Stuffed Acorn Squash

Baked Acorn Squash filled with a Sweet Stuffing with Celery, Onions, Apples and Raisins.

Servings: 4

Directions

1. Place squash; cut side down, on a baking pan. Bake at 350 degrees for 30-45 minutes or until tender. Remove from oven and let cool.

2. Meanwhile, in a medium skillet, add half of the butter. Heat over medium heat, and add onions, celery and apples. Cook until tender, then add raisins and spices.

3. Fill cooked acorn squash evenly with filling, then drizzle with remaining butter. If desired, reheat squash in a 350 F oven for 15-20 minutes before serving.

   Variation: If desired, add 1/3- ½ lb. of mild pork, chicken or turkey sausage to the pan before adding the onions, celery and apples. Cook thoroughly, then add onion, celery and apples. Can also add cornbread stuffing or bread stuffing to the mixture (about ½ c.), and a few tablespoons of chicken broth to hydrate. Fill cooked squash with the sausage/vegetable or bread stuffing and heat through.

Ingredients

• 2 acorn squashes, halved and seeds removed

• ½ c. onion, minced

• ½ c. celery, minced

• 1 sweet red apple, cored and chopped

• ¼ c. raisins, dark

• 1/8 tsp. ground cinnamon

• 1/8 tsp. ground coriander

• 1/8 tsp. black pepper

• 2 Tbsp. butter, melted