Cranberry-Stuffed Acorn Squash Recipe

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I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.—Jim Ulberg, Elk Rapids, Michigan
Recommended: Baking with Squash
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 8 servings


  • 4 medium acorn squash
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 medium tart apple, coarsely chopped
  • 1 medium orange, peeled and diced
  • 2/3 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange peel
  • Pinch salt

Nutritional Facts

1 each: 256 calories, 8g fat (4g saturated fat), 15mg cholesterol, 90mg sodium, 48g carbohydrate (28g sugars, 5g fiber), 3g protein.


  1. Cut squash in half; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes.
  2. Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange peel. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender. Yield: 8 servings.
Originally published as Cranberry-Stuffed Acorn Squash in Taste of Home October/November 1998, p47

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MurphyNJ User ID: 7103738 62967
Reviewed Nov. 7, 2014

"I will definitely make this again. Even my husband, who is not a squash 'fan', loved it. I used dried cranberries instead of the fresh or frozen - turned out great. And the acorn squash was easier for me to cut with a knife than spaghetti squash or a pie pumpkin."

BGJ66 User ID: 630295 53270
Reviewed Nov. 25, 2008

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