Apple-Cinnamon Stuffed Squash
Apples and spice, and everything nice... for Thanksgiving dinner! Replace butter with a non-dairy alternative to make dairy-free.
2 medium acorn squash (about 1 1/2 pounds)
3-4 tablespoons butter / margarine (or any non-dairy replacement)
3 Granny Smith apples, peeled, cored and cut into ½” chunks
¼ cup of golden raisins
3 tablespoons brown sugar
3 tablespoons orange juice
1 tablespoons grated orange peel
½ teaspoon ground cinnamon
Preheat oven to 375 degrees F.
Cut each squash in half lengthwise; discard seeds, and place cut side down in a large baking dish. Bake for 45 minutes or until tender.
While the squash is baking, heat the butter in a 10” skillet over medium heat. Add the apples, and cook for about 5-7 minutes, or until tender. Make sure to stir them occasionally. Add the remaining ingredients and cook until the sugar dissolves and the mixture is heated throughout.
To serve, spoon the apple mixture into the hollow of the baked squash. Serve immediately, while hot.
Serves 4.