This recipe was originally published in 2008.
This sweet and savory apple-squash combination makes a great side dish or a main course offering for vegetarian guests.
TIP: Fuji, Gala, Rome or Braeburn apples are good choices for this dish.Yields 4 servings
- 2 medium acorn squash
- 3 tablespoons olive oil or coconut oil, divided
- 1/2 cup minced shallots
- 2 apples,* peeled, cored and cubed, about 2 cups
- 1/2 cup dried cranberries or dried cherries
- 1/4 cup maple syrup or maple sugar
- 2 tablespoons fresh-squeezed orange juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon each salt and pepper
1Preheat the oven to 400 degrees.
2Cut acorn squash in half lengthwise and scoop out the seeds and strings.
3Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about ½ inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.
4Heat the remaining olive or coconut oil in a large skillet and sauté the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.
5Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt and pepper. Cover and cook about 5 minutes.
6Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.