Cranberry Stuffed Squash
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If you've never made acorn squash, you're missing out on what our Test Kitchen thinks is one of the best autumn veggies. Try this recipe as your introduction to (or reminder of) a really yummy veggie.
What You'll Need
- 2 tablespoons butter, melted
- 2 medium acorn squash, cut in half and seeded
- 1/4 teaspoon salt
- 1 (16-ounce) can whole-berry cranberry sauce
What to Do
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Brush butter evenly over each squash half then sprinkle with the salt. Place on baking sheet and bake for 45 minutes.
- Spoon cranberry sauce equally into centers of the squash halves and bake for 25 to 30 more minutes, or until squash is tender.
For a crunchy topping, sprinkle 1/2 cup finely chopped pecans over the cranberry sauce before baking.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 308
- Calories from Fat 55
- Total Fat 6.2g 9 %
- Saturated Fat 3.7g 19 %
- Trans Fat 0.2g 0 %
- Protein 2.0g 4 %
- Cholesterol 15mg 5 %
- Sodium 235mg 10 %
- Total Carbohydrates 67g 22 %
- Dietary Fiber 4.4g 17 %
- Sugars 43g 0 %