Apple-Topped Acorn Squash

  • Yield : 8 Ramekins, 6 oz. each
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 1:20 h


  • 2 medium acorn squash
  • 1/4 cup orange juice
  • 2 tablespoons butter, melted
  • 1/8 cup chicken broth, low sodium (use vegetable broth for vegetarians)
  • 1/4 cup brown sugar
  • 1/4 teaspoon coriander
  • 2 tart apples, peeled and cut into chunks
  • 1/2 tablespoons butter
  • 1/2 cup walnuts, chopped
  • 1/8 cup craisins (dried cranberries)
  • Generous dashes of cinnamon, nutmeg and cloves
  • 1/4 cup plain bread crumbs (use gluten free bread if necessary)
  • 1 tablespoon butter
  • 8-6 ounce ramekins


Step 1

Wash outsides of squash and cut in half lengthwise, remove seeds. Place cut side down on sprayed baking sheet and bake at 350 degrees for 30 minutes. Check for doneness with sharp knife and if there is some resistance, turn off oven but leave squash inside until totally finished with the next steps.

Step 2

Once thoroughly cooked and cooled a bit, scoop squash out of skin and place in bowl. Add OJ, 2 T. butter, broth, brown sugar and coriander and mix well. Squash may be a little lumpy but that is fine. Spoon into the eight sprayed ramekins.

Step 3

In a saute pan, saute apples, 1/2 T. butter, walnuts and craisins. Add the cinnamon, nutmeg and cloves. Once hot and thoroughly mixed, spoon equal amounts of this mixture on top of the squash.

Step 4

Place 1 T. butter and bread crumbs in microwave and melt butter. Mix well. Spoon on top of apples. Bake ramekins at 350 degrees for 20 minutes, serve ramekins directly on dinner plates.

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