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Squash, Stuffed w/Cranberries (P, TNT)
Source: "The Vegetarian Jewish Year"
Serves: 6

6 small size acorn squash
2 cups fresh or frozen cranberries
1/2 cup raisins
1 cup water
1/4 cup chopped walnuts
4 large apples, peeled and chopped fine
2 cups cooked basmati or brown rice
1 tablespoon brown rice syrup
Apple juice as needed

Simmer raisins in water for 20 minutes. Do not drain.

Mix together all remaining ingredients except squash. If mixture is too dry, add apple juice to moisten.

Preheat oven to 400°F.

Cut tops off squash and trim bottoms so squash sits flat. Scoop out seeds and strings, leaving an opening in the center to be stuffed. Fill squash as full as possible, packing tightly. Arrange in shallow, oven-proof dish, and bake 1 hour, or until squash is tender. Bake any extra filling in a separate dish for 25 minutes.

Poster's Notes:
It's a little early for Sukkot recipes but this one has me drooling. I love the combination of ingredients, and will even venture to the health food store to get brown rice syrup for this recipe. I think, however, that I'm more likely to cut the squash in half lengthwise to stuff it than try to method described in the original recipe.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A