Baked Cranberry Acorn Squash

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8

    • Ingredients

  • 4smallacorn squash
  • 1cupapple, chopped, unpared
  • 1cupfresh cranberries, chopped
  • 1/2 teaspoonorange rind, grated
  • 1/2 cupbrown sugar
  • 2tablespoonsbutter, melted

    • Directions

  • Cut squash in half lengthwise; remove seeds.
  • Place cut side down in 13 x 9x 2 inch baking dish.
  • Bake in a 350 degree oven for 35 minutes.
  • Turn cutside up.
  • Combine remaining ingredients; fill squash with fruit mixture.Continue baking for 25 minutes, or until squash is tender.

    • Reviews

  • “This was soooo good with braised pork chops and fresh green beans. I used Craisins instead of fresh cranberries and fresh orange zest instead of orange rind. It was delicious.”

  • “Where are you Tonkcats?I love your recipes and this one was no exception, I loved it! .Instead of fresh cranberries I used some left over brandied cranberries and cut back on the sugar.The orange rind gives a nice subtle flavor.Excellent recipe thanks Tonkcats”

  • “I really liked this!My husband doesn’t like sweet side dishes much, but still ate all of his, which I think is a good sign.I used maple syrup instead of brown sugar (and left out the butter).It was so easy!”

  • “This was really good. My daughter said it tasted like dessert! The orange zest really adds to the flavor.”

  • “Great recipe! I might increase the amount of apple and brown sugar.This is a good twist on acorn squash.”

  • “WONDERFUL!! My mom absolutly loves this recipe. I have to make it at least once a week now.”

  • “AWESOME!Nice blend of flavors…especially liked the addition of the orange peel and used double the amount called for.This is an easy and special dish.”

  • “This was very very good, a nice way to bring in the fall. I think I have a sweet tooth…but this was way to sweet for me! I think maybe I will cut down the brown sugar and cranberries next time–there will be a next time! I added some spinach, sage, rosemary, skipped the butter, and garlic.”

  • “I have never been a big fan of acorn squash and have only had it baked with LOTS of butter and brown sugar. I was pleasantly surprised at how much I enjoyed the combination of the tart cranberries and the flavor of the orange rind with the squash. I think my daughter may have added more than the reccomended orange rind, but it was just fine. The cranberries added beautiful color to this dish also.”

  • “We love this!Thanks so much for sharing.”

  • “Oops- sorry. I forgot the stars and this is a five star all the way!”

  • “This was a pleasant change from the usual sweet squash recipes – the tartness of the cranberries was a perfect contrast! I cut the recipe back to 2 servings with no difficulty at all. Thanx Tonkcats!”

  • “Wonderful!Delicious, easy to do, quick to prepare and it looks gorgeous.The perfect recipe.This tastes more like dessert than a side dish.”

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