Cranberry Apple Stuffed Acorn Squash
This cranberry apple acorn squash is the perfect side dish for your next holiday meal or potluck. Festive, colorful and packed full of nutrition, it’s sure to please even the most health conscious guest.
Servings: 8 servings
Ingredients
- 4 acorn squash halved and seeded
- 2-3 apples chopped
- 1 cup cranberries fresh
- zest of 1 orange
- 2 oranges juiced
- 4 tablespoons maole syrup or honey (optional)
- 2 teaspoons cinnamon
- *optional-1/2 cup chopped walnuts, 1/2 cup raisins, 4 T butter
Instructions
- Preheat oven to 375 F. Cut squash in half, scoop out seeds.
- In a medium sized bowl, toss the chipped apples, cranberries, orange zest and orange juice. (You may also add the raisins and/or walnuts if desired).
- Place the 4 squash halves face up in the pan. (If needed, trim the bottoms so they lay flat).
- Divide the apple/cranberry mixture evenly, filling the squash halves. Sprinkle cinnamon over top.
- Drizzle maple syrup or honey over each half, to taste (optional).
- If desired, add a pat of butter to each half (optional).
- Fill bottom of pan with water until just covered. Cover the pan lightly with tin foil.
- Bake at 375 for approximately 60 minutes, until squash is tender.Allow to cool before serving. Enjoy!