Acorn Squash With Cranberry Stuffing Recipe

Name: Acorn Squash With Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 375u00b0 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.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 medium acorn squash, 1/4 cup chopped celery, 2 tablespoons chopped onion, 2 tablespoons butter, and more.

Yes, Acorn Squash With Cranberry Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash With Cranberry Stuffing

How did you like this recipe?

Frequently Asked Questions