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.
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.