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Brave and Bold Squash from the North

By Brett McCurdy

  • Yield: 1 Portion 


  • 1/2 acorn squash 
  • 3 tsp blackberry preserves 
  • 1/2 delicious golden apple (chopped) 
  • 3 tsp brown sugar 
  • 4 tbsp Stovetop Stuffing


Cooks stuffing according to package directions. Cut squash in half and scoop out seeds, creating a cavity. Discard seeds. Place squash in a dish flesh side down, drizzle a little water in dish to produce steam. Cover squash and plate in saran wrap, place in microwave. Heat for 5-7 minutes or until flesh is tender.

Put preserves in small pot over low-medium heat, heat until semi-liquid. Remove squash from microwave, place on plate with the flesh side facing you. Sprinkle brown sugar in and around cavity. Fill cavity with cooked stuffing, place chopped apples on top, pour blackberry sauce over creation. Coat apples in brown sugar, use as garnish.

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