Apple and Cranberry Stuffed Acorn Squash
Serving Size / Yield
- 1 acorn squash, halved and seeded
- 1 C. fresh cranberries
- 1 C. + 1 Tbs. apple juice, divided
- 1/4 C. firmly packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. cornstarch
- 1 C. apples, peeled and cubed
- 1/2 C pecans, chopped
Put the acorn squash in a crockpot cut side down and fill the crockpot with 1/4 in. water. Cook on high for 2 to 3 hours.
Meanwhile, in a small saucepan, add the cranberries, 1/4 C. apple juice, brown sugar, cinnamon, and nutmeg. Cover and simmer on low until the skins on the cranberries pop. In a small bowl, mix the cornstarch and 1 Tbs. apple juice with a fork until smooth. Once the cranberries have popped, add the cornstarch mixture and simmer for 2 minutes, or until it thickens slightly. Remove from heat. In a medium bowl, combine the apples and pecans. Pour the cranberry mixture over the apples. Stir to combine.
Remove the squash from the crockpot and drain the water. Add the squash back to the crockpot, cut side up, and fill the squash with apple cranberry mixture. Cook for an additional 2 to 3 hours. Serve hot.