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Ingredients
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2 large acorn squash
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3 Granny Smith apples - peeled, cored, and diced
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1 cup chopped celery
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1 cup chopped onion
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1 cup dried cranberries
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2 tablespoons brown sugar
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½ teaspoon salt
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½ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅓ cup water
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2 tablespoons butter
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½ cup finely chopped walnuts (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
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Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
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Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
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Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
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Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
Cook's Note:
You can use a broth of your choice instead of water, if preferred.
Nutrition Facts (per serving)
226 | Calories |
8g | Fat |
41g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 226 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 185mg | 8% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 5g | 18% |
Total Sugars 23g | |
Protein 3g | 6% |
Vitamin C 21mg | 23% |
Calcium 76mg | 6% |
Iron 2mg | 8% |
Potassium 685mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.