@brighteyes847: Apple Cranberry Stuffed Acorn Squash with Fresh Parmesan & Pine Nuts RECIPE-COOKING WITH BRIGHT EYES Ingredients For the Squash - 2 medium acorn squash, halved and seeds removed - 2 tbsp olive oil, divided - 1 tbsp maple syrup - ½ tsp ground cinnamon - Salt and black pepper, to taste For the Apple Cranberry Filling - 1 large apple, diced - ½ cup dried cranberries - ⅓ cup pine nuts - ½ small red onion, finely chopped - 2 cloves garlic, minced - 1 tbsp butter - ½ tsp dried thyme - ¼ tsp ground nutmeg - ⅓ cup freshly grated Parmesan cheese - 2 tbsp fresh parsley, chopped For Finishing - ¼ cup freshly shaved Parmesan - 1 tsp fresh lemon juice - 1 tbsp extra pine nuts, toasted (optional) Directions 1. Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. 2. Prepare the squash: Brush the cut sides of the acorn squash with 1 tablespoon olive oil. Drizzle with maple syrup, sprinkle with cinnamon, salt, and pepper, then place cut-side down on the baking sheet. 3. Roast until tender: Bake for 30–40 minutes, until the flesh is fork-tender and lightly caramelized. 4. Toast the pine nuts: Heat a dry skillet over medium-low heat. Toast the pine nuts for 2–3 minutes, stirring frequently, until golden. Set aside. 5. Cook the filling: Melt the butter with the remaining olive oil in a skillet over medium heat. Add the red onion and cook for 3–4 minutes. Stir in garlic and diced apple, cooking for another 3–5 minutes until softened. 6. Add the festive flavors: Stir in dried cranberries, toasted pine nuts, thyme, nutmeg, and lemon juice. Cook for 1–2 minutes, then remove from heat. 7. Mix in Parmesan: Fold the grated Parmesan and chopped parsley into the apple-cranberry mixture. 8. Stuff the squash: Turn the roasted squash halves cut-side up and spoon the filling generously into each cavity. 9. Bake again: Return to the oven for 8–10 minutes, until heated through and the Parmesan has melted slightly. 10. Garnish and serve: Top with shaved Parmesan, extra toasted pine nuts, and fresh parsley. Serve warm as a beautiful autumn side dish or vegetarian main course. Nutritional Info (per serving, serves 4) - Calories: 390 - Protein: 10 g - Carbohydrates: 49 g - Fat: 20 g - Fiber: 8 g - Sugar: 25 g - Sodium: 310 mg

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Tuesday 03 November 2026 14:59:28 GMT