Harvest Squash

Michelle Greiner


I used Splenda Brown Sugar Blend and sugar free pancake syrup to make this an even healthier side dish.


★★★★★ 2 votes

20 Min
1 Hr 15 Min


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  • 1 medium
    acorn squash

  • 2 medium
  • 1/4 c
  • 2 Tbsp
    lemon juice

  • 2 Tbsp
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    maple syrup
  • 1 tsp

How to Make Harvest Squash


  1. Preheat oven to 325.

    Prepare squash by cutting in half. Remove seeds and membranes. Score squash by making 1/4 inch deep slices approximately 1/2 inch apart in a criss-cross pattern. Do not go all the way through the shell. Bake squash halves at 325 for 30 minutes.
  2. While squash is baking, prepare filling. Peel, core, and chop apples. Toss apples with raisins and lemon juice. Set aside.
  3. Just before removing squash from oven prepare glaze. Combine butter, brown sugar, maple syrup, and cinnamon in a small saucepan over medium-high heat. Stir frequently. Bring to a boil. Boil for one minute. Remove from heat.
  4. Remove squash from oven.
    Drain and discard any liquid in squash cavities. Fill cavities with heaping mounds of apple raisin mixture.
    Drizzle glaze mixture over apples and raisins.
    Bake at 325 for 45 minutes.
  5. Remove squash from oven, sprinkle lightly with salt and let stand for 5 minutes.
    Serve squash in the shell or scoop sqash, apples, and raisins into a serving dish.

Printable Recipe Card

About Harvest Squash

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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