Thanks to Anne Caruso for our recipes!
Stuffed Acorn Squash
2 acorn squash
1 medium onion
1 honey crisp apple (or other variety that will not turn mushy when cooked)
1 cup walnuts
½ cup dried cranberries
½ teaspoon dried sage
¼ teaspoon black pepper
1 teaspoon salt
Maple syrup for drizzling
Preheat oven to 400 degrees. Wash the acorn squash, cut them in half around the equator, and scrape out the seeds and threads. Brush the cut edges with olive oil and place the squash on a baking sheet, cut ends down and bake for 40 minutes.
While the squash is baking, prepare the filling. Peel and dice the onion. Peel and thinly slice the apple. Heat olive oil in a skillet until it ripples. Add the onions and apple and sauté under medium heat for about 25 minutes, stirring occasionally until the onion is soft and transparent. Toast the walnuts in a dry, hot skillet for about 2 minutes turning them often so they don’t burn. Let the walnuts cool, then chop them coarsely and add them to the sautéed onion and apple. Also add the dried cranberries. Add the sage, salt and pepper and toss everything together so it’s well mixed.
When the squash is done (check by poking the side with a wooden spoon and it is soft). Carefully remove the squash from the baking sheet and place each half on a plate with the cavity facing up. Spoon the filling into the cavity and drizzle with maple syrup. Serve this with soup, a great bread and salad!!