Fruit-Stuffed Acorn Squash
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
SERVINGS
|
4
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
70 min.
|
TOTAL
|
85 min.
|
INGREDIENTS
- 2 medium acorn squash
- 1/4 teaspoon salt
- 2 cups chopped unpeeled tart apples
- 3/4 cup fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 2 tablespoons butter or margarine, melted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
DIRECTIONS
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. 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.