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Cranberry-Stuffed Acorn Squash

Total Time

Prep: 15 min. Bake: 55 min.


8 servings

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


  • 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 zest
  • 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 zest. 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.

Nutrition Facts

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

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