake squash 30 minutes in a pre-heated 350 degree oven.
  5. While squash is baking, soak raisins in wine to plump.
  6. Chop apples into 1/2 inch cubes- either peeled or unpeeled, as you like.
  7. In a small frying pan, melt butter and add apples.
  8. Cook for 3-5 minutes until slightly wilted; stir in sugar and lemon juice.
  9. When squash has cooked for 30 minutes, turn cut sides up.
  10. Drain raisins, add to apple mixture, then fill squash cavities.
  11. Cover and bake for 20-30 minutes more or until tender.

About This Recipe

Is it a side dish or a dessert. Limit portions of this fall treat if you are watching your potassium.

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