One of my Grandmother Gulumian’s favorite veggies to cook was acorn squash. She’d halve them, roast them, and then fill them with mixed veggies in a creamy alfredo sauce. Here’s my favorite recipe twist.
Cranberry Apple Acorn Squash
2 small acorn squash, quartered, seeds removed
Olive oil
Salt & pepper
1½ c fresh or frozen cranberries, coarsely chopped
1 cup diced apple or pear
1/4 cup brown sugar
4 T butter, melted
1 tsp grated orange peel
Place squash, cut sides up in lightly greased baking dish; brush cut edges with olive oil; season with salt & pepper. Cover with foil & bake 30 min at 350°F. Meanwhile, combine remaining ingredients. Spoon stuffing into baked squash wedges; cover with foil & bake 20 more minutes. Makes 8 slices.
KISS Tips: This is also yummy with the addition of chopped nuts. If you prefer 4 larger servings, simply halve the squash.
