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Acorn Squash with Beef and Apples
This recipe is kosher for Passover.
Acorn Squash with Beef and Apples Eileen Goltz | Meat
1 hour, 15 minutes 45 minutes
30 minutes
4 servings

  • 2 each acorn squash
  • 1 lb. lean ground beef (you can use turkey or chicken if you like)
  • 1½ teaspoons salt
  • ½ teaspoon cinnamon
  • 2 cups chopped apples (2 to 3 apples)
  • ¼ cup raisins, optional
  • Salt
  • 4 Tablespoons brown sugar, firmly packed
  • 2 Tablespoons melted margarine

  1. Heat the oven to 400°F.
  2. Halve each squash; remove seeds and fibers.
  3. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about ¼-inch and bake, uncovered, until the squash is tender, about 30 minutes.
  4. While the squash is baking, cook ground beef in a large skillet until browned. Drain off excess fat.
  5. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.
  6. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry.
  7. Scoop out the pulp from the acorn squash, making a shell that is about 1/4-inch thick all the way around. Sprinkle the shells with salt to taste.
  8. Mash the pulp and mix into the meat mixture. Return to the shells, piling them full and sprinkle 1 Tablespoon of brown sugar on each.
  9. Drizzle with the melted margarine. Bake uncovered about 20 to 30 minutes, or until apple is tender.
  10. Serve hot.

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