Skill Level: easy

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

• 1 small diced onion
• 6 diced celery stalk
• 1 jar cranberry apple jam
• 2 cups chicken stock
• 8 tablespoons butter divided
• 1 loaf day old bread cubed
• salt and pepper to taste
• 3 acorn squash
• 1/2 jar apple butter

Directions: 

• Cut 3 acorn squash in half and scoop out seeds.
• Heat butter a large pan
• Add onions and celery and sauté until onions become translucent.
• Add stock and cranberry apple jam and bring to a simmer.
• In a large stainless steel bowl, pour contents over bread cubes and mix well adding more stock as necessary. Mix until all bread is moist and springy.
• Brush seed cavity of squash with remaining butter and apple butter.
• Use a fork to punch holes in the flesh being careful not to puncture the skin.
• Fill seed cavity with stuffing and wrap tightly with aluminum foil
• Bake at 400 for an hour or until squash is softened