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Sweet Cranberry-Stuffed Acorn Squash


  • 1 acorn squash
  • 3 tbl butter, melted
  • 2 tbl dark brown sugar
  • 1/4 cup cranberries
  • 1/2 cup apple or pear, cubed
  • 1/4 cup old-fashioned oats
  • 1/4 tsp cinnamon, ground
  • 1/8 cup toasted almonds, sliced


1. Preheat oven to 400 °F. Halve the acorn squash lengthwise and scrape out the seeds. Brush the flesh with 1 tablespoon melted butter, then sprinkle with 1 tablespoon dark brown sugar.

2. In a medium bowl, mix the cranberries, apple or pear, oats, cinnamon, 2 teaspoons dark brown sugar, and the toasted almonds. Spoon mixture into squash halves, dividing equally, and dot with 2 tablespoons butter.

3. Bake for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer. Let cool slightly before serving.

Adapted from Bon Appetit

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