Acorn Squash Stuffed with Apples and Cranberries

1 acorn squash, halved and seeded
3 Tbsp. Butter Olive Oil
3 Tbsp. brown sugar
1/2 tsp. cinnamon
1 medium Granny Smith apple, peeled, cored and cut into 1/2 inch cubes
2 Tbsp. dried cranberries
2 Tbsp. pecans, coarsely chopped (optional)


Preheat oven to 350 degrees. Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up. Combine remaining ingredients in a bowl and divide between the squash halves. Bake for 20 minutes more. If desired, 10 minutes before cooking time is complete, top with pecans.

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