Recipe by Elana's Pantry
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, <a href="http://www.elanaspantry.com/cooked-veggies/acorn-squash-with-cranberry-apple-stuffing/" target="_blank">here it is</a>.
Top Review by LilPinkieJ
This was a very simple dish that looks like it takes hard work. All of my kids tried it, which is better than I would have done at their ages. The two youngest liked it ok, the two older liked it a lot. I think it may have been a texture thing with the strings. We all thought it tasted like a mixture of a pumpkin pie and baked apple. I'm going to be making this for Thanksgiving too. Made and reviewed for Zaar Cookbook Tag - Thanks! :)
- 2 acorn squash
- boiling water
- 2 apples, peeled, cored and chopped into 1/4 inch pieces
- 1⁄2 cup dried cranberries
- 1 teaspoon cinnamon
- 2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)
Directions See How It's Made
- Cut squash in half and with a spoon, remove pulp and seeds.
- In a large pyrex baking dish place squash cut-side down.
- Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
- Place dish in oven and bake squash for 30 minutes at 350 degrees.
- In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
- Remove squash from the oven after the 30 minutes.
- Turn halves over and stuff center of each squash half with apple mixture.
- Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.