Name: Cranberry Apple Stuffed Acorn Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4.0
Cuisine: Winter
Ingredients: 2 acorn squashes, halved and seeded, do not peel; 1/2 cup apple juice; 3 tablespoons brown sugar, packed; 4 tablespoons dried cranberries; 1/2 teaspoon cinnamon; pinch of nutmeg; 1/4 teaspoon salt; 1 teaspoon cornstarch, mixed with 1 tablespoon cold water or apple juice to make a slurry; 2 tablespoons butter; 2 apples, peeled, cored and chopped; 3 tablespoons chopped pecans

Cranberry Apple Stuffed Acorn Squash Recipe

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15 m 45 m 4 Servings

Ingredients

2 Acorn Squashes, halved and seeded, do not peel
1/2 cup Apple Juice
3 tablespoons Brown Sugar, packed
4 tablespoons Dried Cranberries
1/2 teaspoon Cinnamon
pinch of Nutmeg
1/4 teaspoon Salt
1 teaspoon Cornstarch, mixed with 1 tablespoon cold water or apple juice to make a slurry
2 tablespoons Butter
2 Apples, peeled, cored and chopped
3 tablespoons Chopped Pecans

Directions

Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes.
Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside.
Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.