Fruit-Stuffed Acorn Squash Recipe

4.5 4 7
Fruit-Stuffed Acorn Squash Recipe
Fruit-Stuffed Acorn Squash Recipe photo by Taste of Home
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Fruit-Stuffed Acorn Squash Recipe

Read Reviews
4.5 4 7
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
Recommended: Baking with Squash
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

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

Directions

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.
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 each: 240 calories, 6g fat (4g saturated fat), 15mg cholesterol, 218mg sodium, 49g carbohydrate (28g sugars, 6g fiber), 2g protein.

  • 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
  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

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Reviews forFruit-Stuffed Acorn Squash

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MarineMom_texas User ID: 31788 243611
Reviewed Feb. 10, 2016

"I prepared this delicious dish tonight and we gobbled it down. This is definitely a 5-star recipe. My hubby, who can take squash or leave it, ate every last bite. We will be having this recipe again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
JenniWren User ID: 930017 136042
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
Waterloo User ID: 97679 205183
Reviewed Nov. 3, 2010

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

MY REVIEW
turtle68 User ID: 2576369 53851
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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