This has been a hit at the last couple of Thanksgiving dinners!

Berry Tasty Stuffed Squash

4 acorn squash (~1 pound each)
1 medium onion, peeled and quartered
2 apples, peeled
2 cups cranberries (~8 oz)
salt to taste
3/4 cup brown sugar (packed)
2 teaspoons cornstarch
1/2 cup chopped walnuts
6 tablespoons butter, melted

Cut squash in half from stem end to tip; cut a small slice off the side if
necessary, so that each half will sit flat (cavity side up). Scrape out
seeds and fibers. Line a baking sheet with foil; spray foil with PAM.
Arrange squash cavity side down on sheet; bake 15 minutes. Meanwhile, in
work bowl of food processor fitted with steel knife blade, chop onion
coarsely by pulsing 3 or 4 times; add apples, cranberries, 1 teaspoon salt
and brown sugar. Sprinkle cornstarch over all; pulse to a medium chop.
Remove baking sheet from oven. Turn squash cavity side up; sprinkle
generously with salt. Divide filling evenly among squash halves.
Sprinkle with chopped walnuts; drizzle with melted butter. Bake 40
minutes longer at 350 degrees. YIELD: 8 servings.


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