Acorn Squash with Cranberry Stuffing

Total Time Prep: 10 min. Bake: 55 min.
Yield 4 servings
Test Kitchen Approved
If you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, Texas

Ingredients

  • 2 medium acorn squash
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 medium tart apple, peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon pepper
  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons water

Directions

  1. Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes.
  2. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy.
  3. Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

Nutrition Facts

1 each: 270 calories, 6g fat (4g saturated fat), 15mg cholesterol, 367mg sodium, 57g carbohydrate (36g sugars, 5g fiber), 2g protein.

If you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, Texas
Recipe Creator

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