- 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. 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.
Reviews for Acorn Squash with Cranberry Stuffing
"I don't like whole cranberries, so I bought some store-bought jellied cranberry sauce and subbed it in for the sugar and whole cranberries. It worked brilliantly, and those of us at the table who like cranberry and squash (lol--some refused even to try it! they missed out...) LOVED it. I will definitely be making this again! Thank you!"
"Yum! I cut the sugar in half and used green onions because that's what was on hand. I just scooped out the flesh and then spread the cran-apple mix on top."
"awesome!!! and something different"
"Made this for Thanksgiving. Looks Beautiful, everyone was impressed."
"Try starting the squash in the microwave it only takes a few minutes to cook it and then ad the stuffing and finish in the oven."
"This recipe took a little longer to make than I thought, but it was well worth it. As my husband said, "It's A Keeper! (and looks pretty too)"