Acorn Squash With Cranberry Apple Stuffing
"Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take.
I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, <a href="http://www.elanaspantry.com/cooked-veggies/acorn-squash-with-cranberry-apple-stuffing/" target="_blank">here it is</a>."
photo by Elanas Pantry
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4 squash
- Serves:
- 4
ingredients
- 2 acorn squash
- boiling water
- 2 apples, peeled, cored and chopped into 1/4 inch pieces
- 1⁄2 cup dried cranberries
- 1 teaspoon cinnamon
- 2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)
directions
- Cut squash in half and with a spoon, remove pulp and seeds.
- In a large pyrex baking dish place squash cut-side down.
- Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
- Place dish in oven and bake squash for 30 minutes at 350 degrees.
- In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
- Remove squash from the oven after the 30 minutes.
- Turn halves over and stuff center of each squash half with apple mixture.
- Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.
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Reviews
-
This was a very simple dish that looks like it takes hard work. All of my kids tried it, which is better than I would have done at their ages. The two youngest liked it ok, the two older liked it a lot. I think it may have been a texture thing with the strings. We all thought it tasted like a mixture of a pumpkin pie and baked apple. I'm going to be making this for Thanksgiving too. Made and reviewed for Zaar Cookbook Tag - Thanks! :) -
This is a simple and delicious way to eat Acorn Squash. I used apple juice instead of water in the baking dish. These were part of Christmas dinner and everyone enjoyed them. -
made these for thanksgiving this year with just the addition of chopped walnuts. well received, nice flavor!
Tweaks
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This is a simple and delicious way to eat Acorn Squash. I used apple juice instead of water in the baking dish. These were part of Christmas dinner and everyone enjoyed them.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
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