Squash-Stuffed Baked Apples

*WARNING:  This recipe is not for the faint of heart.  It is very time consuming, but I think that the results are worth it if you have the time!

This is another of many recipes that I have gotten out of the Taste of Home Magazine.  I don't use nearly as many apples as the recipe calls for.  I would say to definitely adjust the recipe to your needs.

Squash-Stuffed Baked Apples

8 medium tart apples

1/2 cup plus 1 tablespoon packed brown sugar, divided

1/2 cup orange juice

1/2 cup water

2 tablespoons butter

2 1/2 cups mashed cooked butternut squash

1/4 tsp salt

1/2 tsp ground nutmeg, divided

1. Preheat oven to 350 degrees F.  Cut butternut squash lengthwise.  Clean all of the seed and goop out.  Place squash halves face down on a lightly greased baking pan.  Bake for 45 minutes or until the flesh is tender.
2. Core apples, leaving bottoms intact.  Peel the top third of each apple  Remove the pulp leaving a 1/2 in. shell.  Chop the removed apple and set aside.
3. In a large saucepan, saute chopped apples in the butter until they are tender.  Add squash; bring to a boil.  Reduce heat; cover and simmer for 5 minutes stirring often.  Stir in the remaining spices and sugar.  Spoon into the baked apples.
4. Bake 30-35 minutes longer or until heated through, basting occasionally.  Drizzle them with the pan juices before serving.

I added in a splash of juice while cooking the apples and squash on the stove.  I found there wasn't enough liquid in the mixture to adequately combine the two.  As I said in the beginning, this recipe is very time consuming.  It is by no means a last minute easy addition to a meal.  So if you embark on this journey please pack plenty of patience!

This recipe is brought to you by the Taste of Home Halloween Magazine from 2010.  Lord knows what all I will get from this years.  Brace yourselves people!