Baked Acorn Squash with Apple Stuffing
Acorn Squash is the most common member of the winter squash family. Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.
  • Preheat oven to 400 degrees.
  • Spray a square baking pan with nonstick spray.
  • Place the squash cut-side down in a baking pan.
  • Bake for 20 minutes.
  • While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
  • Turn the squash cut-side up.
  • Sprinkle with salt and pepper.
  • Divide the apple mixture to fill the cavities of the squash.
  • Bake the stuffed squash halves, covered with foil, for 30 minutes more.
  • Serve hot.


Squash and Apple Bake

Squash and Apple Bake
  • ½ c packed light brown sugar
  • ¼ c butter, melted
  • 1 T all-purpose flour
  • 1 t salt
  • ½ t ground mace
  • 2 lbs butternut squash - peeled, seeded, and cut into ½ inch slices
  • 2 large apples - cored, and cut into ½ inch slices
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace.
  3. Arrange squash in an ungreased 9 x 13 inch baking dish.
  4. Top with slices of apple, then sprinkle with the sugar mixture.
  5. Cover with a lid or aluminum foil.
  6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.


Spiced Apple-Pear Freezer Jam

Spiced Apple-Pear Freezer Jam
  • 4 c chopped, peeled, and cored apples (about 5 medium)
  • 4 c chopped, peeled, and cored pears (about 5 medium)
  • ¼ c water
  • 1 c sugar
  • ½ c brown sugar
  • ¾ t cinnamon
  • ¼ t nutmeg
  • ¼ t allspice
  • 1 pouch freezer jam pectin
  1. Combine apples, pears, and water in a sauce pot. Cover and simmer 5 minutes.
  2. Lightly crush fruit.
  3. Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
  4. Let stand 15 minutes.
  5. Gradually stir freezer jam pectin into fruit mixture. Stir 3 minutes; let stand 5 minutes.
  6. Ladle jam into containers, leaving ½ inch head space.
  7. Freeze.


Pork Roast with Apples (Crock Pot)
This recipe comes from Karen's Dad. We were lucky enough to have it once while visiting them, and since then we have made it many times. Karen loves the convenience of doing it in the crock pot, and the entire family loves the taste. We serve it with mashed potatoes.
  • 2 cans of Cream of Mushroom soup
  • 1 T brown sugar
  • 1 T Worchester Sauce
  • ½ c water
  • ½ t thyme
  • 4 apples - sliced, but not peeled
  • 1 onion, sliced
  • 1 pork roast
  1. Mix everything in the crock pot but the meat.
  2. Put the pork roast on top.
  3. Cook for 8-9 hours on low.


Easy Apple Dumplings

Easy Apple Dumplings
These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite! I've made them for Christmas presents for teachers and friends - they're a big hit! Use Refrigerated Pie Crust Dough or follow the recipe below for pastry.
  • Pastry:
  • 1 c Shortening
  • 2⅔ c all-purpose flour
  • 1 t salt
  • 7-8 t cold water
  • --
  • Apples:
  • 6 Apples, peeled and cored
  • Stick of margarine
  • Cinnamon mixed with Table Sugar
  • 2 c Brown Sugar
  • 1 c Water
  1. Cut shortening into flour and salt until particles are size of small peas.
  2. Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl.
  3. Gather into a ball; divide into 6 equal parts.
  4. Roll out each part for the apple dumpling.
  5. Heat oven to 425 degrees.
  6. Roll pastry into squares.
  7. Place apple on each square.
  8. Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
  9. Then add a spoonful of the cinnamon sugar to each.
  10. Bring up pastry and pinch corners together; make sure apple is completely covered.
  11. Place dumplings in ungreased rectangular baking dish.
  12. Heat brown sugar and water to boiling; carefully pour around dumplings.
  13. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
  14. Serve warm. Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!