Recipe acorn squash stuffed with cranberries

Ingredients

• 2 medium acorn squash
• 1/4 cup chopped celery
• two tablespoons chopped onion
• two tablespoons butter
• 1 medium tart apple, peeled and diced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon pepper
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• two tablespoons water

Directions

1. Cut squash in two discard seeds. Cut a skinny slice from the foot of squash halves so that they sit flat. Place squash hollow side lower within an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. water. Cover and bake at 375 for forty-five minutes.
2. Meanwhile, in a tiny skillet, saute celery and onion in butter until tender. Add some apple, salt, fresh lemon juice and pepper. Prepare, uncovered, over medium-low heat until apple is tender, stirring from time to time. Stir within the cranberries, sugar and water. Prepare and stir until berries pop and liquid is syrupy.
3. Turn squash halves over fill with cranberry mixture. Cover and bake 10-fifteen minutes longer or until squash is tender. Yield: 4 servings.

Initially printed as Acorn Squash with Cranberry Stuffing in Country Lady November/December 2005, p27

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