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Category: Fruits, grains/veggies/Stuffing
Rating: (?) Not Yet Rated
Contributing Chef: james
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French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
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Title: Acorn Squash With Cranberry Stuffing
Ingredients:
4 Servings
1 Lb Acorn squash
1/2 Small Onion, finely chopped
1 Celery rib, finely chopped
1/4 Tsp Salt
1/8 Tsp Pepper
1/4 Tsp Allspice
1/2 Apple, cored and diced
2 Tbl Apple juice, divided use
1/2 Cup Cranberries, fresh or frozen
1/2 Tbl Raisins
1 Tbl Brown sugar
1 Slice Bread, torn into pieces
1/2 Tbl Nuts, coarsely chopped
Method of Preparation:
From: "R. Winters" <> Date: Sun, 04 Aug 1996 20:11:10 -0500 Recipe By : modified from Walking Magazine in 1989-90 by R. Winters Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender. Add salt, pepper, allspice, apple and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375F. Makes 4 side-dish servings. per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na MC-Recipe Digest V1 #183 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, . |
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