Stuffed Acorn Squash

Stuffed Acorn Squash Recipe

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Paula S.


Such a good fall side and especially great for the holiday table!


★★★★★ 2 votes



Add to Grocery List

  • 2 can(s)
    chicken broth (13 3/4 oz)
  • 4
    small acorn squash, halved and seeded
  • 2/3 c
    butter or margaring
  • 4 c
    dry herb-seasoned stuffing mix
  • 2
    (2-ounce) packages pecan pieces
  • 2/3
    cups seedless raisins, cranraisins or dried cranberries

How to Make Stuffed Acorn Squash


  1. Pre-heat oven to 400 F. Reserve 1-1/3 cup broth, then pour remaining broth into a shallow baking dish. Place squash cut-side down in the broth. Bake 30 minutes. In a medium saucepan over medium-high heat, heat reserved broth and butter or margarine until the butter (or margarine) melts. Stir in stuffing mix, pecans and raisins. Remove squash from oven, turn squash over, cut side up. Spoon stuffing into squash cavities. Bake 20 minutes more or until squash is is done, basting with broth every 10 minutes.

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About Stuffed Acorn Squash

Course/Dish: Vegetables
Other Tag: Quick & Easy

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