Cranberry Apple Stuffed Squash

“It's fall in Wisconsin! Made this up last night after traveling to our local apple orchard and picking out a beautiful autumn cup winter squash, a 'cousin' of the butternut squash, too good not to share!”
READY IN:
1hr 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (2 -4 lb) kabocha squash (winter squash) or 1 (2 -4 lb) butternut squash (winter squash) or 1 (2 -4 lb) buttercup squash (winter squash) or 1 (2 -4 lb) autumn cup squash (winter squash)
  • 1 tablespoon butter
  • 1 medium apple, diced
  • 12 cup fresh cranberries, frozen can also be used
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped pecans, toasted
  • 12 teaspoon cinnamon

Directions

  1. Preheat oven to 350 and prepare baking dish large enough to hold your squash.
  2. Halve squash and scoop out the pulp.
  3. Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
  4. About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
  5. Remove squash from oven, flip over and fill with apple/cranberry filling.
  6. Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.

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