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Acorn Squash with Cranberry Stuffing
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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
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. x 2-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
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |