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Stuffed Acorn Squash by


2 acorn squash
1 cup walnuts, roughly chopped
1 cup fresh cranberries
1/3 cup brown sugar
1/4 cup freshly squeezed orange juice
4 tablespoons butter
honey, optional


Preheat oven to 375 F.
Cut each squash in half (make halves as even as possible) and scrape out seeds.
Place squash cut side up in 1-2 baking dish(es).
In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
Divide mixture into 4 parts and stuff into hollow center of squash.
Top each half with 1 tablespoon butter.
Cover baking dish(es) loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
Remove from oven and serve immediately.

Servings: 4

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