How To make Acorn Squash with Cranberry Filling
Ingredients
4
small
acorn squash
1
salt
8
tablespoons
butter, or margarine
8
tablespoons
honey
16
ounces
whole-berry cranberry sauce
Directions:
1. Wash and dry squash.
2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
3. Let stand 5 minutes.
4. Cut in half and remove seeds.
5. Place cut-side-up in a shallow, heat resistant, non-metallic baking dish.
6. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.
7. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
9. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
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INGREDIENTS:
2 small Acorn Squash, cut in half horizontally
6 tablespoons Unsalted Butter, divided
2 tablespoons Light Brown Sugar
1 small Granny Smith Apple
1 small Honeycrisp Apple
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Allspice
2 pinch Sea salt, plus more to taste
1/4 cup chopped Walnuts
1/4 cup chopped Pistachios, plus more for garnish
1/4 cup chopped Dried Cranberries
1 teaspoon Vanilla
1/2 teaspoon Poppy Seeds
Honey {for drizzling}
DIRECTIONS:
For the squash:
Preheat your oven to 350 degrees. In a large glass baking dish add 4
tablespoons of butter. To melt the butter, just pop into the oven while it preheats.
Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat.
Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the “bottom” facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40-50 minutes or until knife pierces easily.
For the stuffing:
Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. Sauté for 8-10 minutes until soft, but still firm and textured. Measure and add in the cinnamon, nutmeg, allspice and a couple pinches of sea salt.
Remove stuffing mixture to a medium-sized bowl and add in the chopped walnuts, pistachios and cranberries. Measure and add in the vanilla extract and poppy seeds, toss together until well combined.
To serve:
Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash.
Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.
Adapted from:
Turkey Cranberry Stuffed Acorn Squash Recipe for a Delight
full recipe
Harvest Elegance: Turkey Cranberry Stuffed Acorn Squash for a Seasonal Delight
Description: Embrace the flavors of the season with our Turkey Cranberry Stuffed Acorn Squash Recipe a gourmet dish featuring savory turkey and herb stuffing, complemented by the sweet-tartness of cranberries. Elevate your autumn table with this delicious and visually stunning recipe.
Savor the essence of autumn with our Turkey Cranberry Stuffed Acorn Squash Recipe a culinary masterpiece that combines the earthy sweetness of acorn squash with a savory turkey and herb stuffing, enhanced by the delightful burst of cranberries. This recipe not only delights the taste buds but also presents a visually stunning dish perfect for elevating your seasonal table. Join us in creating this gourmet, yet easy-to-make, stuffed acorn squash that captures the warmth and flavors of fall.
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GF Vegan Cranberry Pistachio Stuffed Acorn Squash
This recipe is packed with protein, nutrients and fiber and a whole lot of flavor. Makes for a lovely presentation too ???? make sure to follow for more recipes
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Easy Cranberry Sauce for Acorn Squash Recipe
Ingredients:
2 acorn squash, halved and seeded
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
1 (12 ounce) package cranberries
1/2 cup port win
Directions:
Preheat oven to 400 degrees F (200 degrees C).
On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.
Nutrition
Calories: 329 kcal 16%
Fat: 0.4 g 1%
Carbs: 79.9g;26%
Protein: 2.4 g 5%
Cholesterol: 0 mg 0%
Sodium: 16 mg 1%
Based on a 2,000 calorie diet