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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 acorn squash (cut lengthwise)
- 3 oz. apple (chopped, 1 small apple or 1/2 large)
- 3 oz. pineapple (crushed or chunked, optional)
- 1 tsp. butter
- 0.38 oz. chopped walnuts
- 1 dash salt (optional)
- cinnamon (to taste, optional)
- 1 dash lemon juice (optional)
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Directions
- Cut acorn squash in half. Scoop out seeds. Place upside down on baking sheet and roast at 300-400 F for 30 to 40 minutes, until tender. Remove from oven and let cool. Chop apples and walnuts. After squash is cool enough to handle, scoop it in bite-size chunks from its peel, being careful not to break through peel so you can use it as a bowl. Mix in apple, chopped nuts, and pineapple and lemon juice if using. Sprinkle with salt and cinnamon, and top with a teaspoon of butter. Reheat in microwave or oven and serve.
- Depending how many people you want to serve or how often you want to eat this, it is more convenient to roast a baking sheet full of acorn squash all at once (for me, 3 acorn squashes/6 halves fit perfectly), and store them in the refrigerator until you’re ready to finish and reheat them.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium340mg14% |
Potassium2520mg72% |
Protein9g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate97g32% |
Dietary Fiber22g88% |
Sugars18g |
Vitamin A50% |
Vitamin C200% |
Calcium35% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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