Free Recipe Berry Tasty Stuffed Squash
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Berry Tasty Stuffed Squash Recipe
4 Acorn squash; (abt 1 lb ea)
Nonstick cooking spray
1 md Onion; peeled, quartered
2 Apples; peeled
2 c Cranberries -; (abt 8 oz)
Salt
3/4 c Brown sugar -; (packed)
2 ts Cornstarch
1/2 c Chopped walnuts
6 tb Butter – (3/4 cup); melted
Berry Tasty Stuffed Squash Preparation
Preheat oven to 350 degrees. 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. Line a baking sheet with foil; spray foil with nonstick cooking spray. 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. Yield: 8 servings. 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. Recipe Source: St. Louis Post-Dispatch – 11-23-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe – swolfe1@prodigy.net Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by alan@atoc.demon.co.uk on Jul 15, 1999
Cooking Temperature:
Recipe Serves: 8
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