Acorn Squash with Peaches Recipe

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Serve up squash in a deliciously different new way! “This recipe's sure to win over folks who don't think they like squash. I enjoy it served with poultry.” Mary Louise Fash - Walterboro, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 4 servings


  • 2 small acorn squash
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups frozen unsweetened sliced peaches, thawed
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 4 teaspoons butter
  • 1 tablespoon minced fresh parsley, optional

Nutritional Facts

1 each: 173 calories, 4g fat (2g saturated fat), 10mg cholesterol, 110mg sodium, 36g carbohydrate (16g sugars, 4g fiber), 2g protein.


  1. Cut squash in half; remove seeds. Place cut side up in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper.
  2. Place the peaches, brown sugar and lemon juice in a food processor. Cover and process until blended. Spoon over squash; dot with butter.
  3. Cover and bake at 350° for 55-65 minutes or until tender. Sprinkle with parsley if desired. Yield: 4 servings.
Originally published as Acorn Squash with Peaches in Healthy Cooking October/November 2008, p27

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