Baked Acorn Squash Filled with Stuffing, Cranberries and Brown Sugar Butter

Baked Acorn Squash filled with stuffing, cranberries, and brown sugar butter is a delightful dish that truly captures the essence of fall. This recipe combines the earthy sweetness of acorn squash with a savory stuffing that has just the right balance of flavors. Each bite is a warm celebration perfect for holidays, family gatherings, or a cozy evening meal. Not only is it delicious, but it also makes a beautiful presentation on your dinner table!

What You’ll Need for Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter

To create this wonderful dish, gather the following ingredients:

• 1 acorn squash, halved and seeded
• 4 tablespoons butter, melted
• 4 tablespoons brown sugar
• 2 cups dry stuffing mix
• 1 1/2 cups chicken broth
• 1/4 to 1/3 cup chopped fresh cranberries
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon onion powder, or to taste
• Salt and pepper, to taste

How to Make Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter

Follow these step-by-step instructions to create this mouthwatering dish:

1. Preheat your oven to 400°F (200°C).
2. Place the halved acorn squash into a baking dish. If necessary, make a thin slice off the bottom of each half to prevent wobbling.
3. In a mixing bowl, combine the melted butter, brown sugar, dry stuffing mix, chicken broth, chopped cranberries, garlic powder, and onion powder. Season with salt and pepper to taste.
4. Stir the mixture well until everything is evenly combined.
5. Carefully divide the stuffing mixture between the squash halves, pressing it down gently.
6. If desired, add extra chopped cranberries on top of the stuffing for added color and flavor.
7. Cover the baking dish tightly with aluminum foil.
8. Bake in the preheated oven for approximately 1 hour, or until the squash is tender and easily pierced with a fork.

How to Serve Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter

Once your acorn squash is out of the oven, it’s time to serve! Carefully remove the foil and let the dish cool for a few minutes. For a beautiful presentation, place each stuffed squash half on a serving plate. You can drizzle a little melted butter over the top or garnish with additional cranberries or fresh herbs for a pop of color.

This dish pairs wonderfully with roasted turkey or chicken, and a side of green beans or a seasonal salad adds a nice touch.

Expert Tips for Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter

• Choose the Right Squash: When picking an acorn squash, look for ones that feel heavy for their size with a hard outer skin. This ensures they’re sweet and flavorful.
• Customize the Stuffing: Feel free to add in other ingredients like nuts, cheese, or dried fruit to the stuffing mix for a personal twist on the flavors.
• Make Ahead: You can prepare the stuffed squash ahead of time. Assemble the dish and cover it with plastic wrap; keep it in the fridge. Bake it the next day for an easy meal!

Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter FAQs

Can I use other types of squash?
Absolutely! While acorn squash works wonderfully, you can substitute with butternut squash or even pumpkin for a different flavor profile.

What can I serve with this dish?
This stuffed squash is great on its own, but it pairs nicely with roasted meats, leafy salads, or even a simple grain dish like quinoa.

Can I freeze leftover stuffed squash?
Yes, you can freeze it! Just make sure it’s cooled down first, and then wrap it tightly in plastic wrap and aluminum foil. Reheat when you’re ready to enjoy!

We hope you give this Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter a try. It’s a warm, comforting dish that celebrates the flavors of the season. Happy cooking!

Print Recipe

Baked Acorn Squash Filled with Stuffing, Cranberries, and Brown Sugar Butter

A delightful fall dish combining the earthy sweetness of acorn squash with savory stuffing, perfect for holidays and family gatherings.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Side Dish, Vegetarian

Cuisine: American, Holiday

Keyword: Baked Acorn Squash, Fall Recipes, Holiday Side Dish, Stuffed Squash, Vegetarian Main Dish

Servings: 4 servings

Calories: 300kcal

Ingredients

Squash and Filling

• 1 each acorn squash, halved and seeded Choose a heavy acorn squash with hard outer skin.
• 4 tablespoons butter, melted For drizzling after baking if desired.
• 4 tablespoons brown sugar
• 2 cups dry stuffing mix Feel free to customize with nuts, cheese, or dried fruit.
• 1.5 cups chicken broth
• 1/4 to 1/3 cup chopped fresh cranberries Add extra for garnish if desired.
• 1/4 teaspoon garlic powder Adjust to taste.
• 1/4 teaspoon onion powder Adjust to taste.
• Salt and pepper To taste.

Instructions

Preparation

• Preheat your oven to 400°F (200°C).
• Place the halved acorn squash into a baking dish and slice off the bottom if necessary to prevent wobbling.
• In a mixing bowl, combine the melted butter, brown sugar, dry stuffing mix, chicken broth, chopped cranberries, garlic powder, and onion powder. Season with salt and pepper to taste.
• Stir the mixture until everything is evenly combined.
• Carefully divide the stuffing mixture between the squash halves, pressing it down gently.
• If desired, add extra chopped cranberries on top of the stuffing.
• Cover the baking dish tightly with aluminum foil.

Baking

• Bake in the preheated oven for approximately 1 hour, or until the squash is tender and easily pierced with a fork.

Serving

• Remove the foil and let the dish cool for a few minutes.
• Place each stuffed squash half on a serving plate and drizzle melted butter on top or garnish with cranberries or fresh herbs.

Notes

Make ahead by assembling and covering with plastic wrap before refrigerating. Bake later for an easy meal. Can substitute acorn squash with butternut or pumpkin.