2 WHOLE ACORN SQUASH, HALVED AND SEEDED
WATER
SALT
2 T. BUTTER
1 SMALL ONION, DICED
1 CUP DICED APPLE (Pippins, Granny Smith, Gala)
1 CUP FRESH CRANBERRIES
1 CUP FRESH BREADCRUMBS
2 T. HALF AND HALF
1 TSP. DRIED THYME OR I TBS. FRESH THYME
PINCH OF SALT AND PEPPER
Cut the ends off squash so they can stand upright. Turn hollow
side down onto baking pan and fill halfway with water and I Tbs.
salt. Cover with foil and bake for 20 minutes in 375 degree oven.
Remove from oven and place on work surface. Stuff each with 1/4
of the fillmg. Return to baking pan, water removed, and bake for
10 minutes, uncovered. Serves 4.
Filling:
In a medium saucepan, heat butter. Add onions, apples and
cranberries and cook for 5 minutes or until soft. Add
breadcrumbs, half and half, thyme, salt and pepper. Taste for
seasoning. Stir well and cook another minute. Remove from heat.
Stuff acorn squash with filling. Makes about 2 cups filling.
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