Once you learn how to break down winter squash, there are so many possibilities for what to do with them. You can use them to make a creamy pasta sauce, bake them in a gratin, add them to chili, and even roast the seeds for a snack! This cozy recipe uses acorn squash, which is mild, sweet and nutty, and stuffs the squash with seasonal ingredients. Cranberry apple stuffed winter squash makes a great vegetarian main dish for a holiday meal!
Cranberry Apple Stuffed Winter Squash
|Prep Time||Cook Time||Total Time|
|15 min||65 min||80 min|
- 3 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 cups packaged bread cubes, or 1/2 loaf stale white bread, cut into 1/2-inch pieces
- 1 apple, such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch pieces
- 1/4 cup raisins
- 1/4 cup chopped walnuts or pecans
- 1 tablespoon brown sugar, or sugar
- 1 teaspoon ground cinnamon, or pumpkin pie spice
- Preheat oven to 375°F and line a rimmed baking sheet with aluminum foil and grease with oil. Place squash, cut-side-down on prepared baking sheet. Bake until squash is fork-tender, about 35-40 minutes. Set aside.
- In a medium bowl, toss bread cubes, apple, raisins, walnuts, brown sugar and cinnamon together until combined. Stuff cavity of squash with bread mixture. Bake squash, cut-side-up on baking sheet until filling is light golden-brown, about 20-25 minutes. Serve warm and enjoy.
Thanks to GIANT Food Stores, which has partnered with PA Eats to help create recipes for our Nourish PA and Nourish PA for Kids series.
- Recipe and photo: Dish Works