COOKS ESSENTIALS K41143 - Acorn Squash with Maple Apple Cranberry Filling

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1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons brown sugar
2 Granny Smith apples, peeled and chopped
½ cup dried sweetened cranberries
2 small acorn squash, cut in half lengthwise and seeded
salt and freshly ground black pepper
¼ cup maple syrup
2 tablespoons butter, cut into 4 pieces
Acorn Squash with Maple Apple Cranberry Filling
Directions
1. Combine the cinnamon, nutmeg, cloves and brown sugar in a bowl. Add the apples and
cranberries and toss together. Season each half of each acorn squash with salt and pepper and fill
with the apple and cranberry mixture.
2. Pour enough water into the pressure cooker to cover the bottom by half an inch. Place a steamer
insert or rack into the pressure cooker and place the acorn squash on top. Drizzle each half of acorn
squash with the maple syrup and top each with a piece of butter. Lock the lid in place.
3. Pressure cook on HIGH for 6 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
5. Serve one half per person for a vegetarian entrée or slice each half in half again and serve as
a side dish.
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Serves 4 as a vegetarian entrée or 8 as a side dish