Cranberry & Walnut Stuffed Acorn Squash

4
Servings
15m
Prep Time
60-90m
Cook Time
1h 15m
Ready In


"This will really shine at your holiday meal, or any time you just want to add a little something fancy to your dinner table."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (201 g)
  • Calories 392.3
  • Total Fat - 30.8 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 30.5 mg
  • Sodium - 104.8 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 21.8 g
  • Protein - 6 g
  • Calcium - 50.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 28.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375º F.

Step 2

Cut each squash in half (make halves as even as possible) and scrape out seeds.

Step 3

Place squash cut side up in greased baking dish.

Step 4

In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.

Step 5

Divide mixture into 4 parts and stuff into hollow center of squash.

Step 6

Top each half with 1 tablespoon butter.

Step 7

Cover baking dish loosely with aluminum foil and transfer to oven.

Step 8

Bake for 60-90 minutes, or until squash is fork tender.

Step 9

Remove from oven and serve immediately.

Tips & Variations


No special items needed.

Related

Bergy

Great looking & tasting recipe. The touch of orange gives an extra flavour boost. I will make this again for sure

review by:
(5 Dec 2016)