Cranberry Stuffed Acorn Squash

Pat Duran


This recipe is sure to please those squash lovers and makes a great presentation too! Other squash may be used such as,zucchini,butternut..etc..
If desired peel cut up squash in bite sized pieces and fry in skillet with the shallots and garlic...and continue with recipe -serve over rice with a side salad....


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25 Min
1 Hr


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4 small
acorn or other squash
rice and mixed salad leaves


shallots. finely chopped
4 clove
2 Tbsp
vegetable oil
red chili, deseeded and finely chopped
1 Tbsp
each-ground cumin,coriander and cinnamon
2 tsp
ground ginger
1 c
pork sausage,uncooked (like jimmy dean's)
1/4 c
pine nuts, or walnuts, toasted
1/4 c
fresh or defrosted cranberries
1 small
red apple, unpeeled and diced
1 Tbsp
chopped fresh parsley
to taste
salt and pepper

How to Make Cranberry Stuffed Acorn Squash


  • 1Preheat oven to 400^. Cut just a small piece off the top of the squash and scoop out the seeds, reserve the tops. Cut a slice off the bases of the squash so they can stand up on a baking sheet.
  • 2Stuffing:
    Gently fry the shallots and garlic in the oil in a skillet until beginning to brown. Add the chili, cumin,coriander,cinnamon, and ginger to the skillet and fry, stirring constantly for 1 minute.
  • 3Add the pork and nuts and fry until the meat has browned. Stir in the cranberries, apple and parsley. Season to taste. Remove from the heat and spoon the mixture into the cavity of each squash and firmly pack.
    replace tops of squash and bake on the middle shelf of the oven for 1 hour, or until the squash are soft and cooked through and stuffing is hot. Serve with rice and garnish with mixed salad greens.

Printable Recipe Card

About Cranberry Stuffed Acorn Squash

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: American

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