Air Fryer Burrito

This past Thanksgiving I got nostalgic for stuffed squash halves, though I couldn’t remember the recipe I’d used before. My mom got out my parents’ big binder of printed recipes and found one by Colleen Doyle for stuffing acorn squash halves with apples and cranberries. I followed it with some tweaks. Here’s how I cooked four halves:

• 2 acorn squash, cut into halves and seeds discarded
• 2 chopped apples (keep the peel)
• 1/2 cup fresh cranberries (about half a bag)
• 1/4 cup coconut sugar
• 2 tbsp chopped nuts (I used walnuts and pecans)
• 1 tbsp orange juice (I squeezed some orange segments and then ate the rest)
• 1 tbsp melted butter or oil

1. Preheat the oven to 375 F.
2. Put the squash cut side down in a casserole dish. Add 1/2 inch of water in the bottom. Bake for 40 minutes.
3. Combine the remaining ingredients in a bowl and mix well.
4. Take the squash out and carefully dump any excess water if needed.
5. Put the squash back in cut side up. Stuff the halves with the apple mixture and then bake for 30 minutes.

Tips:

• You can cover the dish with foil and then reheat these, if you’re bringing them to someone else’s kitchen.
• My preferred way to cut squash is with a fairly dull serrated knife. I stick it in at one end and gently saw around the squash until it splits. Then I use a big spoon to scrape out the flesh with seeds in it, over the garbage.