Acorn Squash with Cranberry Stuffing

Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

Ingredients Nutrition


  1. Halve squash and remove seeds.
  2. Spray lightly with cooking spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F oven or until tender when tested with a fork.
  3. Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute onion and celery until tender.
  4. Add salt, pepper, allspice, apple and 1 Tbs apple juice; cook just until apple is tender.
  5. Stir in cranberries, raisins, and 1 Tbs apple juice; cook until cranberries pop.
  6. Add brown sugar; stir until dissolved.
  7. Stir in bread cubes and nuts.
  8. If desired, a few drops of almond extract may be added.
  9. Sprinkle baked squash with salt (optional) and pepper.
  10. Divide stuffing evenly between the halves.
  11. Bake for 15 minutes at 375F.


Most Helpful

Oh, was this good. Very festive looking with quite a different twist to a dressing. Orange squash, the red cranberries, and it smelled good cooking....

chattycathy642 November 29, 2002

I used the optional almond extract and enjoyed it. The combination of textures was quite nice.

sugarpea November 24, 2003

This was a great recipe. I used dried cranberries instead of fresh and it was still really tasty. Two thumbs up!

Wind in the Canyon November 21, 2006

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