Treasure in a Squash

Jen made this for a brunch - she used a turk's hat squash, hollowed out and then packed with the apple-cranberry casserole. Fabulous as a side or dessert, especially when you can dig the spoon deep and remove some squash and apple at the same time.

Ingredients

• 1 (5 lb.) squash
• 1 onion, diced
• 3 large tart apples, peeled, cored & diced
• 1/2 c. cranberries
• 2 tbsp. butter
• 2 tsp. cinnamon
• 1/2 c. walnuts, crumbled

Steps

1. Preheat oven to 350 F.
2. Lay squash on its side and cut off 1/4 of it to make a lid. Remove seed and strings.
3. Melt butter in skillet, add onion and saute until soft about 5 minutes.
4. Add apples, cinnamon, raisins and sunflower kernels. Stir and toss until well mixed. Cook about 5 minutes.
5. Scoop apple mixture into squash and replace "lid".
6. Place on baking sheet and bake at 350 degrees until tender, about 1 1/2 hours.

Serves 8.