Apple-Stuffed Acorn Squash

When I see seasonal produce on sale I just love knowing that if I buy it I have a recipe that will use it.  This is the acorn squash recipe I've been using for a few years.  It comes from my mom--one of my best recipe sources!

While I usually serve halves of this stuffed squash as a main dish, I actually prefer this cut in wedges and served as a side.  I usually keep side dishes really simple (steamed or raw vegetables, simple salads, etc.) but this is easy enough to actually pull off as a side as well.  I think it would go great with pork chops.  

Apple-Stuffed Acorn Squash
Yield: Serves 2 as a main dish or 4-6 as a side
Ingredients:
1 acorn squash, halved and seeded
1 1/2 cups cubed, peeled apples
2 tablespoons packed brown sugar
2 tablespoons dried cranberries
1 tablespoon melted butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans

Directions:
1. Preheat oven to 350.  Place squash cut side down in baking pan filled with 1/4 inch hot water.  Bake 30 minutes.

2. While squash is baking, in a medium bowl toss together apples, brown sugar, dried cranberries, melted butter, cinnamon and pecans.

3. Remove squash from oven, discard water.  Place squash cut side up in pan and fill each half with the apple mixture.  (I have to slightly pack in the filling to get it all in the squash halves.)

4. Bake 20-30 minutes longer, until the squash is tender.

Source: slightly adapted from my mom

Apple Muffins

A friend made these muffins and I just had to ask her for the recipe.  They are packed with apples, and with a little cinnamon and sugar crunch, it's hard not to like them.  I put toasted pecans in a couple of the muffins, and they are great with nuts too.

Apple Muffins
Ingredients:
1 1/2 cups sugar
2 eggs
1/2 cup oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla
3 cups flour (I used 1 cup whole wheat, 2 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (about 3 apples)
1 cup toasted pecans, chopped (optional)
Brown sugar and cinnamon for topping

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.

2. Stir together flour, baking soda, salt, and cinnamon.  In a large bowl, mix together sugar, eggs, oil, applesauce and vanilla.  Add dry ingredients to wet ingredients and mix until just combined.  The batter will be very thick.  Stir in the diced apples and pecans, if using.

3. Fill muffin liners about 3/4 full.  Sprinkle tops of muffins with brown sugar and a dash of cinnamon, to taste.

4. Bake at 350 degrees for 20-24 minutes.  Makes 20 muffins.

Source: adapted from www.the-girl-who-ate-everything.com