Recipe
Side Dish
Acorn Squash with Cranberry Stuffing
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium acorn squash | ||
| ¼ c. chopped celery | ||
| 2 tbsp. chopped onion | ||
| 2 tbsp. butter | ||
| 1 medium tart apple, peeled and diced | ||
| ½ tsp. lemon juice | ||
| ⅛ tsp. pepper | ||
| ½ tsp. salt | ||
| 1 c. fresh or frozen cranberries | ||
| ½ c. sugar | ||
| 2 tbsp. water |
Directions
- Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-by-9-inch baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes.
- Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
- Turn squash halves over; fill with cranberry mixture. Cover and bake 10 to 15 minutes longer or until squash is tender.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 300mg
- Total Carbohydrates: 57g
- Protein: 2g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 50%
0%
Iron 10%
0%
Calcium 8%