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Acorn Squash with Cranberry Stuffing Recipe
Acorn Squash with Cranberry Stuffing Recipe photo by Taste of Home

Acorn Squash with Cranberry Stuffing Recipe

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.”
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Acorn Squash with Cranberry Stuffing

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Oct. 15, 2011

awesome!!! and something different

MY REVIEW
Reviewed Nov. 25, 2010

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

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