Acorn Squash with Cranberry Stuffing Recipe

4.5 8 10
Acorn Squash with Cranberry Stuffing Recipe
Acorn Squash with Cranberry Stuffing Recipe photo by Taste of Home
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Acorn Squash with Cranberry Stuffing Recipe

Read Reviews
4.5 8 10
Publisher Photo
“You just can’t go wrong with this recipe if you have squash or cranberry lovers at your table,” promises Dorothy Pritchett of Wills Point, Texas. “I found the recipe a long time ago in a newspaper. The blend of flavors is delicious, colorful, and goes great with Thanksgiving dinner.”
Recommended: Baking with Squash
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 2 medium acorn squash
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 medium tart apple, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons water

Directions

Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
Originally published as Acorn Squash with Cranberry Stuffing in Country Woman November/December 2005, p27

Nutritional Facts

1 each: 270 calories, 6g fat (4g saturated fat), 15mg cholesterol, 367mg sodium, 57g carbohydrate (36g sugars, 5g fiber), 2g protein.

  • 2 medium acorn squash
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 medium tart apple, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons water
  1. Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-in. x 9-in. baking dish. Add 1/2 in. of water. Cover and bake at 375° for 45 minutes.
  2. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
  3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender. Yield: 4 servings.
Originally published as Acorn Squash with Cranberry Stuffing in Country Woman November/December 2005, p27

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2124arizona User ID: 845443 265747
Reviewed May. 8, 2017

"This was THE big hit at our Christmas dinner! Everyone loved them!"

MY REVIEW
grumblekitty User ID: 7056259 153511
Reviewed Dec. 25, 2012

"I don't like whole cranberries, so I bought some store-bought jellied cranberry sauce and subbed it in for the sugar and whole cranberries. It worked brilliantly, and those of us at the table who like cranberry and squash (lol--some refused even to try it! they missed out...) LOVED it. I will definitely be making this again! Thank you!"

MY REVIEW
kbabe819 User ID: 3846515 67378
Reviewed Dec. 20, 2012

"Yum! I cut the sugar in half and used green onions because that's what was on hand. I just scooped out the flesh and then spread the cran-apple mix on top."

MY REVIEW
jacquie54 User ID: 6262818 58533
Reviewed Dec. 28, 2011

"Found this recipe in 2009 Taste of Home Holiday Book. Husband wanted some acorn squash with our Christmas Ham. This was just plain perfect! Everyone raved how delicious and colorful this dish was and how it must become the new traditional Christmas side dish. Excellent!!"

MY REVIEW
callijo User ID: 6276170 67402
Reviewed Oct. 15, 2011

"awesome!!! and something different"

MY REVIEW
LimaBean420 User ID: 4330472 151861
Reviewed Nov. 25, 2010

"Made this for Thanksgiving. Looks Beautiful, everyone was impressed."

MY REVIEW
jeepyj User ID: 5178141 151860
Reviewed Oct. 14, 2010

"Try starting the squash in the microwave it only takes a few minutes to cook it and then ad the stuffing and finish in the oven."

MY REVIEW
BGJ66 User ID: 630295 153497
Reviewed Nov. 25, 2008

"This recipe took a little longer to make than I thought, but it was well worth it. As my husband said, "It's A Keeper! (and looks pretty too)"

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