Then genesis of this stuffed acorn squash recipe was some roasted vegetables I made a couple of weeks ago. I roasted delicata squash, onion, garlic and apples, coating all with olive oil and a sprinkling of nutmeg.
"The big difference between different squash varieties, in my book anyway, is the ease with which these little buggers can be peeled and chopped without losing a digit in the process."
After peeling the delicata, to approximate 1″ cubes, I did the same with the Granny Smith apple, who was chosen for it’s firm texture. I tried to keep the apple chunks the same size as the squash cubes.