Please enter the email you’re using for this account.
Parve
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A simple, sweet gluten-free side dish that brings the best of the fall season to your table.
1 acorn or butternut squash
1 apple, peeled, cored, and chopped
3 large prunes, pitted and chopped
1/8 teaspoon cinnamon
Cut squash in half lengthwise and remove seeds. Place into an eight- by eight-inch pan. Add half an inch of water to pan. Bake at 350 degrees Fahrenheit for 30 minutes or until squash is tender.
Remove pulp, leaving shells intact. Combine one cup of pulp with remaining ingredients and mix well (remaining squash can be frozen for future use or added to a vegetable soup).
Stuff each shell with half of mixture. Bake for 20 minutes or until apples are tender.
Photography and styling by: Elazar Klein Studio
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation