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Fruit-Stuffed Acorn Squash Recipe
Fruit-Stuffed Acorn Squash Recipe photo by Taste of Home

Fruit-Stuffed Acorn Squash Recipe

Publisher Photo
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 4 servings

Ingredients

  • 2 medium acorn squash
  • 1/4 teaspoon salt
  • 2 cups chopped tart apples
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 each) equals 240 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 218 mg sodium, 49 g carbohydrate, 6 g fiber, 2 g protein.

Directions

  1. Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes.
  2. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender. Yield: 4 servings.
Originally published as Fruit-Stuffed Acorn Squash in Taste of Home October/November 2002, p41

Nutritional Facts

1 serving (1 each) equals 240 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 218 mg sodium, 49 g carbohydrate, 6 g fiber, 2 g protein.

Reviews for Fruit-Stuffed Acorn Squash

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 24, 2010

"It's so scarfy!! Wherever I take it, I never have any left to take home and everyone always asks for the recipe!"

MY REVIEW
Reviewed Nov. 3, 2010

"This is the only way I cook acorn squash now."

MY REVIEW
Reviewed Nov. 23, 2009

"I loved acorn squash as a child but could not figure out how to cook it as an adult. I found this recipe and tried it. Now my husband loves it too and we have it every holiday. The sweet and sour filling adds so much flavor."

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