- 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!
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.
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