recipe: Baked Acorn Cranberry Apple Squash

Thanks to forests_of_fire for pointing me at a great recipe, which I fiddled with because I’m incorrigible.

Four generous servings, one hour

• 2 small acorn squash (or one medium kabocha)

Cut in half, place face down on parchment papered baking sheet, cook 35 minutes at 350°

Meanwhile, prepare filling

• 1 cup fresh cranberries, sliced in half
• 1 large granny smith apple, peeled and diced in half-inch bits
• 2 tablespoons oil
• 1 teaspoon sugar
• 1 teaspoon cardamom powder

stir and let sit until squash are ready.

After 35 minutes, pull pan, use spatula to turn squash on their backs then slash spatula into squash twice to make more transfer surface. Spoon cranberry-apple mix into cooked halves, return for 25 minutes more in 350° oven.

poll: Your Favorite Technology

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