Acorn Squash Stuffed with Applesauce and Raisins


This is so easy, you don’t really need a recipe, just an explanation. To make this, cut acorn squash in half and scoop out the seeds. Fill the cavities with applesauce and raisins and sprinkle over some cinnamon. If you like, you can drizzle over some honey. Roast the acorn squash until tender. Done.

This is most charming when made with really tiny acorn squash, so that each person gets a half acorn squash.

This goes perfectly with string beans and rice pilaf.

Other simanin recipes:
Fish: Sesame Salmon (Norene Gilletz)

Leeks: Leek Fritters (Poopa Dweck)

Beets: Golden Beets (Marion Burros, but leave out the vinegar and add a little honey and a cup of mandarin orange segments)

Black-eyed peas:  this salad (I added a little minced ginger, which was nice) or this recipe

Spinach/Dates:  Spinach and Date Salad (leave out the nuts)

Swiss Chard/Squash: Swiss Chard and Zucchini
(other Swiss Chard recipes include Morshan   and Swiss Chard Chips)

Carrots: Tzimmes or Roasted Butternut Squash and Carrots or Einat Admony’s Carrot Salad (instead of following the directions for cooking the carrots, microwave them and then toss them while still warm with the spices, one minced clove garlic, the olive oil and a big squoosh of ketchup instead of the vinegar and tomato paste).

5 Responses to “Acorn Squash Stuffed with Applesauce and Raisins”

  1. Ordinary Blogger Says:

    What a lovely holiday recipe – I just posted an acorn squash recipe today too!

  2. Chaya Says:

    On my way to pick up acorn squash. This is just right for Rosh haShana. A Gut Gebencht Year.

    • pragmaticattic Says:

      Thank you, Chaya.

      I just made some again this morning. A tip: make sure that the raisins are covered by the applesauce or they will burn (see acorn squash half on the right side).

      I did something a little different when I made it this morning: I sprinkled the inside of the squash with a little cinnamon and also added a teeny-tiny drop of vanilla–we will see if that makes any difference in taste! I think it smelled a little vanilla-ish when I pulled it from the oven.

      A Gut Gebencht Year to you, too!

  3. Lisa Says:

    That was so sweet of you to pop by and check on me, Laura! Thank you and Shana Tova to you and yours! I can only imagine the spread you put out! I would have devoured these! Applesauce and raisins are a perfect stuffing for squash! xo

  4. Batya Spiegelman Medad Says:

    This post has been included in  The First Kosher Cooking Carnival of 5775! Please read it and the other posts, comment and share it, thanks.

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