Cranberry Stuffed Acorn Squash Recipe

Cranberry Stuffed Acorn Squash is always a hit during the cold winter season. The naturally tart cranberries are sweetened with orange and spiced with cinnamon and nutmeg. It’s a perfect pairing with the natural gentle sweetness of acorn squash. Pop them in the microwave for a quick and delicious side dish to meats and poultry or as a lunch meal treat by itself. Kids may even consider this dessert!

If you prefer to bake the acorn squash, I’ve included an oven method below.

Cranberry Stuffed Acorn Squash Recipe

2 (1 pound each) acorn squash
1-1/2 cups fresh or frozen cranberries
1/4 cup finely-minced sweet onion
3 Tablespoons orange marmalade or orange juice
2 Tablespoons brown sugar
2 Tablespoons butter, melted but cool
1 teaspoon lemon juice
1/4 teaspoon fresh-grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Pierce the acorn squash all over with a fork or sharp knife so it will not burst in the microwave. Cook on High for 6 to 10 minutes (microwave power levels vary, so check). Turn the squash over, if necessary, and cook an additional 3 to 5 minutes until fork-tender. Remove from microwave and let rest for 10 minutes.

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While the acorn squash is resting, stir together cranberries, sweet onion, marmalade or orange juice, brown sugar, butter, lemon juice, nutmeg, cinnamon, and salt until well-combined. Place mixture in a micro-safe bowl, cover with plastic wrap (venting to let air pressure escape), and cook on High for 3 minutes. Remove and stir. Cook an additional 2 to 3 minutes or until cranberries have popped and softened. Remove and let cool slightly while you proceed with the acorn squash.

Cut the acorn squash in half from stem to point and remove seeds. Place cut-side up on a platter. Fill with the cranberry mixture. If necessary, cover and reheat on a micro-safe platter on High for 1 to 3 minutes, until heated through. Let rest 5 minutes before serving.

Yield: 4 servings

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Oven Method:
Cut the acorn squash lenghtwise in half from stem to point. Scoop out the seeds and save them to roast later, if desired. Place the halves on a foil-lined baking pan and sprinkle lightly with salt.

Preheat oven to 375 F. Position a rack in the lower third of your oven.

Prepare the cranberries in the microwave as described above. If you do not have a microwave, simply combine the ingredients in a saucepan on the stove-top and saute until the cranberries have popped and softened.

Fill the cavities of the acorn squash halves with the cranberry sauce. Bake 30 to 45 minutes until the squash flesh is tender. (Timing will depend upon the size of the squash.)