Acorn Squash

Winter is the time for - winter squash.

While I love just about all winter squashes, M. is not that fond of them. That requires dressing them up to make them more palatable to him.

I love acorn squash baked with just a little butter and brown sugar, but I also like more elaborate dressings. Several years ago, I discovered a recipe for stuffing acorn squash with pineapple, roasted walnuts, dark rum and pumpkin pie spices. That's what I use whenever I make acorn squash.

Recently, I found another recipe which I like even better. Here it is. This makes enough for 4 people, but I halve it.

Cinnamon Apple Stuffed Squash
2 acorn squash, cut in halves, seeds removed
3 Tbsp unsalted butter
3 cups diced yellow onion
2 celery stalks, diced
3 cups diced apple, cored and seeds removed (about 2 large apples)
1/2 cup dried cranberries
2 Tbsp maple syrup
1/3 cup water
1/2 tsp cinnamon
Pinch each salt and black pepper

Preheat oven to 325 degrees. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes

While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and saute for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.

After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with apple stuffing. Place back into the oven and bake another 15-20 minutes until the squash is tender. Serve warm.

Yum yum.