Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Preheat oven to 350 °F. Line a cookie sheet with tin foil and spray with non-stick spray. Wash the acorn squash, cut in half and scoop out the seeds and pulp. Lay the squash cut side down on the tin-foil lined cookie sheet. Bake for 45 minutes. Meanwhile, boil the cranberries and carrots in water to which you’ve added 1/8 cup of sugar (sugar optional). Boil until the cranberries crack and are softened. Remove from heat and drain. Mix in one chopped apple, 1 tablespoon of butter or margarine and 1/4 cup of brown sugar or maple syrup and a dash of salt. Add cinnamon if desired. Stir to blend.
After the 45 minutes are up, remove the cookie sheet from the oven and turn the squash right side up. Spoon filling evenly into the squash and top with 1 – 2 teaspoons of margarine and continue to bake for another 20-25 minutes.
Serving: 1 half acorn squash per person
Notes
Substitutions
