Maple Beans Stuffed Acorn Squash

By EdieK

Ingredients

• 1 * 1 tbsp (15 mL) soft non-hydrogenated margarine
• 1 * 1 small onion, chopped
• 1 * 1 tbsp (15 mL) chopped fresh rosemary
• 1/4 * 1/4 cup (50 mL) dried cranberries
• 1 * 1 can (398 mL) Heinz maple style beans
• 1/2 * 1/2 tsp (2 mL) finely grated orange zest
• 2 * 2 small acorn or pepper squash, about 1 lb (500 g) each
• 1/4 * 1/4 tsp (1 mL) fresh ground pepper

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 350 F (180 C). Melt the margarine in a nonstick skillet set over medium heat. Add the onion and cook until golden brown. Stir in the rosemary and cranberries and cook for 2 minutes. Stir in the baked beans and orange zest.

Cut the squash in half lengthwise and discard the seeds. Par-cook the squash in the microwave on high for 4 to 6 minutes. Sprinkle the inside of the squash with pepper.

Divide the bean mixture between the squash and set on a rimmed baking sheet. Bake for 15 minutes or until squash is tender.

Tips: 1. For a holiday side-dish, let the squash rest for 5 minutes then quarter and arrange on a platter with sprigs of fresh rosemary.
2. For make-ahead ease, prepare the filling and precook the squash up to 1 day ahead, and bake just before serving.
3. For a grilled version, set the stuffed squash on a medium grill, close the lid and cook until tender.