Acorn Squash with Cranberry stuffing

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by chefnina | See chefnina's recipes | Report Abuse

Source: Taste of Home Thanksgiving Holiday magazine

 

I have made stuffed acorn squash but not like this, I am going to try this, this holiday season

 

Servings:         4 servings

Total time:       1 hour 20 minutes

 

Ingredients:

2-medium acorn squash
1/4-cup chopped celery
2-Tabs. each chopped onion and butter
1-medium tart apple,peeled,cored and diced
1/2-teas.salt
1/2-teas. lemon juice
1/8-teas. pepper
1-cup fresh or frozen cranberries
2-Tabs. water

 

Directions:

Cut squash in half, discard seeds. Cut a thin slice from the bottom of the squash halves so that they sit flat. Place squash hollow side down in an ungreased 13x9x2-inch baking dish. Add 1/2-inch of water. Cover and bake @ 375 for 45 minutes.

In a small skillet ,saute celery and onion in butter till tender. Add the apple,salt lemon juice and pepper. Cook,uncovered over medium low heat till apple is tender,stir occasionally. Stir in cranberries,sugar and water. Cook and stir until cranberries pop and liquid is syrupy.

Turn squash halves over and fill with cranberry mixture. Cover and bake 10 to 15 minutes longer or until squash is tender.