Fall is officially underway and at the start of this new season, comes the warm welcome of a new harvest.
Here in South Central Pennsylvania, apple picking has become a favorite fall activity. With hundred of orchards, famers markets, and festivals to choose from, this time of year is flourishing with bushels of this loved autumn fruit.
We’ve found a way to combine the essence of the flavor into one of our most loved seasonal granolas, Johnny Appleseed. Using local apples from Brown’s Orchard, apple juice and PA harvested maple syrup; it’s an ideal match for any favorite apple recipe.
This Stuffed Acorn Squash with Apples and Granola is a perfect side dish for cooler weather. The crisp apples are mixed with the granola and stuffed into a hallowed acorn squash. It’s baked to perfection, until the squash is buttery and the apples grow tender. The granola contributes admirable texture with the subtle hints of walnuts and cranberries entrench throughout.
This recipe is a fantastic addition to any Thanksgiving table for not only its taste but also its festive appeal. Fall into the season with this delicious stuffed squash.
1 small-medium acorn squash, about 1 ½ pound
1 sweet apple, such as Honeycrisp or Macintosh, cored and chopped
¼ cup Johnny Appleseed granola
2 tablespoons maple syrup
1 tablespoon cinnamon
Cut the top off the squash and scoop out the seeds. Cut a thin slice off the bottom so it can stand upright. Place the squash in a deep baking dish and cover the pan with foil. Bake in a 350° oven until tender, 40 to 45 min.
Meanwhile in a large bowl, combine chopped apples, granola, 1 Tb of syrup and cinnamon. Stir to combine.
When squash is cooked, removed from the oven and fill the center with the apple and granola mixture. Drizzle with reserved maple syrup and bake for an additional 8 minutes.