Acorn Squash with Cranberries and Apple
Cuisine: American
Author: Kitchens
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
  • 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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