Tonight, something magical happened, I beat Jay home. Which was a very good thing because we both had a very bad case of the Monday’s and desperately needed some comfort food (and I’m not talking about that salad I had planned).
Inspired, I started to concoct my new favorite acorn squash recipe, Sweet Potato Stuffed Acorn Squash.
- 1 Acorn Squash
- 1 Sweet Potato
- 1/2 cup of Fresh Cranberries
- 2 tablespoons of Butter
- 2 tablespoons Brown Sugar
1. Preheat oven to 350 degrees Fahrenheit.
2. Wash and slice the acorn squash in half. Spoon out the guts and seeds. Slice a little off the bottom of each half so it stands upright.
3. Place acorn squash face up in a baking dish (I used a Pyrex dish) with 1/2 cm of water. Spray with butter cooking spray. Cook acorn squash for 35 to 45 minutes depending on your oven.
4. While the acorn squash in baking, create the filling by washing and peeling your sweet potato. Cube the sweet potato into 1 inch squares and toss into a pot of water and sprinkle on cinnamon.
5. Bring the water to a boil and let the sweet potato cook for about 10 to 15 minutes. After 10 minutes test the sweet potato with a fork to see if its soft enough to mash.
6. Once the sweet potato is soft, drain water and return the potatoes to the hot pan. Add butter to the potatoes and mash until smooth.
7. Stir in brown sugar, cinnamon and fresh cranberries.
8. Spoon sweet potato mixture into acorn squash and bake for an additional 15 minutes.
9. Serve and enjoy!
You may notice another stuffed acorn squash in my pictures which was made using Emily’s Quinoa & Apple Stuffed Acorn Squash. I had to make two just in case my concoction didn’t work out. Thank goodness it did!