Acorn Squash Stuffed with Apples and Cranberries

Ingredients:
1 acorn squash, halved and seeded
3 Tbsp. Butter Olive Oil
3 Tbsp. brown sugar
1/2 tsp. cinnamon
1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch cubes
2 Tbsp. dried cranberries
2 Tbsp. pecans, coarsely chopped (optional)

Instructions:

Preheat oven to 350 degrees. Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up. Combine remaining ingredients in a bowl and divide between the squash halves. Bake for 20 minutes more. If desired, 10 minutes before cooking time is complete, top with pecans.

Print Friendly and PDF

Share this post



← Older Post Newer Post →