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Cranberry Stuffed Acorn Squash

CRANBERRY STUFFED ACORN SQUASH

from a cranberry cookbook put out by the westport-grayland washington chamber of commerce. (the cranberry coast) note: everyone said this made too much filling for 1 squash, so i changed the recipe to 2 squashes, to serve 4. easy to halve for 2 servings. microwave instructions included at end of regular instructions.

Time: 120 minutes

Steps:

  • preheat oven to 350f
  • coat a baking sheet with non-stick cooking spray
  • cut squash in half
  • remove seeds and fibers
  • place cut side down on baking sheet and bake about 1 hour
  • combine cranberries , 1 / 2 cup apple juice , sugar , cloves and nutmeg
  • cook over low heat until cranberry skins pop
  • combine remaining apple juice with cornstarch , mixing well
  • gradually stir into cranberry mixture
  • heat just until thickened
  • spoon cranberry mixture into squash halves and sprinkle with chopped walnuts
  • return to oven and bake until heated through , about 20 minutes
  • to microwave: cover squash halves with plastic wrap
  • microwave on 100% power 12-18 minutes , until soft to touch
  • cook cranberry mixture on 100% power 8-12 minutes , stirring once or twice
  • fill squash halves and heat in oven as above , or microwave until heated through


cranberry stuffed acorn squash image

Number Of Ingredients: 8

Ingredients:

  1. acorn squash
  2. fresh cranberries
  3. apple juice
  4. sugar
  5. ground cloves
  6. ground nutmeg
  7. cornstarch
  8. walnuts


CRANBERRY-STUFFED ACORN SQUASH

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.


Cranberry-Stuffed Acorn Squash image

Number Of Ingredients: 9

Ingredients:

  • 4 medium acorn squash
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 medium tart apple, coarsely chopped
  • 1 medium orange, peeled and diced
  • 2/3 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange zest
  • Pinch salt


CRANBERRY STUFFED ACORN SQUASH

From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.

Recipe From food.com

Provided by Outta Here

Time 2h

Yield 4 serving(s)

Steps:

  • Preheat oven to 350°F.
  • Coat a baking sheet with non-stick cooking spray.
  • Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
  • Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
  • Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
  • Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
  • To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
  • Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
  • Fill squash halves and heat in oven as above, or microwave until heated through.


Cranberry Stuffed Acorn Squash image

Number Of Ingredients: 8

Ingredients:

  • 2 medium acorn squash
  • 3 cups fresh cranberries (or frozen)
  • 3/4 cup apple juice, divided
  • 3/4 cup sugar
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons cornstarch
  • 2 tablespoons walnuts, chopped


ACORN SQUASH WITH CRANBERRY STUFFING

If you have squash or cranberry lovers at the table, here's your new go-to recipe. It's colorful, the blend of flavors is delicious and it's a fitting addition to a Thanksgiving menu. -Dorothy Pritchett, Wills Point, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 4 servings.

Steps:

  • Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.


Acorn Squash with Cranberry Stuffing image

Number Of Ingredients: 11

Ingredients:

  • 2 medium acorn squash
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 medium tart apple, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons water


VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h45m

Yield 4 servings

Steps:

  • Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
  • Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.


Vegan Quinoa-Cranberry Stuffed Acorn Squash image

Number Of Ingredients: 13

Ingredients:

  • 2 medium acorn squash (2 to 2 1/4 pounds each)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup red quinoa, rinsed well
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dried cranberries
  • 1 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup roasted, salted and shelled pistachios, coarsely chopped


BAKED CRANBERRY ACORN SQUASH

Make and share this Baked Cranberry Acorn Squash recipe from Food.com.

Recipe From food.com

Provided by Tonkcats

Yield 8 serving(s)

Steps:

  • Cut squash in half lengthwise; remove seeds.
  • Place cut side down in 13 x 9 x 2 inch baking dish.
  • Bake in a 350 degree oven for 35 minutes.
  • Turn cut side up.
  • Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.


Baked Cranberry Acorn Squash image

Number Of Ingredients: 6

Ingredients:

  • 4 small acorn squash
  • 1 cup apple, chopped, unpared
  • 1 cup fresh cranberries, chopped
  • 1/2 teaspoon orange rind, grated
  • 1/2 cup brown sugar
  • 2 tablespoons butter, melted


ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING

Recipe From epicurious.com

Yield 2 Servings: Can be doubled

Steps:

  • Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper.
  • Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
  • Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.


Acorn Squash with Wild Mushroom Cranberry Stuffing image

Number Of Ingredients: 8

Ingredients:

  • 1 1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded
  • 1/2 cup dried cranberries or currants
  • 1/4 cup hot water
  • 4 tablespoons (1/2 stick) butter
  • 4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
  • 1/4 cup chopped onion
  • 1 teaspoon dried rubbed sage
  • 1 cup fresh whole wheat breadcrumbs


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