Acorn Squash with Cranberry Apple Stuffing
Roasted acorn squash filled with sweet apples, tart cranberries, and warm cinnamon!
Servings: 4
Ingredients
- 2 acorn squash
- 1 1/2 c. apple juice room temp. or boiling water
- 2 apples peeled, cored and chopped into 1/4-inch pieces
- 1/2 c. dried cranberries
- 1 tsp. ground cinnamon
- 2 T. grapeseed oil or coconut oil
Instructions
- Preheat oven to 350 degrees.
- Cut the squash in half lengthwise. Using a spoon, remove the pulp and seeds.
- Place squash cut-side down into a 9x13-inch baking dish. Pour apple juice or boiling water into the baking dish, and carefully place the dish in the oven; bake for 30 minutes.
- In a large bowl, combine apples, cranberries, cinnamon, and oil to make the stuffing.
- Remove the squash from the oven after 30 minutes. Turn the halves over and stuff the center of each squash with apple mixture.
- Return to oven and bake for another 30-35 minutes (or longer) until squash and apples are tender.