Stuffed Acorn Squash

Carol Davis


Found this recipe on line a couple of months ago, thought I'd try it for Christmas dinner, delicious! If you've never worked with acorn squash (which I hadn't), google "cutting acorn squash" and they have many wonderful videos showing you how to do it. This recipe is perfect for this time of year when fresh cranberries show up in our grocery stores. Enjoy!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min


  • 2
    acorn squash
  • 1 c
    walnuts, roughly chopped
  • 1 c
    fresh cranberries
  • 1/3 c
    brown sugar
  • 1/4 c
    fresh orange juice
  • ·
  • 4 Tbsp

How to Make Stuffed Acorn Squash


  1. Preheat over to 375.
  2. First, cut ends off of squash (so they'll sit level). Next cut each squash in half and scrape out seeds. Place squash open side up in 1 or 2 baking dish(es).
  3. In a large bowl, combine walnuts, cranberries, brown sugar, orange juice, and drizzle honey over all. Toss together making sure everything is evenly coated.
  4. Spoon mixture into hollow center of each squash, dividing evenly between all four. Top each half with 1 tablespoon butter.
  5. Cover baking dish(es) loosely with foil and transfer to oven. Bake for 60-90 minutes, or until squash is fork tender. Remove from oven and serve right away.

Printable Recipe Card

About Stuffed Acorn Squash

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

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