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home > recipes > dessert > berry tasty stuffed squash
from UK Berry Tasty Stuffed Squash This is 1 of 103 recipes in a new archive at The UK Recipe Archive from the USA newspaper, St. Louis Post. All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ If you have any trouble accessing the site use the alternative URL - http://www.7thgate.com/~recipes/ * Exported from MasterCook * Berry Tasty Stuffed Squash Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Post1 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Acorn squash - (abt 1 lb ea) Nonstick cooking spray 1 medium Onion -- peeled, quartered 2 Apples -- peeled 2 cups Cranberries - (abt 8 oz) Salt 3/4 cup Brown sugar - (packed) 2 teaspoons Cornstarch 1/2 cup Chopped walnuts 6 tablespoons Butter - (3/4 cup) -- melted Preheat oven to 350 degrees. Cut squash in half from stem end to tip; cut a small slice off the side if necessary, so that each half will sit flat (cavity-side up). Scrape out seeds and fibers. Line a baking sheet with foil; spray foil with nonstick cooking spray. Arrange squash cavity-side down on sheet; bake 15 minutes. Meanwhile, in work bowl of food processor fitted with steel knife blade, chop onion coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop. Remove baking sheet from oven. Turn squash cavity-side up; sprinkle generously with salt. Divide filling evenly among squash halves. Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40 minutes longer. Yield: 8 servings. To make ahead: Fill and drizzle with butter, omitting walnuts; bake as directed. Remove from oven and let cool to room temperature. Store, covered, in refrigerator up to 2 days. To reheat, remove from refrigerator and let stand at room temperature for 2 hours. Sprinkle with walnut pieces, and press them gently into filling. Place in a preheated 350 degree oven for 20 minutes or until heated through. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Berry Tasty Stuffed Squash


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keyword: berry
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Email Address:
(posted July 21, 1999)

from UK

Berry Tasty Stuffed Squash

This is 1 of 103 recipes in a new archive at The UK Recipe Archive from
the USA newspaper, St. Louis Post. All recipes are available in both
Mastercook and Mealmaster formats.

To download go to - http://recipes.reedsweb.net/

If you have any trouble accessing the site use the alternative URL -
http://www.7thgate.com/~recipes/

* Exported from MasterCook *

Berry Tasty Stuffed Squash

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Post1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4
Acorn squash - (abt 1 lb ea)
Nonstick cooking spray
1 medium
Onion -- peeled, quartered
2 Apples -- peeled
2 cups Cranberries - (abt 8 oz)
Salt
3/4 cup
Brown sugar - (packed)
2 teaspoons
Cornstarch
1/2 cup Chopped walnuts
6 tablespoons
Butter - (3/4 cup) -- melted

Preheat oven to 350 degrees.

Cut
squash in half from stem end to tip; cut a small slice off the
side if necessary, so that each half will sit
flat (cavity-side up).
Scrape out seeds and fibers.
Line a
baking sheet with foil; spray foil
with nonstick cooking spray. Arrange
squash cavity-side down on sheet;
bake 15 minutes.

Meanwhile, in work bowl of
food processor fitted with steel knife
blade,
chop onion coarsely by pulsing 3 or 4 times; add apples,
cranberries, 1 teaspoon
salt and
brown sugar. Sprinkle cornstarch over
all;
pulse to a medium chop.

Remove
baking sheet from oven. Turn squash cavity-side up; sprinkle
generously with
salt. Divide filling evenly among squash halves.
Sprinkle with chopped walnuts;
drizzle with melted butter. Bake 40
minutes longer.

Yield: 8 servings.

To make ahead: Fill and
drizzle with butter, omitting walnuts; bake
as directed. Remove from oven and let cool to
room
temperature. Store,
covered, in refrigerator up to 2 days. To reheat, remove from
refrigerator and let stand at
room
temperature for 2 hours. Sprinkle
with
walnut pieces, and press them gently into filling. Place in a
preheated 350 degree oven for 20 minutes or until heated through.

Recipe Source:
St. Louis Post-Dispatch - 11-23-1998
By
Jack and Mary Billings

Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net



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