ANNIE'S CRANBERRY STUFFED ACORN SQUASH

 

  • Cooking Time: 45
  • Servings: 2-4
  • Preparation Time: 30

Ingredients

  • One Acorn Squash cut in half
  • 1/2 cup of chopped Pecans
  • Three slices of your favorite bread toasted and chopped (I use sprouted grain)
  • About 1/2 cup of Dried Cranberries
  • About 4-6TBS of Unsalted Butter, melted (be generous)
  • About 1/4 to 1/2 cup of Red Onion, chopped
  • 1/4 cup of Organic Sugar
  • Scant 3/4 tsp of Turmeric Powder
  • Scant 3/4 tsp of Ginger Powder
  • About 1/4 tsp of Garlic Powder
  • Salt and Pepper to taste

Directions

  • Bake Acorn Squash in a 350' oven cut side down in a 1/2 inch of water until tender (about a half hour).
  • Meanwhile toss Toasted Bread Chunks and Melted Butter.
  • Shake in Spices, Salt and Pepper.
  • Stir in Cranberries, Red Onion, Chopped Pecans and Sugar.
  • When Squash is tender, drain, flip and stuff heaping with Cranberry mixture.
  • Bake 15 additional minutes.

Notes

I found a recipe for stuffed acorn squash on here, Bakespace. I didn't have an apple on hand so I changed the recipe a whole lot.

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