Acorn Squash Bowls

Recipe Courtesy of Unsplash
Photo Courtesy of Harvest of the Month


  • Local acorn squash, small - 12 Arrays
  • Applesauce, unsweetened - 1.5 qts
  • Brown sugar - 2 Tbsps
  • Cinnamon, ground - 2 qts


  1. Preheat oven to 350° F.
  2. Wash and halve the squash, remove seeds.
  3. Place on baking sheet cut sides down.
  4. Cover and bake squash for 1 hour, or until tender.  Be sure they are cooked thoroughly by rotating the dish halfway through.
  5. Scrape the flesh of the squash and place scraped squash in a bowl.  Reserve shells.

Note:  Squash shell can be reserved for serving in step 5, use caution not to tear the shell when scraping squash.  Proceed with step 6.

  1. Add applesauce, cinnamon, and brown sugar to bowl and mix.
  2. Spoon mixture evenly into squash halves.
  3. Cook about 2-3 minutes to heat thoroughly.

Critical Control Point:  Heat to 135° F or higher for at least 15 seconds.

Serve 1/4 squash to each child.

48 servings makes 9 lbs

Serving Information

For Program
Serving Size
Serving Utensil
1/4 each

Meal Pattern Contribution

Food Component
1/2 C