Ingredients

  • 2 medium acorn squash
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium apple, chopped
  • 1 tablespoon lime juice
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup maple syrup

Directions

  • Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.
  • For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.
Test Kitchen tips

  • If blueberries aren’t in season, you can substitute almost any fresh berry.