Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Acorn Squash With Compote Stuffing Recipe
    Lost? Site Map

    Acorn Squash With Compote Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    oberon's Note:

    One night I was cooking for a friend who had me over for dinner the night before. He served two of my favorite veggies -- broccoli and sweet potatoes. As it turns out, they were all I had in my house as well. Feeling like I couldn't serve the same to him the very next night, I hit the local veggie stand, not really knowing what I wanted. When I walked in, I saw the acorn squash piled high. Then I saw a bin of various dried fruits. The rest was improvisation. Feel free to play with the kinds of fruits, nuts and seasonings. The next time I make this I'll add some onions to give it a chutney flavor. Note that all these measurements are approximations. Adjust for your own tastes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 425.
    2. 2
      Cut ends off squash, then halve it and remove the seeds.
    3. 3
      Place the squash flesh side down in a baking pan with 1/4 inch of water and cook for 45 minutes.
    4. 4
      In a sauce pan combine all remaining ingredients save the butter and salt.
    5. 5
      Cook until the liquid reduces by at least half and thickens.
    6. 6
      (Reduce further depending on your own tastes).
    7. 7
      Stir in butter until completely melted and mixed through.
    8. 8
      Taste and adjust with salt.
    9. 9
      When the squash are done, remove them from the water bath and spoon compote into the cavity left by the seeds.

    Ratings & Reviews:


    Nutritional Facts for Acorn Squash With Compote Stuffing

    Serving Size: 1 (452 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 760.1
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 10.2 g
    Cholesterol 30.5 mg
    Sodium 279.7 mg
    Total Carbohydrate 80.5 g
    Dietary Fiber 9.3 g
    Sugars 47.4 g
    Protein 8.9 g

    The following items or measurements are not included:

    dried cherries

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes