Thursday, August 18, 2011

Apple Cranberry Stuffed Squash

This stuffing is slightly sweet and bursting with fall flavors. It would be a wonderful dish for the holidays or whenever you're craving something warm and hearty. I like to put this stuffing in squash but you can use other veggies such as red pepper or portabella mushrooms and it's equally delicious.


2 Delicatula, Acorn or other squash of choice
1/2 cup raw sunflower seeds
1/2 cup raw pecans
2 stalks celery, chopped
1 cup dried apples
1/3 cup dried cranberries sweetened with juice
1 small yellow onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sage powder
Sea salt and pepper to taste


Cut squash in half and scoop out seeds. Place in a baking pan cut side down. Fill pan with enough water to cover the bottom. Bake squash for 20 minutes or until soft. Remove from oven and drain any remaining water. Turn squash cut side up onto pan and let cool.
Meanwhile, place all other ingredients into a food processor and pulse several times until finely ground. You may need to scrape down the sides a couple of times during this process. Place stuffing into squash. Place in oven at lowest temperature for several minutes to warm slightly.

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