Cranberry Stuffed Acorn Squash |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions. Ingredients:
2 medium acorn squash |
3 cups fresh cranberries (or frozen) |
3/4 cup apple juice, divided |
3/4 cup sugar |
1/4 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
2 teaspoons cornstarch |
2 tablespoons walnuts, chopped |
Directions:
1. Preheat oven to 350°F.
2. Coat a baking sheet with non-stick cooking spray.
3. Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
4. Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
5. Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
6. Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
7. To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
8. Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
9. Fill squash halves and heat in oven as above, or microwave until heated through.
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