Roasted Acorn Squash with Apples and Cranberries

Ingredients

• 2 large acorn squash
• 3 Grannys Smith apples - peeled , cored, and diced
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup dried cranberries
• 2 tablespoons brown sugar
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.13 teaspoons ground nutmeg
• 0.33 cups water
• 2 tablespoons butter
• 0.5 cups finely chopped walnuts , Optional

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.

3. 3

   Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.

4. 4

   Combine squash, apples, celery, onion, and dried cranberries in a large bowl.

5. 5

   Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.

6. 6

   Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.