Stuffed Acorn Squash by
2 acorn squash
1 cup walnuts, roughly chopped
1 cup fresh cranberries
1/3 cup brown sugar
1/4 cup freshly squeezed orange juice
4 tablespoons butter
walnuts, roughly chopped
freshly squeezed orange juice
Preheat oven to 375º F.
Cut each squash in half (make halves as even as possible) and scrape out seeds.
Place squash cut side up in 1-2 baking dish(es).
In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
Divide mixture into 4 parts and stuff into hollow center of squash.
Top each half with 1 tablespoon butter.
Cover baking dish(es) loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
Remove from oven and serve immediately.