Berry Tasty Stuffed Squash

Recipe Ingredients

4		Acorn squash - (abt 1 lb ea)
		Nonstick cooking spray
1		Onion - peeled, quartered (medium)
2		Apples - peeled
2 cups	186g / 6.6oz	Cranberries - (abt 8 oz)
		Salt
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
2 teaspoons	10ml	Cornstarch
1/2 cup	73g / 2.6oz	Chopped walnuts
6 tablespoons	90ml	Butter - (3/4 cup) - melted

Recipe Instructions

Preheat oven to 350 degrees.

Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes.

Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop.

Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer.

Yield: 8 servings.

To make ahead: Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through.

Source:
St. Louis Post-Dispatch - 11-23-1998 - By Jack and Mary Billings

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