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Apple and Cranberry Stuffed Acorn Squash

The Goods
  • 2 acorn squash, split, seeds removed
  • 1 teaspoon plus 1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1 cooking apple, cored and chopped
  • 1/4 cup dried cranberries
  • 1/4 cup coarsely chopped walnuts
  • 1/2 cup orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon leaf thyme
  • Salt and pepper to taste

Recipe can easily be doubled or tripled if you're serving a crowd!

Yield:
4 servings
Prep Time:
20 min
Bake Time:
55 to 75 minutes
Total Time:
1 h 35 min
Make Good is Easy

Preheat oven to 350ºF.

Split squash in half lengthwise and remove seeds.  Brush cut edges with 1 teaspoon oil  Place cut side down on rimmed baking sheet.  Bake for 40 to 60 minutes or until squash is nearly tender.  Remove from oven.

Heat 1 tablespoon oil in large skillet over medium-high heat.  Add celery and onion and cook for 2 to 3 minutes until just tender.  Add apples and cook for 2 minutes.  Add cranberries, walnuts, orange juice, cinnamon, thyme and salt and pepper.  Cook for 2 to 3 minutes on low.

Turn squash over and divide apple filling between the squash.  Return to oven and bake 15 to 20 minutes or until apple stuffing is tender.

Serve a 1/2 squash or cut each half into 2 to 3 wedges.

Enjoy!

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