Squash-Stuffed Baked Apples

Ingredients

• 0.5 cup brown sugar divided packed
• 0.5 cup brown sugar divided packed
• 2 tablespoons butter 
• 2.5 cups butternut squash cooked mashed
• 0.5 teaspoon nutmeg divided
• 0.5 cup orange juice 
• 0.3 teaspoon salt 
• 8 medium baking apples are apples that have a sweet-tart balance and hold their shape when 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 325°. Core apples, leaving bottoms intact; peel top third of each.
2. Remove centers of apples, leaving 1/2-in. shells; chop removed apple and set aside.
3. Place cored apples in an ungreased 13x9-in. baking dish. In a small bowl, mix 1/2 cup brown sugar, orange juice and water; pour over apples.
4. Bake, uncovered, 1 hour or until apples are tender, basting occasionally with juice mixture.
5. In a large saucepan, heat butter over medium-high heat.
6. Add chopped apple; cook and stir until tender. Stir in squash; bring to a boil. Reduce heat; simmer, covered, 5 minutes, stirring frequently. Stir in salt, 1/4 teaspoon nutmeg and remaining brown sugar. Spoon into baked apples; sprinkle with remaining nutmeg.
7. Bake 30-35 minutes longer or until heated through, basting occasionally.
8. Drizzle with pan juices before serving.