Apple Cranberry Acorn Squash is a wonderful dish both in flavor and appearance. It is ideal for a special meal, such as Christmas dinner, as it looks elegant but is easy to make. It may be prepared ahead, up to the point of filling the squash with the apple-cranberry mixture. It then just needs 30 more minutes in the oven, while the last-minute dishes are cooked.
If you prefer to use another type of winter squash, such as Butternut or Delicata then just replace the acorn in our recipe. Please be aware that the cooking times in section 3 of the directions will vary according to the variety used.
• 4 small to medium acorn squash
• 2 medium, unpeeled apples, chopped
• ½ cup fresh cranberries
• ¼ cup brown sugar
• ¼ cup chopped pecans
• 2 tablespoons melted butter
• 2 tablespoons Grand Marnier or fresh orange juice
• Preheat oven to 375°F.
• Cut squash in half, lengthwise. Remove seeds and place squash in a baking dish, cut side down.
• Pour 1/2-inch of water into dish and bake in preheated oven for 40 minutes. (May be made a day ahead, up to this point. Cool, cover and refrigerate.)
• Mix remaining ingredients together for the filling (the filling also may be prepared ahead, covered and refrigerated). Place squash, cavity-side up, and stuff with the filling. Bake for 30 more minutes, or until squash is tender and offers no resistance if pierced with a fork.
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This recipe is by Betty’s Organics friend and customer Terri Pischoff Wuerthner, a Sonoma County food writer specializing in recipe development and testing – www.terris-kitchen.com
Apple Cranberry Acorn Squash