ACORN SQUASH WITH CRANBERRY STUFFING
If you have squash or cranberry lovers at the table, here's your new go-to recipe. It's colorful, the blend of flavors is delicious and it's a fitting addition to a Thanksgiving menu. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.
Nutrition Facts : Calories 270 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 5g fiber), Protein 2g protein.
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HM Khairul
[email protected]I can't wait to try this recipe.
Amukelani Nkuna
[email protected]This dish is a great way to use up leftover squash.
Lahore Karachi
[email protected]I'm so glad I found this recipe. It's a new family favorite.
LinkyLove
[email protected]This is a great recipe for a special occasion dinner. It's elegant and delicious.
Megan Govier
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Mary Shiro
[email protected]This dish is so easy to make and it's always a hit with my guests.
Audrey Smith
[email protected]I've been making this recipe for years and it's always a favorite. It's the perfect fall dish.
bobene ellis
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the sweet squash and tangy cranberries.
GIDEON GUGGISBERG
[email protected]I made a few substitutions to this recipe and it still turned out great. I used butternut squash instead of acorn squash and added some chopped walnuts to the stuffing.
Jacolbyon Carroll
[email protected]This recipe is a little time-consuming, but it's worth the effort. The finished dish is so delicious.
Hussnain Maher
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing.
Annettia Barham
[email protected]This is a delicious and healthy dish. I love that it's packed with vegetables.
Hood Lum
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it.
Barsisa Hirko
[email protected]This is a great recipe for a vegetarian Thanksgiving main course.
Sukanya Mohammed
[email protected]I'm not a big fan of squash, but I loved this recipe. The stuffing really made the dish.
Seoyeon Kim
[email protected]This dish is a great way to use up leftover cranberries. I always have a few bags in my freezer after Thanksgiving.
Fiseha Endalkchew
[email protected]I love how easy this recipe is to make. I can throw it together in no time and it always turns out great.
Nasula Haneef
[email protected]This is a great fall recipe. The squash is roasted to perfection and the stuffing is packed with flavor.
Siam Sheikh Fan Club
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of sweet squash and tangy cranberries is delicious.
Dayel Ray
[email protected]This recipe was a hit! The acorn squash was perfectly roasted and the cranberry stuffing was flavorful and moist. I will definitely be making this again.