This cranberry apple stuffed acorn squash is a perfect side dish or vegetarian meal. It is stuffed with sautéed apples, fresh cranberries, toasted walnut pieces and is flavored with cinnamon, nutmeg, a touch of pure maple syrup and a drop of raw organic honey and baked. The sweetness of the acorn squash with the tartness of the fresh cranberries makes for a delicious dish.
1 acorn squash, halved and seeded
2 apples, peeled, cored and diced
½ cup fresh cranberries
½ cup walnuts, toasted and chopped
1 tablespoon organic raw honey (skip for vegan)
1 tablespoon pure maple syrup
1 tablespoon cinnamon
¼ teaspoon nutmeg
1 tablespoon coconut oil, divided
½ teaspoon salt
Preheat oven to 400 F.
Rub the cut sides of the squash with ½ of the coconut oil and place the squash on a large baking sheet cut side down, bake for 30 to 35 minutes.
Melt the other half of the coconut oil in a large skillet over medium-high heat. Add the apples, walnuts, cranberries, cinnamon, nutmeg and salt. Cook for 5 to 7 minutes, or until apples are tender.
Add the honey and maple syrup to the mixture and mix well. Stuff the squash with the apple mixture.
Put the stuffed squash on the baking tray stuffed side up and bake for 15 minutes.