2 acorn squash
2 tbsp. butter
1 sm. onion, chopped
2 stalks celery, chopped
Salt and pepper to taste
1/2 tsp. allspice
1 apple, peeled and diced
1/4 c. apple juice
1 c. fresh cranberries
1/4 c. brown sugar
1 c. croutons

Cut acorn squash in half and scoop out seeds. Place cut side down in a shallow baking pan filled with 1/2 inch water and bake at 375 degrees for 45 minutes. While squash is cooking, melt butter and saute onions and celery until tender. Add salt and pepper to taste, allspice and apple. Add 2 tablespoons of apple juice and cook over medium heat until apple is tender. Add cranberries and remaining apple juice. Cook until cranberries begin to pop. Add sugar and stir until dissolved. Mix in bread croutons. Turn squash over in pan and fill centers with cranberry mixture. Cover and bake 15 minutes longer.