cranberry stuffed acorn squash
This recipe is sure to please those squash lovers and makes a great presentation too! Other squash may be used such as,zucchini,butternut..etc.. If desired peel cut up squash in bite sized pieces and fry in skillet with the shallots and garlic...and continue with recipe -serve over rice with a side salad....
yield
4 serving(s)
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For cranberry stuffed acorn squash
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4 smacorn or other squash
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garnishrice and mixed salad leaves
- CRANBERRY STUFFING
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3shallots. finely chopped
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4 clovegarlic,crushed
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2 Tbspvegetable oil
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1red chili, deseeded and finely chopped
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1 Tbspeach-ground cumin,coriander and cinnamon
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2 tspground ginger
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1 cpork sausage,uncooked (like jimmy dean's)
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1/4 cpine nuts, or walnuts, toasted
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1/4 cfresh or defrosted cranberries
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1 smred apple, unpeeled and diced
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1 Tbspchopped fresh parsley
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to tastesalt and pepper
How To Make cranberry stuffed acorn squash
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1Preheat oven to 400^. Cut just a small piece off the top of the squash and scoop out the seeds, reserve the tops. Cut a slice off the bases of the squash so they can stand up on a baking sheet.
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2Stuffing: Gently fry the shallots and garlic in the oil in a skillet until beginning to brown. Add the chili, cumin,coriander,cinnamon, and ginger to the skillet and fry, stirring constantly for 1 minute. -
3Add the pork and nuts and fry until the meat has browned. Stir in the cranberries, apple and parsley. Season to taste. Remove from the heat and spoon the mixture into the cavity of each squash and firmly pack. replace tops of squash and bake on the middle shelf of the oven for 1 hour, or until the squash are soft and cooked through and stuffing is hot. Serve with rice and garnish with mixed salad greens.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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