Cranberry-Stuffed Acorn Squash Recipe

5 2 3
Publisher Photo

Cranberry-Stuffed Acorn Squash Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 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

Directions

Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes.
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

Nutritional Facts

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

  • 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
  1. Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry-Stuffed Acorn Squash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

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

" "

Loading Image