Recipe: Acorn Squash With Cranberry Stuffing [edit]

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Foodista Blog: “Winter Squash is Delicious, Healthy, and in Season”

November 06, 2009

Though overshadowed by their pumpkin cousins, squash have an appeal all their own. Their mottled orange and green skins, excessively bumpy or smooth, and many different sizes and shapes draw ...

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Tags: Berry, Fruit, Soft, Stuffing, Vegan, Vegetable

Yield: 4 servings

[edit] Ingredients

1	pound Acorn squash
½	small Onion finely chopped
1	celery chopped
	Chopped
¼	teaspoon Salt
⅛	teaspoon Pepper
¼	teaspoon Allspice
½	Apple diced
2	tablespoons Apple juice divided
½	cup cranberries fresh or frozen
½	tablespoon Raisins
1	tablespoon Brown sugar
1	slc bread torn into pieces
½	tablespoon nuts coarsely chopped

[edit] Preparation

Step 1	Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350 F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple= and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper.
Step 2	Divide stuffing evenly between the halves. Bake for 15 minutes at 375F.
Step 3	Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat
Step 4	Makes 2 main-course servings. per serving: 212 Kcal 2.2g fat (0.4g
Step 5	Winters