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I’ve never bought acorn squash before. And this year I finally did and I tried eating it in a couple different ways. This one was my favorite.


  • 2 acorn squash
  • boiling water, or apple juice
  • 2 apples, peeled, cored and chopped into 1/4-inch pieces
  • 1/2 cup dried cranberries
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter or oil
  • salt and fresh ground black pepper to taste, optional

Cut squash in half and with a spoon, remove pulp and seeds.

In a large baking dish place squash cut-side down. Pour 1/4-inch boiling water into dish (or use 1/4 inch room temperature apple juice for extra sweetness). Place dish in oven and bake squash for 30 minutes at 350 degrees F.

In a large bowl, combine apples, cranberries, cinnamon, butter, salt, and fresh ground black pepper to taste to make stuffing.

Remove squash from the oven after the 30 minutes. Turn halves over and use a fork to shred the pulp. Optional: Add one tablespoon of melted butter with brown sugar into each half to allow it to soak into the squash before adding filling.

Then stuff center of each squash half with apple mixture.

Return to oven and bake for 25 minutes until squash and apples are tender.

Enjoy as a side for any fall meal.