Stuffed squash with apple filling from Moosewood Cookbook (page 128) by Mollie Katzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on February 09, 2016

    This dish has become a staple. I raise the oven temp to 400 to shorten the cooking time and use either acorn or butternut squash (and sometimes large zucchini). I scored the flesh of the butternut and added the optional currants. Baked unfilled squash about 20 minutes, then filled about 15 minutes more. Delicious and nutritious.

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