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 or

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.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)