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Acorn Squash With Cranberry Stuffing
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 x ca. 450 gAcorn squash
1/2 kleinonion finely chopped
Celery rib -- finely Chopped
1/4 Teelöffelsalt
1/8 Teelöffelpepper
1/4 Teelöffelallspice
1/2 Apple -- cored and diced
2 EsslöffelApple juice -- divided use
1/2 TasseCranberries -- fresh or
1/2 Esslöffelraisins
1 Esslöffelbrown sugar
1 ScheibeBread -- torn into pieces
1/2 EsslöffelNuts coarsely chopped
die Zubereitung:

Halve squash and remove seeds. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350°F oven or until tender when tested with a fork. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat sauté onion and celery until tender. Add salt, pepper, allspice, apple= and 1 Tablespoon apple juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until cranberries pop. Add brown sugar; stir until dissolved.

Stir in bread cubes and nuts. If desired, a few drops of almond extract may be added. Sprinkle baked squash with salt (optional) and pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375°F.

Makes 4 side-dish servings. Per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% Cff 249mg Na

Makes 2 main-course servings. Per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% Cff 498mg Na

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