103 St. Louis Post Recipes

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Berry Tasty Stuffed Squash

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Post1

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Acorn squash - (abt 1 lb ea)

Nonstick cooking spray

1 medium Onion -- peeled, quartered

2 Apples -- peeled

2 cups Cranberries - (abt 8 oz)

Salt

3/4 cup Brown sugar - (packed)

2 teaspoons Cornstarch

1/2 cup Chopped walnuts

6 tablespoons Butter - (3/4 cup) -- melted

 

Preheat oven to 350 degrees.

 

Cut squash in half from stem end to tip; cut a small slice off the

side if necessary, so that each half will sit flat (cavity-side up).

Scrape out seeds and fibers. Line a baking sheet with foil; spray foil

with nonstick cooking spray. Arrange squash cavity-side down on sheet;

bake 15 minutes.

 

Meanwhile, in work bowl of food processor fitted with steel knife

blade, chop onion coarsely by pulsing 3 or 4 times; add apples,

cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over

all; pulse to a medium chop.

 

Remove baking sheet from oven. Turn squash cavity-side up; sprinkle

generously with salt. Divide filling evenly among squash halves.

Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40

minutes longer.

 

Yield: 8 servings.

 

To make ahead: Fill and drizzle with butter, omitting walnuts; bake

as directed. Remove from oven and let cool to room temperature. Store,

covered, in refrigerator up to 2 days. To reheat, remove from

refrigerator and let stand at room temperature for 2 hours. Sprinkle

with walnut pieces, and press them gently into filling. Place in a

preheated 350 degree oven for 20 minutes or until heated through.

 

Recipe Source:

St. Louis Post-Dispatch - 11-23-1998

By Jack and Mary Billings

 

Formatted for MasterCook by Susan Wolfe - swolfe1

 

 

 

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