Cranberry Baked Stuffed Squash
Acorn squash infused with cranberry tea and stuffed with seasonal flavors.45 m 2
- 1 acorn squash
- 1 c. hot water
- 2 tsp. loose cranberry tea
- 1 Granny Smith apple, peeled and diced
- 1 McIntosh or red delicious apple, peeled and diced
- 1 c. unsweetened apple sauce
- 2 tbsp. honey
- cinnamon to taste
- 1 tbsp. maple syrup
- 3 tbsp. dried cranberries
- 3 tbsp. chopped nuts (pecans or walnuts)
- 1-2 tbsp. pomegranate (optional)
Split the squash in half, remove seeds, and place open side up on a baking sheet. Bake at 350°F until squash is tender.
While squash is cooking, brew the tea. Add tea leaves to hot water and steep 5 min. Strain.
Mix diced apples, applesauce, honey, maple syrup, cinnamon, and 1/4 c. 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 3/4 c. tea over the squash so that it is absorbed into the squash. Next, divide the apple mixture into the 2 halves of the squash. For the topping, sprinkle nuts, dried cranberries, and pomegranate (optional) on top of the squash halves. If desired, sprinkle additional cinnamon and honey on top of everything. Return to the oven for about 10 min., or until the entire squash and stuffing are heated through. Cut each half lengthwise to make 4 servings.