Apple and Sweet Potato Stuffed Acorn Squash are filled with all the aromas and flavors of autumn!
The best thing about Apple and Sweet Potato Stuffed Acorn Squash is that the ingredients are locally sourced from within my own state! And it is brilliant what Walmart is doing these days! They have a section in Walmart exclusively for local produce! This means that anything in the “Local Produce” section at Walmart is bought from people in your state. I love that Walmart is utilizing many of the great fruits and vegetables that our states have to offer!
I love that Walmart:
- Offers fresh produce from local growers. Meaning in most stores you can actually find fruits and vegetables grown in your own state!!
- Backs its fresh produce with a 100 percent money-back guarantee. If customers are not completely satisfied with Walmart’s produce, they can bring back their receipt for a full refund. No questions asked and no need to bring back the produce.
- Is dedicated to supporting my community, including local residents, businesses and the economy!
Apple and Sweet Potato Stuffed Acorn Squash was brought to us by my community with the help of Walmart! Here is a picture (below) of what to look for in the store. Go to your local Walmart today to check out what fresh local produce you have available! And of course… try this Apple and Sweet Potato Stuffed Acorn Squash recipe. It is savory and fall-licious (get it.. delicious… fall…)!!! 😉
Apple and Sweet Potato Stuffed Acorn Squash screams Happy Fall to all!!!
Ruthie & Madeliene
This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
- 3 small acorn squash, washed
- 4 tablespoons olive oil, divided
- 1 teaspoon coarse sea salt
- 1 small onion, thinly sliced
- 1 teaspoon garlic, minced
- 2/3 cup dry white wine, I used chardonnay or chicken broth, divided
- 1 1/2 cups sweet potatoes, medium diced
- 1 1/2 cups apples, medium diced
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tablespoon pine nuts
- 1/4 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon worcestershire sauce
- 5-6 sprigs of herbs, such as sage, thyme, and parsley
- 1/2 cup shaved parmesan cheese
- Heat oven 425 degrees.
- Place squash on a microwave safe dish and microwave on high for 5 minutes; this will make them easier to cut.
- Cut squash in half, remove seeds and discard.
- Rub outsides of squash with olive oil and sprinkle with sea salt.
- Place cut side down on baking sheet.
- Lightly coat herbs with olive oil scatter on pan with squash.
- Roast until squash is tender, approx 25 minutes.
- On stove over high heat warm a large fry pan, once is hot add oil and watch for it to just start to smoke, add onions, and cook; stirring.
- Once onions are browned and caramelized, add ⅓ of the white wine to deglaze, make sure to bring up all the bits and pieces from the bottom of the pan into the liquid, using a wooden spoon to scrape.
- Repeat with another ⅓ of wine.
- Add garlic, sweet potatoes, and apples; cover and turn to medium and cook for 5-6 minutes or until softened.
- Add cranberries, pumpkin seeds, pine nuts, maple syrup, cinnamon, and reduced to a honey-like consistency.
- Once squash is cooked, remove to platter, sprinkle insides with salt and pepper.
- Fill each acorn squash with filling.
- Garnish with shaved parmesan and an extra sprinkling of sea salt.