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Acorn Squash with Cranberry Stuffing Recipe

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“You just can’t go wrong with this recipe if you have squash or cranberry lovers at your table,” promises Dorothy Pritchett of Wills Point, Texas. “I found the recipe a long time ago in a newspaper. The blend of flavors is delicious, colorful, and goes great with Thanksgiving dinner.”

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4 Servings
Prep: 10 min. Bake: 55 min.

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

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.
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.
Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 367 mg sodium, 57 g carbohydrate, 5 g fiber, 2 g protein.

Acorn Squash with Cranberry Stuffing published in Country Woman November/December 2005, p27

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