recipelink.com Chat Room Recipe Swap - 2000-11-21
From: Kelly~WA

Acorn Squash with Cranberry Stuffing

1 lb acorn squash
1/2 sm onion -- finely chopped
1 celery rib – finely chopped
1/4 t salt
1/8 t pepper
1/4 t allspice
1/2 apple -- cored and diced
2 tb apple juice -- divided use
1/2 cup cranberries -- fresh or frozen
1/2 tb raisins
1 tb brown sugar
1 slice bread -- torn into pieces
1/2 tb nuts -- coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350 F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper.

Divide stuffing evenly between the halves. Bake for 15 minutes at 375 F.

Makes 4 side-dish servings
Makes 2 main-course servings