Cranberry Stuffed Acorn Squash

4
Servings
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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

Linky

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

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!

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.

(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.

review by:
(3 Jan 2015)

Bergy (RIP" Forever in our Kitchen)

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 Jun 2012)