Baked Acorn Squash With Blueberry-Walnut Filling Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
• STEP 3.Place the squash halves cut-side down on the baking sheet and bake for 30-35 minutes, or until the flesh is tender when pierced with a fork.
• STEP 4.While the squash is baking, prepare the filling by combining blueberries, chopped walnuts, and honey in a bowl.
• STEP 5.Once the squash is cooked, remove it from the oven and flip the halves over.
• STEP 6.Divide the blueberry-walnut filling evenly between the squash halves, pressing it gently into the cavities.
• STEP 7.Return the squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly bubbly.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve the baked acorn squash with blueberry-walnut filling as a side dish or a light meal.
• STEP 10.Enjoy!

Cooking Tips

• Choose acorn squash that is firm and heavy for its size.
• To make it easier to cut the squash, you can microwave it for a minute or two to soften the skin.
• Feel free to adjust the sweetness of the filling by adding more or less honey, depending on your preference.

Storage and Serving

• Leftover baked acorn squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash halves in a baking dish and bake at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the reheated squash as a side dish or enjoy it as a light meal.