Acorn Squash Cups With Ginger Apple Stuffing

Caramelized Roasted Squash with sweet and savory fruit stuffing makes this a satisfying and warm side dish .

2 small acorn squash

1 tablespoon virgin coconut oil

1/2 cup chopped red onion

1/2 cup chopped celery

1 heaping tablespoon grated fresh ginger

2 tart red apples chopped

1/2 cup raisins

1/4 heaping teaspoon ground cinnamon

3 tablespoons maple syrup

Preheat oven to 400 F.  Line a baking sheet with parchment paper.

Cut squash in half crosswise.  Scoop out and discard the seeds and trim off the stems and pointy ends so they sit flat.  Place skin side up on prepared baking sheet and roast for 30 minutes or until soft.  Remove from oven and set aside.

Melt coconut oil in cast iron skillet over medium-low heat.  Add onion, celery, ginger and apples and saute until just soft. ( about 3 minutes)  Add raisins, cinnamon and maple syrup and saute until caramelized ( about 3 minutes longer).  Remove from heat, fill each squash half with equal amounts of stuffing and serve.