Cranberry, Apple, and Orange Stuffed Acorn Squash

Yield: 4 servings


2 medium acorn squash

½ cup fresh or frozen cranberries, left whole or coarsely chopped

½ medium tart apple, coarsely chopped

½ medium orange, peeled and diced (*zest it first)

1/3 cup packed brown sugar

1 Tbsp Flying Olive Cranberry Pear or Pomegranate-Quince Balsamic Vinegar

2 Tbsp chopped walnuts or pecans

2 Tbsp Blood Orange Extra Virgin Olive Oil

½ tsp *grated orange peel

Pinch of salt (Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt is delicious in this recipe**)


Cut acorn squash in half and discard the seeds. Place squash, cut side down, in a baking pan large enough to hold the 4 halves. Fill pan with hot water to a depth of ½ inch. Bake uncovered at 350 degrees for 30 minutes.

Meanwhile, combine the cranberries, apple, orange, brown sugar, nuts, Blood Orange Extra Virgin Olive Oil. Toss well to coat.

At 30 minutes, take the squash out of the oven and set aside. Drain the water from the pan. Turn the cut side up. Sprinkle with salt. Stuff each half with cranberry mixture. Bake 25 minutes longer or until the squash is tender. Serve whole or scoop out servings.

Submitted by Barb L.

**Available at the Eastgate Store