Three of fall’s favourite fruits combine to make a hearty lunch
2 acorn squash
2 apples (McIntosh, Gala, or Fuji apples work best)
1 cup (250 mL) cranberry sauce
2 tsp (10 mL) cinnamon
brown sugar or honey to top
Preheat oven to 350 F (180C).
Pierce rinds of squash in several places with fork.
Cut squash in 1/2 and remove seeds.
Place squash cut side down on baking sheet and bake for 30 minutes.then remove.
Peel, core, and slice apples.
Place apple slices in bowl with cinnamon & cranberry sauce and mix together.
Fill centre of each squash 1/2 with cranberry mixture.
Put squash back in oven, cut side up, and bake for another 30 minutes or until flesh of squash and apples are soft.
Take out of oven and top with sprinkle of brown sugar or a drizzle of honey.