Cranberry Stuffed Acorn Squash

This is a nice twist, a different way to prepare Acorn Squash.  It's very pretty and goes great with a Thanksgiving meal.

Cranberry Stuffed Acorn Squash

1 Acorn Squash
2 Tsp Butter, divided
Stuffing
2 Tbs Butter
1 Apple Peeled and Diced
1 Cup Fresh or Frozen Cranberries
1/2 Cup Sugar
2 Tbs Water


Cut squash in half and remove seeds.  Slice the pointy end off the bottom of the squash so it will sit upright.   Place 1 Tbs of butter in each acorn half and season with salt & pepper to taste.  Cover each acorn half with tinfoil, place on baking sheet and bake at 375F for 45 minutes.

Saute apples in butter until tender.  Add Cranberries, Sugar and Water.  Cook until the Cranberries pop and the liquid is thick.

After 45 minutes remove squash from oven, uncover and fill each half with the Cranberry Stuffing.  Return to oven for an additional 10-15 minutes, until squash is tender.  Scoop stuffing and squash away from skin and serve....or serve in the shell.
Makes 2 servings

clean squash and slice off pointy part

Set on baking sheet

Add Butter

Wrap in Tinfoil

Saute Apples

Add the rest of ingredients and cook till berries pop and syrup thickens

Spoon stuffing into Acorn halves