Acorn Squash with Cranberry Stuffing


Side Dish
Acorn Squash with Cranberry Stuffing

Primary Media

User Rating

3.47 out of 5 stars
Rate it:
19 ratings

Recipe Data


Recipe Wellness Badges


Save Options

Servings and Ingredients

Serves 4
2 medium acorn squash
¼ c. chopped celery
2 tbsp. chopped onion
2 tbsp. butter
1 medium tart apple, peeled and diced
½ tsp. lemon juice
⅛ tsp. pepper
½ tsp. salt
1 c. fresh or frozen cranberries
½ c. sugar
2 tbsp. water


  1. Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13-by-9-inch baking dish. Add 1/2 inch of water. Cover and bake at 375 degrees for 45 minutes.
  2. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
  3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10 to 15 minutes longer or until squash is tender.

Nutrition facts


270 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 15mg
  • Sodium: 300mg
  • Total Carbohydrates: 57g
  • Protein: 2g

Daily Values

Vitamin A 20%
Vitamin C 50%
Iron 10%
Calcium 8%