Projo Football Food & Spirits

"The (Toledo) Blade tested this recipe and found it had a mild, but not overly sweet flavor. It's a great way to use fresh cranberries and fresh squash at this time of the year."

It will look festive, too.

Cranberry Stuffed Acorn Squash
3 acorn squash, cut in half and seeded
¼ cup water
8 ounces fresh cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼-inch dice
½ cup sugar
2 tablespoons lemon juice
¾ cup fresh squeezed orange juice
1 tablespoon orange zest
1 teaspoon lemon zest
¼ cup chopped pecans

Preheat oven to 375 degrees. Place squash cut side down in a 9-by-13-inch baking dish with ¼ cup of water in the pan. Bake for 45 minutes or until the squash is just tender. Remove squash from oven and turn them bowl side up in a baking dish.

In a large bowl, combine stuffing ingredients and distribute evenly among the acorn squash halves. Return squash to oven to bake an additional 15 minutes.

Source: Calphalon

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