CRANBERRY APPLE STUFFED ACORN SQUASH
Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping - perfect for Thanksgiving or Christmas dinner.
Provided by Nora from Savory Nothings
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes.
- Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a medium saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside.
- Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.
Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 51 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 141 mg, Fiber 6 g, Sugar 23 g
CRANBERRY APPLE STUFFED ACORN SQUASH RECIPE
This sweet Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping!
Provided by Nora Rušev
Categories Farm to Table
Time 1h
Number Of Ingredients 11
Steps:
- Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes. Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside. Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.
Nutrition Facts : Calories 387 calories, Fat 11 g, Carbohydrate 64 g, Fiber 8 g, Protein 2 g, SaturatedFat 1 g, Sodium 155 mg, Sugar 32 g
SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY
Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese
Provided by Tasty
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
- Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
- Drizzle each squash half with olive oil, salt, and pepper.
- Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
- While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
- Add Garlic and Sausage, until sausage is browned on all sides.
- Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
- Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
- Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams
CRANBERRY STUFFED APPLES
Cinnamon, nutmeg and walnuts add a homey autumn flavor to these stuffed apples, but the slow cooker does most of the work for me. -Graciela Sandvigen, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 4h10m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 136 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
APPLE-STUFFED ACORN SQUASH
This is the most incredible recipe that I make every Thanksgiving.
Provided by cksmom1
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
- Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
- While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
- Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Provided by Heather Lynn Christiansen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g
ACORN SQUASH WITH CRANBERRY APPLE STUFFING
Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn't entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, here it is.
Provided by Elanas Pantry
Categories Low Protein
Time 40m
Yield 4 squash, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half and with a spoon, remove pulp and seeds.
- In a large pyrex baking dish place squash cut-side down.
- Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).
- Place dish in oven and bake squash for 30 minutes at 350 degrees.
- In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.
- Remove squash from the oven after the 30 minutes.
- Turn halves over and stuff center of each squash half with apple mixture.
- Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.
Nutrition Facts : Calories 189.1, Fat 7.2, SaturatedFat 0.7, Sodium 7.5, Carbohydrate 33.9, Fiber 5.7, Sugar 7.7, Protein 2
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
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.
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