Cranberry Stuffed Acorn Squash

30m
Prep Time
90m
Cook Time
2h
Ready In


"From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) Microwave instructions included at end of regular instructions. This recipe is easily halved to serve two. Great for the holidays."

Original is 4 servings

Nutritional

  • Serving Size: 1 (244.3 g)
  • Calories 239.6
  • Total Fat - 2.7 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 4.6 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 5.5 g
  • Sugars - 45.1 g
  • Protein - 2.5 g
  • Calcium - 26.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F. Coat a rimmed baking sheet, large enough to hold 4 squash halves, with non-stick cooking spray.

Step 2

Cut squashes in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.

Step 3

In a medium saucepan, combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.

Step 4

Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.

Step 5

Turn baked squash halves over and spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.

Step 6

To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch. Cook cranberry mixture on 100% power 5-8 minutes, stirring once or twice. Fill squash halves and heat in oven as above, or microwave until heated through.

Tips


No special items needed.

5 Reviews

Linky

What a nice combination of flavors. Any pretty, too! I really liked the added texture of the walnuts. made for Think Pink

5.0

review by:
(12 Nov 2018)

ForeverMama

Lovely squash recipe! The addition of cranberries makes it simply elegant that is good enough for company and for an easy put-together meal. I didn't use the walnuts because I didn't realize that I ran out, but it was good without them and I can only imagine how interesting it would be with them on. Thank you Mikekey for sharing!

5.0

review by:
(10 Dec 2017)

Kerfuffle-Upon-Wincle (KUW)

Very tasty! I made this with cinnamon and nutmeg ~ cloves and I don't get along! I'm glad I checked my squash at 45 minutes because it was done! Skipping the last step in the oven, I added the cooked cranberries to the squash and topped with walnuts I had toasted in an iron skillet on the stove top. Tagged MikeKey in the Pick Me game on Dec 23 - due Jan 6.

5.0

(4 Jan 2015)

QueenBea

This great tasting squash recipe will be made often here. I used sucanat in lieu of the sugar and frozen cranberries, both worked perfectly in this recipe. Thx for sharing it here with us.

5.0

review by:
(3 Jan 2015)

Bergy

I love cranberries with squash and this recipe combining apple juice, cinnamon and cloves makes a great taste sensation. I didn't have any walnuts so subbe almonds. Thanks Mikekey for yet another lovely recipe 1 May 2013 Made again this time using a butternut squash - turned out perfect

5.0

review by:
(5 Jun 2012)

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