1 acorn squash, halved and seeded
1 cup fresh cranberries
1/4 cup plus 1 tablespoon apple cider (or apple juice), divided
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (fresh grated is best)
1 teaspoon corn starch
1 cup apples, peeled and cubed
1/2 cup pecans, chopped
1. Preheat the oven to 375 degrees F.
2. In a small shallow casserole add 1/4 inch of water.
3. Place the acorn squash cut side down into the casserole.
4. Place the casserole into the oven and bake for 30 minutes.
5. While the acorn squash is baking: in a small saucepan, add the cranberries, 1/4 cup of apple cider (reserving the 1 tablespoon remaining),
brown sugar, cinnamon and nutmeg.
6. Cover the sauce pan and simmer on low just until the skins on the cranberries pop.
7. In a small bowl, add the corn starch and the reserved tablespoon of apple cider and whisk with a fork until smooth.
8. Once the skins have popped on the cranberries, add the corn starch mixture to the cranberries and allow to simmer about 2 minutes until it
9. Remove from heat.
10. In a medium-sized bowl, combine the apples and pecans and pour the cranberry mixture over the top.
11. Stir to combine.
12. Remove the acorn squash from the oven.
13. Drain the water from the casserole, add the acorn squash back into the casserole, cut side up.
14. Fill the squash with the apple cranberry mixture.
15. At this point, you can cover and refrigerate this for a couple of days, or:
16. Place the casserole back into the oven and bake an additional 30 minutes.
17. Remove from the oven and serve hot.