Cranberry Stuffed Squash
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If you've never made acorn squash, you're missing out on what our Test Kitchen thinks is one of the best autumn veggies. Try this recipe as your introduction to (or reminder of) a really yummy veggie.
What You'll Need:
- 2 tablespoons butter, melted
- 2 medium acorn squash, cut in half and seeded
- 1/4 teaspoon salt
- 1 (16-ounce) can whole-berry cranberry sauce
What To Do:
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Brush butter evenly over each squash half then sprinkle with the salt. Place on baking sheet and bake for 45 minutes.
- Spoon cranberry sauce equally into centers of the squash halves and bake for 25 to 30 more minutes, or until squash is tender.
For a crunchy topping, sprinkle 1/2 cup finely chopped pecans over the cranberry sauce before baking.
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