Roasted Stuffed Acorn Squash with Apples and Almonds

Prep time 1 hour 15 minutes Servings 4

Roasted stuffed acorn squash with apples and almonds is a vegetarian main hearty enough to anchor dinner, filled with warm diced apple and toasted almonds. Both notes echo Moresca N°03's own profile directly, making this one of the most on-theme dishes in the collection.

Ingredients

2 acorn squash, halved and seeded
1/3 cup Moresca N°03, divided
2 apples, diced
1/2 cup sliced almonds
1 teaspoon cinnamon
2 tablespoons honey
Salt and pepper, to taste

Instructions

Preheat the oven to 400°F. Brush the cut sides of the squash halves with half the Moresca N°03 and season generously with salt and pepper.
Place the squash cut-side down on a sheet pan and roast 30 minutes, until the flesh begins to soften.
While the squash roasts, heat the remaining oil in a skillet over medium heat and cook the diced apple, almonds, and cinnamon 5 to 6 minutes, stirring occasionally, until the apple softens and the almonds turn fragrant.
Stir the honey into the apple-almond mixture and remove from heat.
Flip the squash halves cut-side up, and spoon the warm filling evenly into each cavity.
Return the filled squash to the oven and roast another 15 to 20 minutes, until the squash flesh is completely fork-tender.
Let cool a few minutes before serving, the filling will be very hot straight from the oven.

Nutrition

Serving size 1/2 squash

Calories 386

Total fat 24g

Saturated fat 3g

Cholesterol 0mg

Sodium 107mg

Carbohydrates 44g

Dietary fiber 7g

Sugars 22g

Protein 5g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.