Acorn Squash With Cranberry Sauce Recipes

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CRANBERRY-STUFFED ACORN SQUASH



Cranberry-Stuffed Acorn Squash image

I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 medium acorn squash
1 cup fresh or frozen cranberries, coarsely chopped
1 medium tart apple, coarsely chopped
1 medium orange, peeled and diced
2/3 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup butter, melted
1 teaspoon grated orange zest
Pinch salt

Steps:

  • Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.

ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES



Roasted Acorn Squash with Apples and Cranberries image

Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal.

Provided by All.Around.The.Kitchen

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

2 large acorn squash
3 Granny Smith apples - peeled, cored, and diced
1 cup chopped celery
1 cup chopped onion
1 cup dried cranberries
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅓ cup water
2 tablespoons butter
½ cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
  • Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
  • Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
  • Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
  • Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 41.2 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 185 mg, Sugar 23 g

CRANBERRY SAUCE FOR ACORN SQUASH



Cranberry Sauce for Acorn Squash image

This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender.

Provided by Crabpot

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 6

2 acorn squash, halved and seeded
½ cup brown sugar
½ cup white sugar
¾ cup water
1 (12 ounce) package cranberries
½ cup port wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
  • In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
  • Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 79.9 g, Fat 0.4 g, Fiber 7.6 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 15.7 mg, Sugar 51.7 g

ACORN SQUASH ROASTED WITH APPLESAUCE



Acorn Squash Roasted With Applesauce image

I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.

Provided by Derf2440

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 acorn squash
vegetable oil cooking spray
1 cup applesauce
4 teaspoons butter
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1/2 cup water

Steps:

  • Preheat oven to 350f degrees.
  • Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
  • Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
  • Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
  • Pour water around squash.
  • Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

Nutrition Facts : Calories 251, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.1, Sodium 401.6, Carbohydrate 48, Fiber 4.8, Protein 2.1

BAKED CRANBERRY ACORN SQUASH



Baked Cranberry Acorn Squash image

Make and share this Baked Cranberry Acorn Squash recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Yield 8 serving(s)

Number Of Ingredients 6

4 small acorn squash
1 cup apple, chopped, unpared
1 cup fresh cranberries, chopped
1/2 teaspoon orange rind, grated
1/2 cup brown sugar
2 tablespoons butter, melted

Steps:

  • Cut squash in half lengthwise; remove seeds.
  • Place cut side down in 13 x 9 x 2 inch baking dish.
  • Bake in a 350 degree oven for 35 minutes.
  • Turn cut side up.
  • Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.

Nutrition Facts : Calories 177.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.7, Carbohydrate 39.5, Fiber 4.2, Sugar 15.3, Protein 1.8

ACORN SQUASH WITH CRANBERRY STUFFING



Acorn Squash with Cranberry Stuffing image

If you have squash or cranberry lovers at the table, here's your new go-to recipe. It's colorful, the blend of flavors is delicious and it's a fitting addition to a Thanksgiving menu. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

2 medium acorn squash
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons butter
1 medium tart apple, peeled and diced
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/8 teaspoon pepper
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons water

Steps:

  • Cut squash in half; discard seeds. Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. , Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper. Cook, uncovered, over medium-low heat until apple is tender, stirring occasionally. Stir in the cranberries, sugar and water. Cook and stir until berries pop and liquid is syrupy. , Turn squash halves over; fill with cranberry mixture. Cover and bake 10-15 minutes longer or until squash is tender.

Nutrition Facts : Calories 270 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 5g fiber), Protein 2g protein.

ACORN SQUASH WITH CRANBERRY SAUCE



ACORN SQUASH WITH CRANBERRY SAUCE image

Categories     Fruit     Vegetable     Side     Healthy

Yield 8 servings

Number Of Ingredients 8

1 (12-ounces) pkg. whole fresh cranberries (Do not use canned)
1 large thin-skinned orange, un-peeled, seeded, and chopped
1 large apple, un-peeled, seeded, and chopped
1/2 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 Tablespoons sugar
4 small acorn squash, about 1 1/2 to 2 1/4 pounds each

Steps:

  • Cranberry Sauce: In a small saucepan, combine cranberries, orange and apple pieces. Add water. Bring to a boil; reduce heat. Add cinnamon and ginger; simmer until mixture is soft. Remove from heat and stir in sugar. Squash: 1) Slice squash in half. Scoop out the seeds and slice a tiny bit off the bottoms of the squash so it will sit on the plate later. 2) Place squash halves cut side down in a glass dish in 1/8-inch water. 3) Prick the skin of the squash with a fork several times. Cover the dish with plastic wrap and microwave for about 3 to 5 minutes, depending on size of the squash. Squash is done when a fork pierces the skin easily. 4) Stuff the cranberry mixture into the squash cavity. Microwave another minutes.

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Top Asked Questions

How to cook squash and cranberries in the oven?
Directions. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.
What is the best way to cook acorn squash?
We love this roasted acorn squash recipe. It’s easy. Simply cut the squash into wedges the brush with olive oil and season with brown sugar, salt and pepper. Bake for about 1 hour then serve the roasted squash with a mixture of melted butter, walnuts and cranberries spooned on top.
How to cook squash and Apple squash?
Cut a thin slice from the bottom of squash halves so they sit flat. Place squash hollow side down in an ungreased 13x9-in. baking dish. Add 1/2 in. water. Cover and bake at 375° for 45 minutes. Meanwhile, in a small skillet, saute celery and onion in butter until tender. Add the apple, salt, lemon juice and pepper.
How to cook squash on the stove top?
Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes. Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up.

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