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Baked Stuffed Acorn Squash

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Baked Stuffed Acorn Squash

Nothing says fall like acorn squash! This recipe is a wonderful Thanksgiving side dish or simply a way to show off your garden’s bounty!


Boiling water
2 acorn squash
2 large cooking apples, peeled, cored, chopped
2 to 4 tablespoons raisins or dried cranberries
3 to 4 tablespoons butter, melted
1/2 teaspoon cinnamon
4 tablespoons brown sugar

In large baking dish or jelly roll pan, pour in around ¼-inch of boiling water. Cut squash in half lengthwise and remove seeds and pulp. Place squash halves, cut sides down, in baking dish. Bake at 375 degrees F. for 30 minutes. Combine remaining ingredients. Stuff center of each squash half with apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Stir each squash center lightly before serving. Makes 4 servings.

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