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Cherry-Stuffed Acorn Squash

Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. "Instead of sweet potatoes, I make this delicious recipe for holiday dinners," writes Christa Beard of Jacksonville, Florida.
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6 servings


  • 3 medium acorn squash
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3 tablespoons butter


  • Cut squash in half; discard seeds. Place squash cut side up in two 13x9-in. baking dishes coated with cooking spray.
  • Combine the cherries, brown sugar, lemon zest, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.
  • Bake, uncovered, at 350° for 45-55 minutes or until squash is tender.
Nutrition Facts
1 each: 261 calories, 6g fat (4g saturated fat), 16mg cholesterol, 268mg sodium, 54g carbohydrate (0 sugars, 5g fiber), 2g protein.

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