2 Melissa’s Acorn Squash, cut in equal halves lengthwise
4 cups Melissa’s Organic Apples, peeled, cored, cut into chunks
6 oz. Melissa’s Pine Nuts
6 oz. Melissa’s Dried Cranberries
4 Tbsp. melted butter
4 tsp. cinnamon
2 tsp. nutmeg
1 tsp. ground cloves
Hard squash takes some muscle to cut in half and to remove the little stem so that each half can sit upright evenly. These tasks should be done by the supervising adult. The squash will take longer to cook than the apple mixture, so give it a head start by pre-cooking in the microwave, skin side up with a half-inch of water in the pan, and covered with plastic wrap for about 6 minutes on High setting. While the half-cooked squash cools, the kids can prepare the filling.
1. Scoop out the seeds of the squash with a large spoon.
2. Ask an adult to pre-cook squash halves in the microwave for 6 minutes.
3. Use potato peeler to carefully remove apple skins.
4. Ask mom or dad for help in removing core and cutting apples into 1” chunks.
5. Enlarge the squash cavity by scooping out some of the cooked and cooled squash meat.
6. Combine scooped out squash, apples, pine nuts, butter, cranberries, cinnamon, nutmeg, cloves and butter in a mixing bowl.
7. Fill up each squash cavity with the apple mixture.
Preheat oven to 350 degrees. Place stuffed squash halves, cut side up, on a greased baking dish. Cover with foil and bake 30 minutes or until both apples and squash are tender.