Apple-Cranberry-Stuffed Acorn Squash

Recipe

Main Dish
Apple-Cranberry-Stuffed Acorn Squash

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User Rating

3.24 out of 5 stars
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37 ratings

Recipe Data

4
Servings
10min
Prep
1hr40min
Total

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Description

Anytime you can serve dinner in something edible, we're a fan—especially when it's a sweet roasted acorn squash. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 c.Hy-Vee cranberry juice, heated
2acorn squash, halved and seeded
2 c.Granny Smith apples, chopped
½ c.Hy-Vee brown sugar, packed
½ c.Hy-Vee dried cranberries
½ c.Hy-Vee sliced almonds
6 tbsp.Hy-Vee unsalted butter, melted, divided
¼ tsp.Hy-Vee ground cinnamon
tsp.Hy-Vee ground nutmeg

Things To Grab

  • 13x9-inch baking pan
  • Medium bowl
  • Silicone pastry brush

Directions

  1. Preheat oven to 350 degrees. Pour cranberry juice into a 13x9-inch baking pan. Arrange squash halves, cut-sides down, in cranberry juice. Bake, uncovered, for 30 minutes.

  2. In a medium bowl, combine apples, brown sugar, cranberries, almonds and 4 tablespoons melted butter. Sprinkle with cinnamon and nutmeg.
  3. Remove squash from oven; drain juice from pan. Turn squash upright and brush remaining 2 tablespoons melted butter over cut sides and cavities of squash.
  4. Fill cavities with apple mixture. Return squash to oven and bake, uncovered, 60 minutes more or until squash halves are tender.

Nutrition facts

Servings

580 Calories per serving
1/2 squash

Amounts Per Serving

  • Total Fat: 25g
  • Cholesterol: 45mg
  • Sodium: 30mg
  • Total Carbohydrates: 90g
  • Protein: 5g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Fall 2014.