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Vegetable Recipes• Pumpkin to Yucca •SQUASH: ACORN SQUASH >>> >  Acorn Squash with Cranberry Stuffing


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Servings: Makes 4 side-dish servings


• 1 pound acorn squash
• 1/2 small onion -- finely chopped
• 1 celery rib -- finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon allspice
• 1/2 apple -- cored and diced
• 2 tablespoons apple juice -- divided use
• 1/2 cup cranberries -- fresh or frozen
• 1/2 tablespoon raisins
• 1 tablespoon brown sugar
• 1 slice bread -- torn into pieces
• 1/2 tablespoon nuts -- coarsely chopped


Halve squash and remove seeds.

Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork.

Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender.

Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender.

Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop.

Add brown sugar; stir until dissolved.

Stir in bread cubes and nuts.

If desired, a few drops of almond extract may be added.

Sprinkle baked squash with salt (optional) and pepper.

Divide stuffing evenly between the halves.

Bake for 15 minutes at 375 F.

Walla Walla Sweet Onion Marketing Committee -
from modified from Walking Magazine in 1989-90 by R. Winters


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