Cranberry sauce is a traditional condiment served with turkey or other poultry dishes, but it can also be used to add a tart and flavorful twist to a variety of other dishes, including acorn squash. Acorn squash is a versatile winter squash that can be roasted, baked, or steamed, and its mild flavor pairs well with the bright and tangy taste of cranberries. Whether you're looking for a classic cranberry sauce recipe to serve with your holiday meal or a creative new way to enjoy acorn squash, this article has you covered.
Let's cook with our recipes!
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
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.
ACORN SQUASH & CRANBERRY-ORANGE SAUCE
A great slow cooker idea. This is a pretty squash dish even the kids will like. It goes well with roasted pork or pork chops.
Provided by venus2
Categories Vegetable
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut each squash in half length wise; remove seeds.
- Cut squash into 1 inch thick wedges.
- Arrange squash in slow cooker.
- Heat cranberry sauce, marmalade, cinnamon and raisins; stir until smooth.
- Pour sauce over squash in cooker.
- Cover& cook on low heat setting for 6-7 hours or high heat for 3-31/2 hours.
Nutrition Facts : Calories 334.1, Fat 0.4, SaturatedFat 0.1, Sodium 51.6, Carbohydrate 87.1, Fiber 4.9, Sugar 60.4, Protein 2.3
ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES
Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal.
Provided by All.Around.The.Kitchen
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
- Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
- Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
- Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
- Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 41.2 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 185 mg, Sugar 23 g
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
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.
CRANBERRY-PECAN MICROWAVE ACORN SQUASH
This is really good for the holidays, plus it's quick and easy. Microwaving first makes it a lot easier to slice the squash.
Provided by Carol Seagraves
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce each squash in several places to allow steam to escape, then place 2 inches apart in the microwave. Microwave on high for 6 minutes. Remove to a cutting board.
- Cut each squash in half crosswise; remove and discard seeds. Arrange halves with cut-sides down on a microwave-safe plate.
- Cover tightly with plastic wrap and microwave until tender, 7 to 9 minutes. Remove stems and cut a thin slice from the pointed ends to prevent tipping. Flip so cut-sides are facing up.
- Mix graham cracker crumbs, pecans, butter, brown sugar, and nutmeg in a bowl. Spoon 1/4 of the mixture into each squash half.
- Microwave, uncovered, until filling is heated through, 2 to 5 minutes.
- Serve topped with cranberry sauce.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 57.7 g, Cholesterol 40.7 mg, Fat 24.2 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 10.6 g, Sodium 103.6 mg, Sugar 27.9 g
CRANBERRY ROASTED SQUASH
I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.
Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges
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
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
CRANBERRY SAUCE FOR ACORN SQUASH
This recipe has been passed around the family for years. A pretty cranberry sauce replaces plain brown sugar as a topping for acorn squash. The squash may be cooked more quickly in the microwave by cooking it on high 5 minutes, cutting it in half, removing the seeds and cooking another 5 minutes, or until tender.
Provided by Crabpot
Categories Cranberry Sauce
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).n
- On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.n
- In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.n
- Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.n
Nutrition Facts : Calories 328.5 calories, Carbohydrate 79.9 g, Fat 0.4 g, Fiber 7.6 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 15.7 mg, Sugar 51.7 g
Tips:
- Choose the right acorn squash: Look for squash that are deep green in color and have no blemishes. The squash should also be firm to the touch.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Then, roast the squash face down on a baking sheet at 400 degrees Fahrenheit for 30-40 minutes, or until the squash is tender.
- Make the cranberry sauce: While the squash is roasting, make the cranberry sauce. Combine cranberries, sugar, water, and orange zest in a saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, or until the cranberries have softened and the sauce has thickened.
- Assemble the dish: Once the squash is roasted and the cranberry sauce is made, assemble the dish. Place the roasted squash halves on a serving platter and top with the cranberry sauce. You can also add a dollop of sour cream or yogurt, if desired.
Conclusion:
Acorn squash stuffed with cranberry sauce is a delicious and easy-to-make dish that is perfect for a fall meal. The sweetness of the cranberries complements the savory flavor of the squash, and the dish is sure to be a hit with your family and friends. So next time you're looking for a new way to enjoy acorn squash, give this recipe a try.
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