Fruit-Stuffed Acorn Squash |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware Ingredients:
2 medium acorn squash |
1/4 teaspoon salt |
2 cups chopped tart apples |
3/4 cup fresh or frozen cranberries |
1/4 cup packed brown sugar |
2 tablespoons butter, melted |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes.
2. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender. Yield: 4 servings.
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