Stuffed Acorn Squash with Lemon Jam
Recipe from Jam Fan, Mary! “Over the weekend I was baking apple & nut stuffed acorn squash. I came up with this recipe a few years ago with my daughter. I usually sweeten it with maple syrup but I didn’t have any. I found a jar of Blake Hill Lisbon Lemon in the fridge and thought, this will be good. I was wrong, it was FANTASTIC! Your preserve completely made the dish come alive!”
Serving Size: 2 acorn squash halves
1 acorn squash
kosher salt to taste
toasted sesame oil
1 large apple or two small apples
⅓ cup roasted pecans, rough chop
1/2 tsp cinnamon
2 Tbsp cold butter
4 Tbsp Blake Hill’s Lisbon Lemon and Champagne Jam, divided
Preheat oven to 400°F. Cut the squash in half and scrape out the seeds.
Lightly sprinkle the cavity of the squash with Kosher salt, then lightly brush the squash cavity and outer edges with sesame oil. Place in a casserole dish and set aside.
Core and peel the apple(s), cut in small chunks and add to a medium sized bowl.
Rough chop the pecans and add to the apples. Sprinkle apples and pecans with cinnamon and add 3 tablespoons of Lisbon Lemon and Champagne Jam. Stir to combine then scoop mixture evenly into the squash halves.
Cut the butter in half then cut a tablespoon of butter in quarters and dot the top of each squash half with 4 pieces of butter.
Smear the exposed edges of the squash with the remaining tablespoon of Lisbon Lemon and Champagne Jam.
Bake for 45 minutes until the squash is fork tender. Remove from oven and let set for 5 minutes before serving.
Bakers Tip- These are great for breakfast too! Make the night before and reheat in the microwave. Also excellent with pistachios or toasted pumpkin seeds, dried cranberries or Flame raisins, crisp bacon or diced ham cubes!