Dried Cranberries and Squash

"Wonderful flavor combination and they look so attractive.Use unsweetened dried Cranberries or you may substitute dried tart cherries. This will make a lovely Thankgiving or Christmas dish. Original recipe from meals.com"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr 10mins




  • Preheat oven to 375f.
  • Cut the squash in half, scoop out the seeds & fiber.
  • Place cleaned squash cut side up in an oven proof dish. If they are a bit wobbly take a small slice off the bottom.
  • Mix the butter, cranberries, sugar & cinnamon together, divide and place in each of the squash cavities.
  • Cover with foil and bake for 45 minutes to an hour or until the squash is tender.The time will depend on the size of the squash.
  • Uncover and broil 8" from broiler to give them a finished golden look - watch you do not burn them (this only takes apprx 10 minutes.

Questions & Replies

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  1. DianaEatingRichly
    Delicious! My squash were REALLY big, I think maybe the recipe is for the super small individual sized squash. So I doubled the cranberry filling with cinnamon butter. Love the way the cranberries get a caramel flavor to them with the broiling.
  2. jeromesherri
    I made this dish for our towns Christmas pot luck. I live in an old mining town and got great comments on it. To make it more as a dish than individual servings, I cut the squash up and just put the cramberries over it. I tripled the recipe with no problems.
    Bergy, Bergy, what an interesting way to serve up two wonderful additions to a Designer Thanksgiving Dinner. I did use whole cranberries, and followed your recipe, increasing the cranberry quantity, however, to ensure there was plenty to enjoy with Evelyn's turkey... Each squash half was packed well with the cranberry mixture, and the result was a magnificent flavour. Two cooked squash served eight people comfortably. I did cook additional squash... just in case somebody wanted seconds... Thank you, Bergy for not keeping this recipe to yourself. The cranberries were sweetened with Splenda so I could enjoy as well.
  4. mabers
    I just haven't got around to rating this wonderful recipe....have made it twice and loved it both times. The first time I forgot the cinnamon and to be honest, I think I prefer it without. Either way it's a keeper!
  5. beth m.
    This was delicious! The recipe calls for acorn squash but the picture showed butternut so I used butternut and reduced the sugar a little bit but otherwise followed the recipe as written. I love squash and I love cranberries so this is the best of both worlds. Will definitely make this again - like this week. Thanks for sharing!


  1. DianaEatingRichly
    My squash were REALLY big, I think maybe the recipe is for the super small individual sized squash. So I doubled the cranberry filling with cinnamon butter.
  2. yamakarasu
    I only had one squash, so I halved the recipe, and actually used raisins instead of cranberries. It worked really well! I think my squash was just small because it cooked a lot faster than I had estimated and the squash came out on the mushy side, which I didn't care for. My fault, of course! It was still delicious and I'm sure I'll make this again.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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