Cranberry Stuffed Winter Squash |
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Prep Time: 0 Minutes Cook Time: 73 Minutes |
Ready In: 73 Minutes Servings: 4 |
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Winter Squash stuffed with fresh cranberries, tart apple and fresh grated cheese. This is my Moms recipe Ingredients:
2 medium winter squash |
1 tbs. unsalted butter-- melted salt |
2 tbs. unsalted butter |
1/2 cup finely chopped yellow onions |
1 tps. minced garlic |
2 cups coarsely chopped unpeeled tart apple |
1/2 cup coarsely chopped fresh cranberries |
1/2 tps. ground cinnamon |
1/4 tps. freshly grated nutmeg |
2 cups unseasoned fine dry bread crumbs |
1 cup grated cheddar, jack or swiss |
1/4 pound sliced smoked bacon |
Directions:
1. Preheat oven to 400F. Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan. Pour in hot water to a depth of 1/2 inch and bake until barely tender when pietred with a wooden skewer, about 35-45 minutes.
2. Melt 2 Tbs. butter in a skillet over medium-highheat. Add the onions and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about for minutes longer. Stir in the cinnamon and nutmeg. In a bowl, combine the apple mixtuer, bread crumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish
3. Bake until the squash is tender, the dilling is heated through, and cheese melts, about 20 minutes. Meanwhile, fry the bacon in a skillet until crisp. Drain on paper towels, then crumble. remove the squash from oven, sprinkle with the crumbled bacon, and serve hot
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