Preheat oven to 350 degrees. Pour cranberry juice into a 13x9-inch baking pan. Arrange squash halves, cut-sides down, in cranberry juice. Bake, uncovered, for 30 minutes.
Apple-Cranberry-Stuffed Acorn Squash
Anytime you can serve dinner in something edible, we're a fan—especially when it's a sweet roasted acorn squash.
Servings and Ingredients
|2 c. Hy-Vee cranberry juice, heated|
|2 acorn squash, halved and seeded|
|2 c. Granny Smith apples, chopped|
|½ c. Hy-Vee brown sugar, packed|
|½ c. Hy-Vee dried cranberries|
|½ c. Hy-Vee sliced almonds|
|6 tbsp. Hy-Vee unsalted butter, melted, divided|
|¼ tsp. Hy-Vee ground cinnamon|
|⅛ tsp. Hy-Vee ground nutmeg|
Things To Grab
- 13x9-inch baking pan
- Medium bowl
- Silicone pastry brush
- In a medium bowl, combine apples, brown sugar, cranberries, almonds and 4 tablespoons melted butter. Sprinkle with cinnamon and nutmeg.
- Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
- Fill cavities with apple mixture. Return squash to oven and bake, uncovered, 60 minutes more or until squash halves are tender.
580 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 45mg
- Sodium: 30mg
- Total Carbohydrates: 90g
- Protein: 5g
Vitamin A 30%
Vitamin C 60%
Hy-Vee Seasons Fall 2014.