Acorn squash apple pie
Uncooked acorn squash
1 small, about 1 1/4 lb
Apple pie spice
2 medium, such as Honeycrisp or Braeburn
Unpacked light brown sugar
Uncooked old fashioned oats
- Preheat oven to 425°F. Cut squash in half lengthwise. Scoop out and discard seeds. Place squash, cut side down, in an 8-inch square glass baking dish. Cover with plastic wrap; pierce once to vent. Microwave on High for 6 minutes. Carefully uncover dish. Arrange squash, cut side up on a small baking sheet lined with parchment paper. Brush evenly with 1 tsp maple syrup, and sprinkle with ¼ teaspoon apple pie spice and 1 pinch of salt. Bake at 425°F for 15 minutes. Remove from oven (keep oven on).
- Meanwhile, cut apples into quarters. Cut each quarter in half crosswise, then cut into thin slices. Heat a medium nonstick skillet over medium heat. Spray pan with cooking spray. Add apples and 1 Tbsp water to pan. Cover and cook until apples are tender, 7-8 minutes (add more water, 1 Tbsp at a time, if apples start to stick or scorch). Reduce heat to medium-low. Stir in 1 tsp brown sugar, remaining 1 tsp maple syrup, remaining ½ teaspoon apple pie spice, and remaining pinch of salt. Cover and cook 2 minutes. Remove from heat. Uncover and stir in vanilla.
- Place butter in a medium microwave-safe bowl. Microwave on High until melted, 20-30 seconds. Stir in oats, pecans, and remaining 2 tsp brown sugar. Divide apple mixture evenly between squash halves. Sprinkle streusel evenly over apples. Bake at 425°F until streusel is lightly browned and crisp, about 10 minutes. Serve warm.
- Serving size: 1 filled squash half