Acorn Squash with Cranberry-Cornbread Stuffing

Name: Acorn Squash with Cranberry-Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Acorn Squash, Cut In Half Lengthwise; 2 teaspoons Brown Sugar; 2 teaspoons Butter; 1 Tablespoon Extra Virgin Olive Oil; 1/2 cups Celery, Diced; 1/2 whole Yellow Onion, Diced; 1 whole Tart Apple, Peeled, Cored, And Diced; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Curry Powder; 1/4 teaspoons Cinnamon; 2 whole Cornbread Muffins, Cut Into Bite-sized Pieces; 1/4 cups Dried Cranberries; 1/2 cups Chicken Stock; Salt To Taste; Freshly Ground Pepper, to taste; Sprinkle Of Parmesan Cheese (optional)

Servings: persons

1 whole Acorn Squash, Cut In Half Lengthwise
2 teaspoons Brown Sugar
2 teaspoons Butter
1 Tablespoon Extra Virgin Olive Oil
1/2 cups Celery, Diced
1/2 whole Yellow Onion, Diced
1 whole Tart Apple, Peeled, Cored, And Diced
1/2 teaspoons Dried Thyme
1/2 teaspoons Curry Powder
1/4 teaspoons Cinnamon
2 whole Cornbread Muffins, Cut Into Bite-sized Pieces
1/4 cups Dried Cranberries
1/2 cups Chicken Stock
Salt To Taste
Freshly Ground Pepper, to taste
Sprinkle Of Parmesan Cheese (optional)

1
1.
2
Preheat oven to 400 degrees.
3
2.
4
Scrape seeds and stringy flesh from squash.
5
Place squash in a baking dish, cut sides up.
6
Pour about an inch of water in the bottom of the dish.
7
Put one teaspoon butter and one teaspoon brown sugar in each half.
8
3.
9
Place in the oven for 15 minutes.
10
Baste squash with the butter and sugar mixture after the 15-minute mark to prevent drying.
11
Put back in the oven for another 30 to 45 minutes, or until fork tender.
12
4.
13
Meanwhile, heat olive oil in a skillet and add the celery, onion, apples, thyme, curry, and cinnamon.
14
Cook until softened.
15
Remove skillet from heat and set aside.
16
5.
17
Place cubed cornbread on a baking sheet and set next to the squash in the oven.
18
Bake for about 10 minutes, or until golden and crunchy.
19
6.
20
Add cranberries and the toasted cornbread to the skillet mixture and gently stir to combine.
21
While stirring, slowly add the chicken broth.
22
Season with salt and pepper.
23
7.
24
Fill the fork-tender squash with cornbread stuffing and place back into oven until heated through.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Acorn Squash, Cut In Half Lengthwise, 2 teaspoons Brown Sugar, 2 teaspoons Butter, 1 Tablespoon Extra Virgin Olive Oil, and more.

Yes, Acorn Squash with Cranberry-Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!