		Back To Recipe Page		Print This Recipe

Cranberry baked stuffed squash

Submitted by: Vanessa McDonough

Acorn squash infused with cranberry tea and stuffed with seasonal flavors

Prep Time: prep time: 15 minutes
cook time: about 60 minutes
Serving Size: 4

Ingredients

1 Acorn squash
1 cup brewed cranberry tea
1 granny smith apple, peeled and diced
1 Mcintosh or Delicious apple, peeled and diced
1 cup unsweetened apple sauce
2 tbsp. honey
Cinnamon, to taste
1 tbsp maple syrup
3 tbsp. dried cranberries
3 tbsp. chopped nuts (preferabbly pecans or walnuts)
1-2 tbsp. pomegranate (optional)

Directions
Split the squash in half, remove seeds, and place open side up on a baking sheet until squash is tender (will vary with size of squash) at 350 degrees.
While squash is cooking:
1) brew cranberry tea
2) Mix apples, applesauce, honey, maple syrup, cinnamon, and 1/4c. of the brewed tea in a bowl.

When squash is tender, remove from oven.
Use a fork to pierce the flesh all over, then pour the remaining tea over the squash so that it is absorbed into the squash. Next, divide the mixture from the bowl into the 2 halves of the squash. For the topping, sprinkle the nuts, dried cranberries, and pomegranate (optional) on top of the squash halves. If you desire, sprinkle additional cinnamon and honey on top of everything. Return to the oven for about 10 minutes, or until the entire squash and stuffing are heated through. Cut each half lengthwise to make 4 servings.