Acorn Squash Apple Crumble



Looking for a really eye-catching dessert for the holidays? This Apple-Squash  crumble will do the trick! I used the remaining apples I had left from my apple picking trip, and an acorn squash that I picked up from the farm. Using inspiration from this amazing video, I decided to bake the crumble inside the squash. Acorn squash is high in fiber and has tons of nutrients and antioxidants. They can be used for both sweet and savory dishes. Baked apples, retain all the nutrients of uncooked apples, minus the vitamin C. But we can live with that, right?

This recipe is great for entertaining. It yields about 8-10 servings.

Here’s the recipe…

You will need: 

  • About 5-6 apples. Mine were a mix of Braeburn and Granny Smith of different sizes
  • 1 large acorn squash, or 2 small ones.
  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 1 cup light brown sugar
  • 1 stick of unsalted butter
  • Cinnamon (about 1 tbsp)
  • Allspice
  • The juice and zest of half a lemon.

For the Apples:

  1. Peel, core and chop the apples and put into a mixing bowl.
  2. Grate the zest of one lemon into the apples. Juice half a lemon or add 1 1/2 tbsp of lemon juice to prevent the apples from oxidizing.
  3. Add 1 capful of vanilla essence.
  4. Sprinkle 1 tbsp cinnamon, and a little allspice to taste.


  1. Preheat oven to 350°.
  2. Cut the acorn squash in half, remove the seeds.
  3. Spread a little butter on the top of the acorn  squash, sprinkle some sugar.
  4. Place on a baking sheet and bake for 30 minutes.

For the topping: 

  1. Combine the flour, oats, sugar, butter and a capful or so of vanilla essence.
  2. Mix well using your hands so that it is not clumpy.


  1. Once the squash is done half-baking, using a spoon remove about half of the flesh and combine with the apples. If you remove all the flesh, it won’t hold the apples. If you find it is not fully soft, you can microwave the flesh for 3 minutes.
  2. Add the apple squash mixture into the acorn squash.
  3. Cover with a layer of the topping. Pat it down well.
  4. Return the squash to the oven and bake for an additional 40 minutes.

Enjoy with a scoop of vanilla ice cream!



1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: