With Thanksgiving quickly approaching I love this easy side dish that combines three Thanksgiving favorites in one. Life is easier with less work! To make it even easier, it can be done ahead and simply reheated. Just roast the squash and make the filling. Refrigerate separately. About 15 to 20 minutes ahead, heat the squash at 350 degrees. Heat the filling. Fill as called for and serve. It is not necessary these be piping hot. Warm is fine.
Try to find small squash, about 1 pound each, for individual servings. If that is not possible, use larger ones and quarter them after filling.
3 acorn squash
1 tablespoon butter or margarine
1 1/2 cups Granny Smith apples, cut into 1/2 inch dice
1 (15 ounce) can whole-berry cranberry sauce
Preheat oven to 350 degree. Line a rimmed baking sheet with foil and spray the foil.
Cut the squash in half lengthwise. Remove the seeds and strings. Place cut side down on the foil. Roast for 25 to 40 minutes depending upon the size of the squash. It should be tender when done.
In the meantime, melt the butter in a saucepan and add the apples. Saute until somewhat softened. Add the cranberry sauce and heat about 5 minutes more. Spoon the filling into the squash cavities. Serve.
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