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