Baked Acorn Squash

• 2 acorn squash
• 3 Tbs. butter
• ¼ C. onion, chopped
• 1½ C. apples, peeled, cored, and diced
• ¼ C. packed brown sugar
• ¼ C. pecans, chopped
• ¼ C. dried cranberries
• 1½ tsp. lemon juice

Directions

1. Preheat oven to 350° F.
2. Scrub the squash, half lengthwise, and scoop out and discard seeds. In large skillet, melt half of the butter over medium high heat.
3. Add the onions, apples, and brown sugar and sauté until the onions and apples are slightly caramelized.
4. Add the pecans and cranberries and sauté another 2-3 minutes.
5. Remove from heat and stir in the lemon juice.
6. Spoon the mixture into the squash halves and dot with remaining butter.
7. Place in a baking dish with about 1/2-inch of hot water in the bottom of dish.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake an additional 30 minutes.
10. Let squash rest for about 10 minutes before serving.