Thursday, November 23, 2006

Cranapple Acorn Squash

You’ve probably already headed off to your Thanksgiving Day destinations or cooked up your own tasty menus for the big meal, but here’s a recipe for this or future feasts:

Cranberry Apple Pistachio Acorn Squash

  • 2 cups of chopped fresh cranberries
  • 2 cups of chopped apples (cortland or similar)
  • 3 tablespoons of brown sugar
  • 5 tablespoons of butter
  • 3 acorn squash
  • 1 cup of chopped/minced pistachio nuts
  • salt, pepper, olive oil

  1. preheat oven to 350, pour tall glass of Jamesons on the rocks
  2. cut ends off squash, cut in half, remove seeds
  3. grease up them squash, salt and pep em up
  4. place squash face down in pans, bake for 35 minutes
  5. chop up crannies and apples and mix with brown shug and butter
  6. flip squashies up and stuff with mix, cook 15 minutes
  7. top with chopped/minced pistachios, pour tall glass of Jamesons on the rocks.
  8. enjoy or chill for tomorrow


Patricia said...


Dan said...

my two specialties: creepy and squash.

Dearest Cupcake said...

Any suggestions for leftovers? Creepy or otherwise.

Dan said...

I would suggest seeing what Rachel Ray does and then doing the opposite.

or how about potato and stuffing pancakes? Mash them all together into patties and drop on a hot pan with a thin coating of oil. Wash down with a tall glass of gravy.