INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees.
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 nonstick cooking spray. 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.
Yield: 8 servings.
To make ahead: Fill and drizzle with butter, omitting walnuts; bake as
directed. Remove from oven and let cool to room temperature. Store,
covered, in refrigerator up to 2 days. To reheat, remove from
refrigerator and let stand at room temperature for 2 hours. Sprinkle
with walnut pieces, and press them gently into filling. Place in a
preheated 350 degree oven for 20 minutes or until heated through.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998 By Jack and Mary
Billings
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest  by alan@atoc.demon.co.uk on Jul 15, 1999

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