Acorn Squash with Cranberry Stuffing |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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âYou just canât go wrong with this recipe if you have squash or cranberry lovers at your table,â promises Dorothy Pritchett of Wills Point, Texas. âI found the recipe a long time ago in a newspaper. The blend of flavors is delicious, colorful, and goes great with Thanksgiving dinner.â Ingredients:
2 medium acorn squash |
1/4 cup chopped celery |
2 tablespoons chopped onion |
2 tablespoons butter |
1 medium tart apple, peeled and diced |
1/2 teaspoon salt |
1/2 teaspoon lemon juice |
1/8 teaspoon pepper |
1 cup fresh or frozen cranberries |
1/2 cup sugar |
2 tablespoons water |
Directions:
1. Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
2. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
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