Berry Stuffed Squash
Yield: 8 servings.
4 acorn squash, about 1 lb each
nonstick cooking spray
1 medium onion, peeled, quartered
2 apples, peeled
2 cups cranberries (8 oz)
3/4 cup packed brown sugar
2 teaspoons cornstarch
1/2 cup chopped walnuts
6 tablespoons butter (3/4 cup), melted
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.
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