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Cranberry Apple Stuffed Squash

Western.Chefs's picture
Ingredients
  Butternut squash 3 Pound (2 whole, 1 1/2 pound each)
  Cooking apples 2 (Granny Smith)
  Cornstarch 1 Tablespoon
  Apple juice/Cider 1⁄4 Cup (4 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Ground pepper To Taste
  Fresh cranberries 1 Cup (16 tbs), washed
Directions

GETTING READY
1. Preheat oven to 375F.
2. Scrub squash, cut in half lengthwise and remove seeds.
3. In shallow baking pan arrange, cut side down, surround with 1/2 inch hot water and bake 30 minutes.
4. To prepare apples pare, core and coarsely chop them.

MAKING
5. In a medium saucepan, stir cornstarch into apple juice, mixing until smooth.
6. Add brown sugar, butter, dash salt, dash pepper, apple and cranberries and bring mixture to boiling, stirring constantly.
7. Reduce heat and simmer covered for 10 minutes until apple is tender and sauce is thickened.
8. Turn squash cut side up and bake 30 minutes longer until fork-tender.
9. Remove squash from oven and scoop out centers of squash, leaving 1/2 inch around edge.
10. Sprinkle inside of shells with dash each salt and pepper, chop squash and add to filling.
11. Over low heat, stir until heated through and spoon filling into cavities of squash, dividing evenly.

SERVING
12. Cut each squash in half lengthwise and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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