This dish is from a church cookbook that I adore. It is easy, affordable, straightforward, and tasty! Not to mention that it tastes superior to store-bought vanilla wafers! If you’d like, you can make the cookies larger; but, the outside will not be as crunchy. We prefer to sandwich a banana slice between two cookies, then dunk them in chocolate before freezing them (;
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 large acorn squash
- 3 Granny Smith apples – peeled, cored, and diced
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup dried cranberries
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅓ cup water
- 2 tablespoons butter
- ½ cup finely chopped walnuts (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
- Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
- Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
- Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
- Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
- You can use a broth of your choice instead of water, if preferred.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 185 mg |
| Sugars | 23 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice dish.
This is so good!! I think this is going to be a Thanksgiving staple for us from now on. I made 1/2 the recipe one time without chopped walnuts to check it out. My wife and I really liked it and plan to make it for company on the big day. Definitely a holiday keeper.