2 medium acorn squash (about 1 lb. each)
2 cups finely chopped peeled apple
1/2 cup coarsely chopped fresh or frozen cranberries (do not thaw)
1/4 cup raisins
3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon ground nutmeg
Cut each squash in half lengthwise and scoop out and discard the seeds. Trim a small piece off the bottom of each squash half, if necessary, to allow the squash to sit upright. Combine the apples, cranberries, raisins, brown sugar, and pecans in a medium sized bowl and stir to mix well. Divide the mixture among the squash shells and sprinkle a pinch of nutmeg over each. Coat a shallow baking dish with nonstick cooking spray and arrange the stuffed shells in the dish. Cover the dish with aluminum foil and bake at 350F for 50-60 minutes or until the squash are tender. Serve hot.
2 cups finely chopped peeled apple
1/2 cup coarsely chopped fresh or frozen cranberries (do not thaw)
1/4 cup raisins
3 tablespoons brown sugar
2 tablespoons chopped pecans
1/4 teaspoon ground nutmeg
Cut each squash in half lengthwise and scoop out and discard the seeds. Trim a small piece off the bottom of each squash half, if necessary, to allow the squash to sit upright. Combine the apples, cranberries, raisins, brown sugar, and pecans in a medium sized bowl and stir to mix well. Divide the mixture among the squash shells and sprinkle a pinch of nutmeg over each. Coat a shallow baking dish with nonstick cooking spray and arrange the stuffed shells in the dish. Cover the dish with aluminum foil and bake at 350F for 50-60 minutes or until the squash are tender. Serve hot.
I think the first time I made this I used craisins instead of cranberries and I will say that it is MUCH better with the cranberries - not quite so sweet and the flavors pop a lot more. Also, this time I drizzled a little pure maple syrup over the squash just before serving which put it over the top!
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