Cranberry Stuffed Squash

If you've never made acorn squash, you're missing out on what I think is one of the best autumn veggies. Try this recipe as your introduction to (or reminder of) a really yummy veggie.

Serves: 4

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
    
2. Brush butter evenly over each squash half then sprinkle with the salt. Place on baking sheet and bake for 45 minutes.
    
3. Spoon cranberry sauce equally into centers of the squash halves and bake for 25 to 30 more minutes, or until squash is tender.

Tip

For a crunchy topping, sprinkle 1/2 cup finely chopped pecans over the cranberry sauce before baking.