1 acorn squash3 Tbsp butter, melted2 Tbsp dark brown sugar1/4 cup cranberries1/2 cup apple or pear, cubed1/4 cup old-fashioned oats1/4 tsp cinnamon, ground1/8 cup toasted almonds, sliced
Preheat oven to 400 F.Halve the acorn squash lengthwise and scrape out the seeds. Brush the flesh with 1 Tbsp melted butter, then sprinkle with 1 Tbsp dark brown sugar. In a medium bowl, mix the cranberries, apple or pear, oats, cinnamon, 2 tsp dark brown sugar, and the toasted almonds.
Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter. Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer. Let cool slightly before serving.
Adapted from Bon Appetit