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Cranberry-Stuffed Acorn Squash Recipe

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I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.—Jim Ulberg, Elk Rapids, Michigan

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Cranberry-Stuffed Acorn Squash Recipe

Prep: 15 min. Bake: 55 min.

Yield: 8 Servings

15 55 70

Ingredients

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange peel
Pinch salt

Directions

Cut squash in half; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes.
Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange peel. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 256 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 90 mg sodium, 48 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Cranberry-Stuffed Acorn Squash in Taste of Home October/November 1998, p47

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