Ingredients for - Baked Acorn Squash with Blueberry-Walnut Filling

1. 2 medium acorn squash
2. 2 tablespoons butter, softened
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 1 medium apple, chopped
6. 1 tablespoon lime juice
7. 1 cup fresh blueberries
8. 1/2 cup chopped walnuts
9. 1/4 teaspoon ground nutmeg
10. 1/4 cup maple syrup

How to cook deliciously - Baked Acorn Squash with Blueberry-Walnut Filling

1 . Stage

Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.

2 . Stage

For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.