Roasted Acorn Squash With Apples And Cranberries Recipes

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ACORN SQUASH STUFFED WITH APPLES, NUTS AND CRANBERRIES



Acorn Squash Stuffed With Apples, Nuts and Cranberries image

Looking for a tasty fall treat? Try these acorn squash stuffed with autumn goodness. Apples and nuts just shout "harvest time."

Provided by Jennifer Swartvagher

Categories     Autumn Foods

Time 1h10m

Number Of Ingredients 7

2 acorn squash
2 apples (peeled and chopped)
3/4 cup dried cranberries
3/4 cup walnuts (chopped)
2 tablespoons cinnamon ((or to taste))
1/2 cup dark brown sugar
3 tablespoons butter or vegan butter (softened)

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half longways.
  • Remove seeds and pulp.
  • Pour ¼ cup water into a baking dish and add squash cut side down.
  • Place baking dish in the oven and bake for 30 minutes.
  • In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
  • Remove squash from oven and let cool.
  • Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
  • Return to oven and bake for an additional 30 minutes or until tender.

Nutrition Facts : ServingSize 1/2 squash, Calories 519 calories, Sugar 48.2 g, Sodium 15.1 mg, Fat 24 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 81.6 g, Fiber 9.4 g, Protein 5.7 g, Cholesterol 22.9 mg

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

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

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 AllAroundTheKitchen

Categories     Acorn Squash Side Dishes

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

BAKED SQUASH WITH APPLES AND CRANBERRIES



Baked Squash With Apples and Cranberries image

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut.

Provided by Annacia

Categories     Apple

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 acorn squash (about 2 to 2-1/2 pounds total)
nonstick cooking spray
1 1/2 cups fresh cranberries
1/3 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/8 teaspoon ground cloves
2 medium tart apples, peeled, cored and cut into 1/2-inch-thick slices (such as Granny Smith)
2 tablespoons maple-flavored syrup
2 tablespoons chopped toasted pecans

Steps:

  • Cut squash crosswise into 1/2-inch slices, remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray.
  • Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
  • Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
  • Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
  • Stir in apples.
  • Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
  • Remove from heat and stir in maple syrup.
  • TO SERVE:.
  • Arrange squash slices on plate.
  • Spoon the apple mixture over the squash pieces.
  • Sprinkle with pecans. .

Nutrition Facts : Calories 288.9, Fat 5.6, SaturatedFat 0.5, Sodium 26, Carbohydrate 63.2, Fiber 7.3, Sugar 31.2, Protein 2.8

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

"You'll find this delicious squash is a welcome change from plain vegetable side dishes," assures Karen Scaglione of Nanuet, New York. "It makes a great accompaniment to pork roast."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

1 medium acorn squash
1 cup chopped peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon

Steps:

  • Cut squash in half; discard seeds. Place squash cut side up in a 9x5-in. loaf pan. Fill centers with apple. Cover and bake at 400° for 30 minutes., In a microwave-safe bowl, combine honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. , Bake, uncovered, 25-30 minutes longer or until tender.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 11g fiber), Protein 3g protein.

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.

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