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Acorn Squash with Cranberry Stuffing

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  • 1 lb Acorn squash
  • 1/2 sm Onion; finely chopped
  • 1 Celery rib; finely chopped
  • 1/4 ts Salt
  • 1/8 ts Pepper
  • 1/4 ts Allspice
  • 1/2 Apple; cored and diced
  • 2 tb Apple juice; divided use
  • 1/2 c Cranberries; fresh or frozen
  • 1/2 tb Raisins
  • 1 tb Brown sugar
  • 1 sl Bread; torn into pieces
  • 1/2 tb Nuts; coarsely chopped


From: "R. Winters" <>
Date: Sun, 04 Aug 1996 20:11:10 -0500
Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
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 Tablespoon apple juice; cook just until apple is tender.
Stir in cranberries, raisins, and 1 Tablespoon 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.
Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na
MC-Recipe Digest V1 #183
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,