Acorn Squash with Cranberry Apple Stuffing

Do you ever start out cooking with one dish in mind but end up making something totally different? Maybe it’s just me.

If you follow my tweets, you may remember that I set out to make stuffed pork chops one evening last week…  However, when everything was said and done, the stuffed pork chops turned into my POM-Cider Glazed Pork Chops instead. I couldn’t let go of the stuffing idea, though, so to go along with the pork chops, I decided to use the stuffing in an acorn squash from our CSA.  I had originally been thinking apple and cranberry to go with the pork, but I thought it would work equally well with the acorn squash. In the end, I was happy with both dishes, so it was a win-win.  In fact, I think the stuffed squash would make a delicious Thanksgiving side dish!

Acorn Squash with Cranberry Apple Stuffing

  • 1 acorn squash
  • 1 tablespoon canola oil
  • 1/2 cup celery, diced
  • 3/4 cup onion, diced
  • 1/2 cup carrot, chopped
  • 1 cup cider
  • 1/4 cup brown sugar
  • 1 cup apple, diced (I left the skin on)
  • 1/2 cup fresh cranberries
  • 2 cups (stale) whole wheat bread cut into cubes
  • 1 teaspoon cinnamon
  • Freshly ground nutmeg
  • Kosher salt

Preheat the oven to 375°F.  Slice the acorn squash in half lengthwise.  Scoop out and discard the seeds.  Place the squash cut side down in a glass baking dish.  Add about 1/2 inch of water in the bottom of the dish and microwave on high for 10-15 minutes, until soft. Wipe any excess moisture from the baking dish, and return the squash to the dish, cut side up.

Meanwhile, heat the canola oil in a small skillet over medium heat.  Add the celery, onion, and carrot and saute until soft.  Add the cider and brown sugar. Bring to a boil, and then reduce to a simmer and cook for an additional 5 minutes.

In a mixing bowl, combine the diced apple, cranberries, and bread cubes.  Add the celery and onion mixture, and toss to combine with and moisten the bread mixture.  Stuff the squash halves with the stuffing mixture. Season with the cinnamon, freshly ground nutmeg, and salt to taste.

Bake for 25-30 minutes, until the filling sets up slightly and is golden on top.  Serve immediately (with POM-cider glazed pork chops, if you like!).

14 Responses to Acorn Squash with Cranberry Apple Stuffing

  1. This looks wonderful. I am roasting my first ever acorn squash tomorrow (if all goes as planned), but I’m starting with the traditional butter/sugar mixture – keeping it simple. If I like it as much as I expect to, this recipe will be next!

  2. That stuffing sounds amazing! I love the combination of flavors. I still haven’t tried acorn squash – I’ve been talking about it for weeks now but haven’t picked one up.

  3. I’m going to skip the fruit and sweet stuff because it’s not my taste thing. I am, however, going to forego stuffing the turkey or baking the stuffing on the side and simply use this stuffing recipe minus said fruit and sugar and stuff the acorn squash with it. It’ll look great, save cooking space in the oven and allows me to make a controlled amount of stuffing for each portion. (OK a little left over for limited seconds). I happen to be having three very adventurous children coming with Mom and they have requested brussel sprouts and carrots so this should be an easy sell!

  4. umm this may be a stupid question but does 1 half serve one?? and if i was having 5 people over for thanks giving would i have to get 3 acorn squashes???? please respond.