This Week's Recipe: Apple-Cranberry-Stuffed Acorn Squash

Apple-Cranberry-Stuffed Acorn Squash

Ingredients:

2 C. Cranberry Juice, heated

2 Acorn Squash, halved and seeded

2 C. chopped Granny Smith apples

½ C. packed brown sugar

½ C. dried cranberries

½ C. sliced almonds

6 tbsp. butter, melted, divided

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

1. Preheat oven to 350 degrees.
2. Pour cranberry juice into a 13-by-9-inch baking pan. Arrange squash halves, cut-sides down, in cranberry juice. Bake, uncovered, for 30 minutes.
3. In a medium bowl, combine apples, brown sugar, cranberries, almonds and 4 tablespoons melted butter. Sprinkle with cinnamon and nutmeg.Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
4. Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
5. Fill cavities with apple mixture. Return squash to oven and bake, uncovered, 60 minutes more or until squash halves are tender.