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Acorn Squash with Peaches

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


  • 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


  • 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.
  • Place the peaches, brown sugar and lemon juice in a food processor. Cover and process until blended. Spoon over squash; dot with butter.
  • Cover and bake at 350° for 55-65 minutes or until tender. Sprinkle with parsley if desired.
Nutrition Facts
1 each: 173 calories, 4g fat (2g saturated fat), 10mg cholesterol, 110mg sodium, 36g carbohydrate (16g sugars, 4g fiber), 2g protein.

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