Apple Pecan Stuffed Squash

18 Nov

The past few weeks we’ve gotten squash in our share of the csa. The husband is not a fan of squash at all, but I figured I needed to not let them go to waste. I really liked the squash this way. Yum

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Apple Pecan Stuffed Squash
adapted from good life eats

Ingredients:
2 acorn squash (about 1 1/2 lb. each), rinsed
1/2 cup apple cider
2 teaspoons olive oil
1/2 cup chopped onion
1 Gala apple cored and chopped
1 Granny Smith apple cored and chopped
1/4 cup dried cranberries
1/8 teaspoon cinnamon
1/2 teaspoon fresh minced sage
1/2 teaspoon fresh thyme
salt, to taste
1/4 cup chopped pecans
1/4 cup maple syrup
2 teaspoons brown sugar

Directions:
Cut each squash in half; scoop out seeds. Place each half, cavity side down, in a 9- by 13-inch baking pan. Pour apple cider in the bottom of the pan, cover the pan with foil and bake in a 350° F oven until tender when pierced, about 45 minutes.
Meanwhile, heat 2 teaspoons olive oil. Add onion, apples, cranberries, cinnamon, sage and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Season to taste with salt. Stir in pecans.
Uncover squash and turn halves upright. Brush edges and inside with the remaining apple cider in the bottom of the pan; fill equally with apple mixture. Drizzle equally with maple syrup. Sprinkle edges with brown sugar and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.

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