Apple Filled Acorn Squash

This is autumn on a plate. Acorn squash halves start cut-side down in the baking dish, which traps steam and gets the flesh tender without drying out the edges. After 25 minutes they flip, and the cavity fills with a mixture of chopped apples, walnuts, brown sugar, orange zest, and melted margarine.

The orange zest is the detail that makes this filling more than the standard brown sugar and butter. It cuts through the sweetness and bridges the apple and squash flavors in a way that a splash of juice won’t. Grate it fresh, not from a jar.

Another 20 minutes in the oven lets the apple filling soften and caramelize into the squash, and the walnuts toast slightly in the sugar. The result is a side dish that reads as a little more special than it is to make, which is the best kind of recipe.

Naturally vegan, naturally gluten-free.

Kitchen Tips

• Start squash cut-side down as directed. This is what prevents the exposed flesh from drying out and getting stringy before the cavity filling has time to cook.
• Chop the apples into small, roughly even pieces so they soften uniformly in the 20-minute finish.
• Don’t skip the orange zest. It’s a small amount but it does real work in the flavor balance.
• Check squash doneness with a fork: it should pierce easily with no resistance in the thickest part near the stem.

Variations

• Dried cranberries: Add 2 tablespoons of dried cranberries to the filling for tartness and a festive red color.
• Pecan swap: Use chopped pecans instead of walnuts for a slightly softer, more buttery crunch.