Cranberry & Walnut Stuffed Acorn Squash
Created by BusyMiz on February 6, 2016
- Servings: 4
- Prep Time: 25m
- Cook Time: 60-90m
- Recipe #22778
Ingredients
- 5 pounds acorn squash (2 whole squash about 2 1/2 pounds each)
- 4 1/2 ounces chopped walnuts (1 cup, roughly chopped)
- 3 1/2 ounces cranberries (1 cup fresh)
- 1/3 to 1/2 cup brown sugar
- 1/4 cup freshly squeezed orange juice
- 4 tablespoons butter (divided, cold, chopped in small pieces)
- Honey, optional
How to Make
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Step 1: Preheat oven to 375º F.
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Step 2: Cut each squash in half (make halves as even as possible) and scrape out seeds.
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Step 3: Place squash cut side up in a large greased baking dish.
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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.
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Step 5: Divide mixture into 4 parts and stuff into hollow center of squash.
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Step 6: Top each half with 1 tablespoon butter.
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Step 7: Cover baking dish loosely with aluminum foil and transfer to oven.
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Step 8: Bake for 60-90 minutes, or until squash is fork tender.
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Step 9: Remove from oven and serve immediately.
Nutritional Facts
- Serving Size: 1 (105.6 g)
- Calories 382.4
- Total Fat - 30.4 g
- Saturated Fat - 8.4 g
- Cholesterol - 30.5 mg
- Sodium - 102.9 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 3.5 g
- Sugars - 19.2 g
- Protein - 8 g
- Calcium - 26.9 mg
- Iron - 1.1 mg
- Vitamin C - 11.9 mg
- Thiamin - 0 mg