Sunday, November 6, 2016

Cranberry Stuffed Acorn Squash

Serving size - 2
Ingredients :
1  med. sized acorn squash, halved and seeded
3/4 c. dry cranberries
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3/4 c. pecans, chopped
3 tsp.stick  butter diced
Olive oil
Directions:
Pre-heat  the oven to 350 degrees. Cut the  Acorn squash  in half and scoop out the seeds and cut a little off ( don`t go all the way through) the pointed ends so the squash will sit  flat when stuffed. Drizzle olive oil on a baking sheet and place the 2 squash halves open  side down. Place in the hot  oven for  30 min.
In a small bowl add the  brown sugar, cinnamon, nutmeg, pecans, and  cranberries and mix together.   When the squash are done roasting, leave the oven  turned on and remove the squash and place them  in a 8 x 8 baking  dish open side up, then fill them with the  cranberry and pecan mixture and top  with the butter dices. Place back in the hot oven for about 10 minutes, remove and serve.