Ingredients and Weight: * 4 acorn squashes (about 2 pounds each) * 2 large apples (about 1 pound), peeled and diced * 1/2 cup chopped walnuts * 1/4 cup chopped dried cranberries * 1/4 cup chopped onion * 1/4 cup melted butter * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 cup brown sugar * 1/4 cup maple syrup * Salt and pepper to taste
Preparation Time: * 20 minutes
Cooking Time: * 1 hour 15 minutes
Difficulty Level: * 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Cut the squashes in half lengthwise and remove the seeds and stringy flesh. 3. In a large bowl, combine the apples, walnuts, cranberries, onion, cinnamon, nutmeg, brown sugar, and maple syrup. Season with salt and pepper to taste. 4. Fill the squash halves with the apple mixture and place them on a baking sheet. 5. Drizzle the squashes with the melted butter. 6. Bake for 1 hour 15 minutes, or until the squashes are tender and the apples are soft.
Nutritional Information: * Calories: 250 * Fat: 10g * Protein: 2g * Carbohydrates: 45g * Fiber: 5g
Dish Characteristics: * Sweet and savory * Warm and comforting * Perfect for fall and winter * Can be served as a side dish or appetizer
User Comments: * "This was a delicious and easy-to-make side dish that everyone at my Thanksgiving dinner loved." * "The combination of apples and walnuts with the sweet potato was perfect." * "I loved the maple syrup glaze that gave the dish a touch of sweetness."
Special Precautions and Tips: * To prevent the squashes from getting mushy, roast them on a rack placed over the baking sheet. * For a crispier topping, broil the squashes for a few minutes before serving. * Acorn squash can be found in most supermarkets in the United States during fall and winter.