Ingredients

2 medium acorn squash
3 tablespoons olive oil or coconut oil, divided
1/2 cup minced shallots
2 apples,* peeled, cored and cubed, about 2 cups
1/2 cup dried cranberries or dried cherries
1/4 cup maple syrup or maple sugar
2 tablespoons fresh-squeezed oran

Cooking Instructions

1. Preheat the oven to 400 degrees.
2. Cut acorn squash in half lengthwise and scoop out the seeds and strings.
3. Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about 1/2 inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.
4. Heat the remaining olive or coconut oil in a large skillet and saute the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.
5. Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt and pepper. Cover and cook about 5 minutes.
6. Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)