Acorn Squash With Cranberry Apple Stuffing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, here it is. Ingredients:
2 acorn squash |
boiling water |
2 apples, peeled, cored and chopped into 1/4 inch pieces |
1/2 cup dried cranberries |
1 teaspoon cinnamon |
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well) |
Directions:
1. Cut squash in half and with a spoon, remove pulp and seeds.
2. In a large pyrex baking dish place squash cut-side down.
3. Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
4. Place dish in oven and bake squash for 30 minutes at 350 degrees.
5. In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
6. Remove squash from the oven after the 30 minutes.
7. Turn halves over and stuff center of each squash half with apple mixture.
8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.
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