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Ginger Cranberry Stuffed Winter Squash

Ginger Cranberry Stuffed Winter Squash

by April Yuds of Lotfotl Farm


1 Acorn Squash (or a few Hooligan mini-pumpkins, hollowed out like tiny Jack-o-Lanterns)

2 tablespoons of butter, melted

2 tablespoons of brown sugar

2 tablespoons of sunflower seeds

2 tablespoons of minced fresh ginger

2-4 tablespoons of dried cranberries

2 quarter-inch slices of yellow onion

salt and pepper to taste


Preheat oven to 375. Cut the squash in half, scoop out and discard the seeds. Divide each ingredient equally between the two halves in the following order: drizzle the butter inside each squash half, then sprinkle in the brown sugar, sunflower seeds, ginger, and cranberries. Top each half with a slice of onion and season with salt and pepper.  Cover the squash with aluminum foil, set on a baking sheet, and bake until the squash is tender, 45-60 minutes.