Savor the flavors of autumn with our apple baked squash. This delightful dish features tender squash filled with sweet and tangy apples, perfectly complementing the season’s bounty. Baked to perfection, it’s a comforting and wholesome meal that captures the essence of fall. Whether enjoyed as a side dish or a hearty main course, our apple baked squash brings warmth and flavor to your table, making every bite a celebration of the harvest season.

Apple Baked Squash

NY Times Magazine
Delight in the essence of autumn with Apple Baked Squash, where tender squash halves are filled with a sweet and fragrant apple mixture, baked to caramelized perfection. This comforting dish encapsulates the warmth and flavors of the season, offering a delightful fusion of sweet and savory notes with every bite.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 4 servings


  • 2 acorn squash (halved crosswise, seeds and fibers scooped out)
  • 2 small McIntosh apples (halved, cored, and cut into 1/4-inch thick slickes)
  • 4 tsp unsalted butter
  • 3 cups apple cider


  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a medium-size roasting pan.
  • Fan half of an apple in the cavity of each squash half. Add 1 tsp of butter and 1/4 cup of cider to each.
  • Pour the remaining cider in the roasting pan. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 1.5 hours.
  • Place 1 squash half on each of 4 plates and serve immediately.


This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

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