Acorn Squash with Cranberries and Apple is a wonderful side dish for holiday or Sunday meals throughout Autumn and Winter.  The flavors are memorable.
Acorn Squash with Cranberries and Apple

Acorn Squash with Cranberries and Apple
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4 to 6
  • 2 medium or 3 small acorn or sweet dumpling squash
  • 1/2 Cup (one stick) butter -- divided in half and melted in 2 separate bowls
  • 1/4 Cup light or dark brown sugar
  • 2 tart apples -- peeled, cored, and chopped (we use Granny Smith)
  • 1/4 Cup plus 1Tablespoon dried cranberries
  • 2 teaspoons minced orange peel or 2 Tablespoons of fresh orange zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  1. Preheat oven to 350 degrees and cover a large cookie sheet with aluminum foil. Cut your squash in half, remove the seeds, and place them face down on your pan. Bake them for 40 minutes.
  2. Combine 1/4 Cup of melted butter with the brown sugar, stirring well. In a separate bowl, combine the other 1/4 Cup of melted butter with the apples, cranberries, orange peel, cinnamon, and nutmeg.
  3. When your squash are finished baking, turn them over, prick the flesh all over with a fork, then brush on the butter/brown sugar mixture, pouring any extra into the squash halves. Fill each squash with the apple mixture before baking for an additional 30 minutes.


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