UTJ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Apple Stuffed Acorn Squash
INGREDIENTS
2 small to medium acorn squashes
boiling water
2 apples, peeled, cored and chopped into ¼-inch pieces
½ cup dried cranberries
1 tsp. cinnamon
2 Tbs. butter, margarine, grapeseed oil or coconut oil
INSTRUCTIONS
Preheat oven to 350 degrees.
Cut squash in half and remove pulp and seeds with a spoon. You may need to cut a very thin slice off the bottom to make it stand flat.
Place the squash halves cut-side down in a large Pyrex baking dish.
Pour ½ inch of boiling water (or apple cider) into the dish.
Bake the squash for 30 minutes.
While squash is baking, combine the apples, cranberries, cinnamon and butter or oil.
After 30 minutes, remove the squash, turn the halves over, and fill the center of each with the apple mixture, packing it down. Cover loosely with foil.
Add a little more boiling water to the pan if necessary.
Bake another 30 minutes. Test to see if the squash is gone by piercing it with a toothpick or skewer; it should go in easily.
Remove the foil and bake another 10 minutes, or longer if necessary to get the squash soft.
Recent Comments