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Ginger Cranberry Stuffed Winter Squash

Ginger Cranberry Stuffed Winter Squash

by April Yuds of Lotfotl Farm

Ingredients:

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

Process:

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.