A simple stuffed acorn squash recipe filled with an apple-cranberry filling topped with a walnut-oat crumble.
Combine sliced 3 apples, 1/2 cup cranberries, and 1/3 cup brown sugar then toss together with a spoon.
Combine 1/3 cup flour, 3 tbsp brown sugar, 1/4 cup oats, and 4 tbsp softened or melted butter together. Add 1/3cup walnuts and stir again until you get a crumbly mixture.
Bake in a pre-heated to 400°F oven, on the middle rack for 1 hour and 10 minutes. Then remove the foil and bake for another 20 minutes. To check for doneness, pierce the squash with a knife, it should be very soft. The crumble should be crispy and well goldened.
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