Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Cuisine: United States
Ingredients: 2 tablespoons unsalted butter; 2 cups whole cranberries; 3 tablespoons lingonberry preserves (We use Felix Wild Lingonberries in Sugar. If you can’t find this product, substitute raspberry preserves.); 3 tablespoons lingonberry preserves (We use Felix Wild Lingonberries in Sugar. If you can’t find this product, substitute raspberry preserves.); 1 tablespoon honey; Salt; ½ butternut squash (about 1 pound), peeled and cut in ¼-inch dice; 4 acorn squash

Preparation info

Serves
8

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Ingredients

4 acorn squash
Salt
½ butternut squash (about 1 pound), peeled and cut in ¼-inch dice
2

Americas
United States
Side dish
Dinner
Gluten-free
Vegetarian

Method

Preheat the oven to 350 degrees. Cut the acorn squash into halves lengthwise. With a spoon scrape out the seeds and fibers. Put halves, face up, into one or more shallow baking dishes and add ¼ inch hot water.