Recipe: Berry Tasty Stuffed Squash (apples, cranberries, walnuts) (food processor)

Berry Tasty Stuffed Squash (apples, cranberries, walnuts) (food processor)

4 acorn squash (about 1 lb each)
1 medium onion, peeled, quartered
2 apples, peeled
2 cups (about 8 oz) cranberries
salt
3/4 cup brown sugar, packed
2 teaspoons cornstarch
1/2 cup chopped walnuts
6 tablespoons (3/4 cup) butter, melted

Preheat oven to 350 degrees. Line a baking sheet with foil; spray foil with nonstick cooking spray.

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. 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.

To make ahead:
Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through.

Servings: 8
Source: St. Louis Post-Dispatch by Jack and Mary Billings