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.


Keith Tant