With the fall here and holiday meals just around the corner this Cranberry Apple Stuffed Acorn Squash Recipe will be perfect to serve up to your family and guests. Acorn squash is one of my absolute favorite sides…especially during the holidays. I was chatting with my mother online yesterday and told her I was making up this yummy acorn squash with apples and cranberries. She immediately lol’ed me, ha ha! I was curious as to why she was lol’ing. Well turns out she had acorn squash in the oven too! When growing up she would make acorn squash as soon as fall arrived. Maybe that is why I was craving squash yesterday. Fall is in the air.
Cranberry Apple Stuffed Acorn Squash Recipe
Before we married Mike never was a fan of acorn squash. That changed as soon as we had our first fall together. We have made some sort of stuffed or plain acorn squash every year since.
Apples and cranberries together is just perfect. Add them to acorn squash and you have an absolutely delish dish. I highly recommend this dish if you are ready for some great fall flavors or looking for a great holiday side dish.
INGREDIENTS
1 Acorn Squash
1 1/4 cup Cranberries
1/4 cup Brown Sugar
2 Apples
1/2 cup chopped Pecans
1/4 cup Apple Cider
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Cornstarch
DIRECTIONS
Preheat oven to 375.
Core peal and chop apples.
Cut squash in half and remove seeds.
Add a small amount of water (1/8″ – 1/4″) to a shallow baking dish and place squash cut side down in pan.
Bake for 30-40 minutes.
Add cranberries, apple cider, cinnamon, brown sugar and nutmeg to a medium pan over low heat.
Cover and cook until cranberries begin to pop and break down.
Mix cornstarch with 1 tablespoon warm water and stir to make a slurry.
Add slurry to cranberry mixture and stir until thickened.
Add apples and pecans and stir to combine.
Remove from heat.
Remove the acorn squash from the oven,
Drain water and return squash to pan cut side up.
Fill with the apple cranberry mixture and bake another 30 minutes.
Cranberry Apple Stuffed Acorn Squash Recipe
Ingredients
- 1 Acorn Squash
- 1 1/4 cup Cranberries
- 1/4 cup Brown Sugar
- 2 Apples
- 1/2 cup chopped Pecans
- 1/4 cup Apple Cider
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Cornstarch
Instructions
- Preheat oven to 375.
- Core peal and chop apples.
- Cut squash in half and remove seeds.
- Add a small amount of water (1/8" - 1/4") to a shallow baking dish and place squash cut side down in pan.
- Bake for 30-40 minutes.
- Add cranberries, apple cider, cinnamon, brown sugar and nutmeg to a medium pan over low heat.
- Cover and cook until cranberries begin to pop and break down.
- Mix cornstarch with 1 tablespoon warm water and stir to make a slurry.
- Add slurry to cranberry mixture and stir until thickened.
- Add apples and pecans and stir to combine.
- Remove from heat.
- Remove the acorn squash from the oven,
- Drain water and return squash to pan cut side up.
- Fill with the apple cranberry mixture and bake another 30 minutes.
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