Cranberry Sauce For Acorn Squash Recipes

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ACORN SQUASH WITH CRANBERRY STUFFING

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



Acorn Squash with Cranberry Stuffing image

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.

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

BAKED CRANBERRY ACORN SQUASH

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



Baked Cranberry Acorn Squash image

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

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

CRANBERRY-STUFFED ACORN SQUASH

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



Cranberry-Stuffed Acorn Squash image

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.

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

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13



Vegan Quinoa-Cranberry Stuffed Acorn Squash image

Steps:

  • Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
  • Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
  • Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
  • Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

2 medium acorn squash (2 to 2 1/4 pounds each)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper
1 small onion, chopped
1 cup red quinoa, rinsed well
1 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 cup dried cranberries
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup roasted, salted and shelled pistachios, coarsely chopped

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