Best 2 Cranberry Apple Stuffed Squash Recipes
Are you seeking a delightful and nutritious dish that combines the flavors of fall? Look no further than cranberry apple stuffed squash. This autumnal recipe brings together the vibrant sweetness of cranberries, the crisp tartness of apples, and the hearty warmth of squash. It's a perfect balance of flavors and textures that will tantalize your taste buds. The presentation of this dish is simply stunning, making it a centerpiece of any gathering. Whether you're hosting a cozy dinner party or preparing a meal for your family, this recipe is sure to impress. So, let's embark on a culinary journey and discover the secrets of creating a memorable cranberry apple stuffed squash dish.
Let's cook with our recipes!
ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE
Sweet (thanks to cranberry) and savory, use it as a main dish or a side.
Provided by Heather Lynn Christiansen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
- Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
- Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g
CRANBERRY APPLE STUFFED SQUASH
It's fall in Wisconsin! Made this up last night after traveling to our local apple orchard and picking out a beautiful autumn cup winter squash, a 'cousin' of the butternut squash, too good not to share!
Provided by Brooke the Cook in
Categories Apple
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and prepare baking dish large enough to hold your squash.
- Halve squash and scoop out the pulp.
- Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
- About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
- Remove squash from oven, flip over and fill with apple/cranberry filling.
- Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.
Nutrition Facts : Calories 403.5, Fat 16.7, SaturatedFat 4.8, Cholesterol 15.3, Sodium 65.8, Carbohydrate 67.3, Fiber 11.2, Sugar 32, Protein 6
Tips:
- For a sweeter filling, use a combination of tart and sweet apples, such as Granny Smith and Honeycrisp.
- If you don't have time to make the cranberry sauce from scratch, you can use store-bought cranberry sauce.
- To make the squash easier to stuff, cut it in half lengthwise and scoop out the seeds and pulp before baking.
- If you're short on time, you can cook the squash in the microwave instead of the oven.
- Serve the stuffed squash with a dollop of sour cream or Greek yogurt for a creamy and tangy flavor.
Conclusion:
Cranberry apple stuffed squash is a delicious and festive dish that's perfect for a holiday meal. It's also a great way to use up leftover cranberry sauce. With its sweet and tart filling and creamy topping, this dish is sure to be a hit with your family and friends.
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