Thursday, January 31, 2019

Crockpot Apple and Cranberry Stuffed Acorn Squash

I’m going to try something new. I’ve never had acorn squash before. I think the best way to try it is to make a sweet dish, like sweet potatoes. 

This dish is stuffed full of apples, cranberries, and toasted pecans and sweetened with brown sugar and apple juice. Prepare it up to 2 days ahead of time for simple, beautifully presented side dish! Serves 2 Total Time: 6 hours 15 minutes 


1 acorn squash, halved and seeded
1 cup fresh cranberries
1 cup  + 1 Tablespoon apple juice, divided
1/4 cup  firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon  cornstarch
1 cup apples, peeled and cubed
1/2 cup pecans, chopped


Put the acorn squash in a crockpot cut side down and fill the crockpot with 1/4” water. Cook on high for 2 to 3 hours. 
Meanwhile, in a small saucepan, add the cranberries, 1 cup apple juice, brown sugar, cinnamon, and nutmeg. Cover and simmer on low until the skins on the cranberries pop. In a small bowl, mix the cornstarch and 1 tablespoon apple juice with a fork until smooth. Once the cranberries have popped, add the cornstarch mixture and simmer for 2 minutes, or until it thickens slightly. Remove from heat. In a medium bowl, combine the apples and pecans. Pour the cranberry mixture over the apples. Stir to combine. 
Remove the squash from the crockpot and drain the water. Add the squash back to the crockpot, cut side up, and fill the squash with apple cranberry mixture. Cook for an additional 2 to 3 hours. Serve hot.

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