Prep 25 mins
Cook 1 hr 20 mins
- 1 lb acorn squash
- 1⁄2 small onion, finely chopped
- 1 celery rib, finely chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon allspice
- 1⁄2 apple, cored and diced
- 2 tablespoons apple juice, divided use
- 1⁄2 cup cranberries, fresh or 1⁄2 cup frozen cranberries
- 1⁄2 tablespoon raisins
- 1 tablespoon brown sugar
- 1 slice bread, torn into pieces
- 1⁄2 tablespoon nuts, coarsely chopped
- 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 350F 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 Tbs apple juice; cook just until apple is tender.
- Stir in cranberries, raisins, and 1 Tbs 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.
- Divide stuffing evenly between the halves.
- Bake for 15 minutes at 375F.
Oh, was this good. Very festive looking with quite a different twist to a dressing. Orange squash, the red cranberries, and it smelled good cooking....
I used the optional almond extract and enjoyed it. The combination of textures was quite nice.
This was a great recipe. I used dried cranberries instead of fresh and it was still really tasty. Two thumbs up!