Acorn Squash With Cranberry Stuffing Recipe

Ingredients for Acorn Squash With Cranberry Stuffing

• 2 medium acorn squash (about 2 lbs total)
• 1/2 medium yellow onion, chopped
• Celery Rib
• Salt and freshly ground black pepper to taste
• Pepper
• 1/4 teaspoon ground allspice
• 1 medium apple (such as Honeycrisp or Fuji), peeled, cored, and diced
• 2 tablespoons apple juice
• 1 cup fresh or dried cranberries
• 1/2 cup raisins
• 2 tablespoons packed light brown sugar
• Bread
• 1/2 cup pecans or walnuts, chopped

How to Make Acorn Squash With Cranberry Stuffing

1. Preheat oven to 350°F (175°C). Halve the acorn squash lengthwise and scoop out the seeds and stringy pulp.
2. Lightly coat the cut sides of the squash with cooking spray.
3. Place the squash halves cut-side down on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
4. While the squash is baking, prepare the stuffing: Heat a large non-stick skillet over medium heat. Add cooking spray.
5. Add the chopped onion and celery to the skillet and sauté until softened, about 5-7 minutes.
6. Stir in the salt, pepper, allspice, diced apple, and 1 tablespoon of apple juice. Cook until the apple is tender, about 3-5 minutes.
7. Add the cranberries, raisins, and remaining 1 tablespoon of apple juice. Cook until the cranberries begin to pop, about 3-5 minutes.
8. Stir in the brown sugar and cook until dissolved.
9. Gently stir in the bread cubes, nuts, and a few drops of almond extract (if using).
10. Increase oven temperature to 375°F (190°C).
11. Once the squash is tender, sprinkle the flesh lightly with salt and pepper.
12. Divide the cranberry stuffing evenly among the squash halves.
13. Bake for 15 minutes, or until the stuffing is heated through and lightly browned.