Cranberry Apple Stuffed Acorn Squash Recipe

This sweet Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping!

5 from 1 vote

Prep Time 15

Cook Time 45

Total Time 1

Cuisine Winter

Servings

Calories 387 kcal

2 Acorn Squash halved and seeded, do not peel
1/2 cup Apple Juice
3 tablespoons Brown Sugar packed
4 tablespoons Dried Cranberries
1/2 teaspoon Cinnamon
pinch of Nutmeg
1/4 teaspoon Salt
1 teaspoon Cornstarch mixed with 1 tablespoon cold water or apple juice to make a slurry
2 tablespoons Butter
2 Apple peeled, cored and chopped
3 tablespoons Chopped Pecans

Bake the squash: Preheat the oven to 350°F. Grease a rimmed cookie sheet. Place the acorn squash halves cut-side down on the prepared sheet and bake for 30 minutes.
Make the filling: Combine apple juice, brown sugar, dried cranberries, spices and salt in a small saucepan. Bring to a simmer and cook until the dried cranberries look plump and are softened, about 10 minutes. Stir in the cornstarch slurry and simmer until sauce has thickened, about 1 minute. Stir in the butter. Stir in the apples and pecans. Set aside.
Fill the squash: Carefully turn the baked squash over and fill with the fruit and nut mixture. Bake for about another 15 minutes or until the squash is soft all the way through.

Calories: 387kcalCarbohydrates: 64gProtein: 2gFat: 11gSaturated Fat: 1gSodium: 155mgFiber: 8gSugar: 32g

Keyword Apples, Baked, Cranberries, Easy, Fall, Farm to Table, Pecans, Side Dishes, Squash, Vegetarian, Winter

Tried this recipe?Let us know how it was!