Acorn Squash With Dried Fruit and Granola Compote

Name: Acorn Squash With Dried Fruit and Granola Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash; 14-½ cup quick-cooking rolled oats (to your preference); 2 tablespoons dried cranberries; 6 dried apricots (cut into small pieces); 2 large dried apple rings (cut into small pieces); 2 tablespoons maple syrup; 1 tablespoon butter; 2 tablespoons brown sugar; 2 teaspoons flour; ½ teaspoon cinnamon; ¼ teaspoon clove; 1 pinch salt

Servings: persons

1 acorn squash
14-½ cup quick-cooking rolled oats (to your preference)
2 tablespoons dried cranberries
6 dried apricots (cut into small pieces)
2 large dried apple rings (cut into small pieces)
2 tablespoons maple syrup
1 tablespoon butter
2 tablespoons brown sugar
2 teaspoons flour
½ teaspoon cinnamon
¼ teaspoon clove
1 pinch salt

1
["Preheat oven to 350.", "Lightly grease a 9 X 13"" pan.", "Take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half.", "Let cool before you cut it in half!", "(5-10 minutes).", "Cut in half and scoop out center to make a nice 'bowl' for the compote.", "But leave enough squash to eat!", "(Some people may end up scooping out too much, and then they'll just be eating the compote --).", "Take each half the acorn squash- halved and centers scooped out.", "Place face side up in lightly greased pan.", "In a separate bowl, mix all ingredients RESERVING THE BUTTER to be cut up and placed on top.", "Make sure you mix thoroughly- separate equally amongst the 2 halves.", "Brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.", "Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork."]

1493

kcal

Calories

Fat

258

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 acorn squash, 14-½ cup quick-cooking rolled oats (to your preference), 2 tablespoons dried cranberries, 6 dried apricots (cut into small pieces), and more.

Yes, Acorn Squash With Dried Fruit and Granola Compote falls under the Breakfast 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.

That's it — enjoy your meal!