Stuffed Acorn Squash

Filled with dried fruits and spices, this winter squashed is baked until tender. It is like having dessert instead of a vegetable!


  • 1 acorn squash, medium size
  • 1 Golden Delicious Apple, peeled, cored and chopped
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • 2 Tablespoons unsalted butter, melted
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 350° F.
  2. Wash and dry squash. Cut squash in half and discard seeds (set seeds aside for roasting). Place squash, skin side up, in a greased 1-quart baking dish.
  3. Combine apple, butter, brown sugar, cranberries, raisins, cinnamon and nutmeg in a medium size bowl. Fill each squash half with apple mixture. Cover with aluminum foil.
  4. Bake 45 to 60 minutes, or until squash is tender.


Substitute fresh or frozen blueberries for dried raisins.

Pick a squash that is dark green in color. The part that was in contact with the ground will be a light yellow to light orange.

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