Cranberry Apple Stuffed Acorn Squash

Print Save Cranberry Apple Stuffed Acorn Squash Recipe Embed Ingredients 2 Acorn Squashes, halved and seeded, do not peel 1/2 cup Apple Juice 3 tablespoons Brown Sugar, packed 4 tablespoons Dried Cranberries 1/2 teaspoon Cinnamon pinch of Nutmeg 1/4 teaspoon Salt 1 teaspoon Cornstarch, mixed with 1 tablespoon cold water or apple juice to make a slurry 2 tablespoons Butter 2 Apples, peeled, cored and chopped 3 tablespoons Chopped Pecans Directions Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside. Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through. Recommended Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Misen Chef's Knife via Food Fanatic http://ift.tt/2qInOPD Food Fanatic