This has been a hit at the last couple of Thanksgiving dinners!
Berry Tasty Stuffed Squash
4 acorn squash (~1 pound each) 1 medium onion, peeled and quartered 2 apples, peeled 2 cups
cranberries (~8 oz) salt to taste
3/4 cup brown sugar (packed) 2 teaspoons cornstarch
4/2 cup chopped walnuts 6 tablespoons butter, melted
Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each
half will sit flat (cavity side up). Scrape out seeds and fibers. Line a baking sheet with foil;
spray foil with PAM. Arrange squash cavity side down on sheet; bake 15 minutes. Meanwhile, in work
bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times;
add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a
medium chop. Remove baking sheet from oven. Turn squash cavity side up; sprinkle generously with
salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted
butter. Bake 40 minutes longer at 350 degrees. YIELD: 8 servings.
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