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Sweet Cranberry-Stuffed Acorn Squash


  • 1 acorn squash
  • 3 Tbsp butter, melted
  • 2 Tbsp 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


Preheat oven to 400 F.

Halve the acorn squash lengthwise and scrape out the seeds. Brush the flesh with 1 Tbsp melted butter, then sprinkle with 1 Tbsp dark brown sugar.

In a medium bowl, mix the cranberries, apple or pear, oats, cinnamon, 2 tsp dark brown sugar, and the toasted almonds.

Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter. Bake in a 400 degree oven 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