Ingredients

The following ingredients have 6 Servings
  • 3 acorn squash
  • 1 1/2 cups blueberries, (fresh or frozen)
  • 1/2 tart apple ((such as Granny Smith), peeled and diced)
  • 6 tablespoons (firmly-packed) brown sugar
  • 6 teaspoons butter, (room temperature)

Instruction

  • Preheat oven to 350 degrees F.
  • Cut squash in half lengthwise and remove fibers and seeds; discard.  Score the insides of each half several times with a sharp knife.
  • In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter.  Fill squash halves with blueberry mixture.
  • Place in an ungreased casserole dish, cut side up. Add about approximately 1/4-inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
  • Cover pan with aluminum foil and bake 50 to 60 minutes.  Remove cover and bake another 10 minutes or until squash is tender when flesh is poked with a fork.
  • Remove from oven and serve immediately.
  • Makes 6 Servings.