IP Apple Pear Cranberry Stuffed Stuffed Squash
1 acorn squash, halved and seeded
1 cup fresh cranberries
¼ cup plus apple cider (or apple juice)
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (fresh grated is best)
1 teaspoon corn starch
1 cup apple pears, peeled and cubed
½ cup pecans, chopped
1 tablespoon Cranberry Pear Whit Balsamic Vinegar
Add 1 cup water to the pot.
Place the acorn squash cut side down on a steam plate or a Trivet.
Set Pot to Manual for 10 minutes and do a Quick Release.
While the acorn squash is steaming, , add the cranberries, ¼ cup of apple cider brown sugar, cinnamon and nutmeg to another pot and set on manual for 0 minutes and do a Quick Release, you can also use a sauce pan.
Add the corn starch mixture and the Cranberry Pear White Balsamic Vinegar to the cranberry sauce and allow to simmer about 2 minutes until it thickens slightly. Remove from heat.
Remove the acorn squash from the pot and let stand for a couple of minutes.
Fill the squash with the apple pear cranberry mixture and serve hot.