Ingredients
2 medium acorn squash1/4 cup chopped celery2 tablespoons chopped onion2 tablespoons butter1 medium tart apple, peeled and diced1/2 teaspoon salt1/2 teaspoon lemon juice1/8 teaspoon pepper1 cup fresh or frozen cranberries1/2 cup sugar2 tablespoons water
Preparation
Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes.
Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.
