Thanksgiving stuffed apples

Thanksgiving stuffed apples

  • Prep:
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Squash-stuffed apples perfect for a Thanksgiving dessert.


  • 2 Pippin or Granny Smith apples
  • 1/4 cup + 1 tablespoon fresh apple cider or unfiltered apple juice
  • 2 tablespoons honey
  • 2 cups Butternut squash, cubed
  • 1 tablespoon margarine
  • 2 tablespoons maple syrup
  • 1/8 teaspoon salt
  • Pumpkin pie seasoning or cinnamon


  1. Preheat oven to 325 degree F. Core your apples and cut them in half along the middle. To make bowls, take a paring knife and spoon and scoop out the pulp. Save the pulp and set aside. Put the apples into a small baking dish.
  2. Whisk together the apple cider and honey and pour over the apples. Bake for 30 minutes, basting the apples at least once with the sweetened cider from the dish.
  3. Peel, seed and cube squash while the apples bake. In a skillet or large pot with a cover, melt the margarine over medium-low heat. Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and sauté covered for 15 minutes. Stir occasionally to avoid sticking or burning.
  4. Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt and blending until smooth. Transfer the squash mixture to a pastry bag and pipe into the apples. If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.


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