Acorn Squash With Cranberry Stuffing
Sweet acorn squash filled with tart cranberry stuffing, combining apples, lemon juice, and sugar for a warm, comforting dish perfect for fall gatherings.
Ingredients
Instructions
- Halve the acorn squash and remove the seeds and fibers.
- Place the squash halves, cut side down, in a baking pan and add 1/2 inch of water.
- Bake at 375°F for 45 minutes.
- While the squash is baking, melt butter in a saucepan.
- Add salt, lemon or lime juice, and the diced apple; cook over low heat until the apple is tender.
- Add cranberries and water; cook until the cranberries begin to pop.
- Stir in sugar until dissolved.
- Turn the baked squash over and fill with the cranberry mixture.
- Cover and bake for an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding chopped pecans or walnuts to the cranberry stuffing. If fresh cranberries are unavailable, dried cranberries can be used instead, but reduce the sugar slightly as they are sweeter. You can also substitute the apple with pears for a different taste. Be sure to check the squash for doneness before removing from the oven.
Serving Suggestions
This dish makes a stunning centerpiece for holiday meals and pairs beautifully with Spicy Caesar Salad for a balanced meal. Serve with roasted vegetables or a grain dish like quinoa for a complete vegetarian dinner. Consider drizzling with a bit of balsamic reduction for added flavor. It's also a great side dish for Thanksgiving celebrations.
Storage & Reheating
Leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Acorn Squash With Cranberry Stuffing contains roughly 599 calories, with 2g protein, 10g carbohydrates, and 61g fat. It is an excellent source of vitamin C (26% of the Daily Value). Note that it is relatively high in sodium, at 1204mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the acorn squash ahead of time?
Yes, you can prepare the acorn squash in advance. Halve and scoop out the seeds, then store the halves wrapped in plastic in the refrigerator for up to 2 days. Prepare the stuffing and fill the squash just before baking to ensure it's fresh and flavorful.
What can I use instead of butter?
If you prefer a dairy-free option, you can substitute the butter with olive oil or coconut oil in the recipe. This will maintain the moisture and flavor of the stuffing while making it suitable for vegan diets.
How do I know when the squash is fully cooked?
The acorn squash is fully cooked when it can be easily pierced with a fork and is tender all the way through. The flesh should be soft and slightly caramelized. If you find it hard, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).