Cranberry Apple Stuffed Acorn Squash Recipe
This sweet Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping!
Ingredients
- 2 Acorn Squash 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 Apple peeled, cored and chopped
- 3 tablespoons Chopped Pecans
Instructions
- 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.