Today Barb, our holiday recipe extraordinaire, has shared another great fall Real Food recipe for stuffed acorn squash that would be perfect for Thanksgiving! I do believe this recipe is the answer to my recent Friday Food Flop, my blah-tasting stuffed squash (which actually looked pretty, though):
Barb's Stuffed Acorn Squash
- Mix the chopped apples, nuts and cranberries together, fill squash and top with butter. Sprinkle and drizzle desired amount of cinnamon and maple syrup. Cover each with tin foil and place in a roasting pan. Bake at 375* for about an hour or until squash is tender.
Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.” Check out Barb's blog: www.wholeandthensome.weebly.com