Cranberry-Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.Jim Ulberg, Elk Rapids, Michigan Ingredients:
4 medium acorn squash |
1 cup fresh or frozen cranberries, coarsely chopped |
1 medium tart apple, coarsely chopped |
1 medium orange, peeled and diced |
2/3 cup packed brown sugar |
1/4 cup chopped walnuts |
1/4 cup butter, melted |
1 teaspoon grated orange peel |
pinch salt |
Directions:
1. Cut squash in half; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes.
2. Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange peel. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender. Yield: 8 servings.
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