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Nutrition Facts
Serving Size 1 (582g) Recipe makes 2 servings
Calories 403
Calories from Fat 150		(37%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 65mg		2%
Potassium 1793mg		51%
Total Carbohydrate 67.3g		22%
	Dietary Fiber 11.2g	44%
	Sugars 32.0g
Protein 6.0g		11%
detailed view... how is this calculated?

Cranberry Apple Stuffed Squash

Recipe #327224 | 1¼ hours | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Sep 25, 2008

It's fall in Wisconsin! Made this up last night after traveling to our local apple orchard and picking out a beautiful autumn cup winter squash, a 'cousin' of the butternut squash, too good not to share!

SERVES 2 (change servings and units)

Ingredients

1 (2-4 lb) kabocha squash or butternut squash or buttercup squash or autumn cup squash (winter squash)
1 tablespoon butter
1 medium apple, diced
1/2 cup fresh cranberries, frozen can also be used
2 tablespoons brown sugar
2 tablespoons chopped pecans, toasted
1/2 teaspoon cinnamon

Directions

1
Preheat oven to 350 and prepare baking dish large enough to hold your squash.
2
Halve squash and scoop out the pulp.
3
Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist.
4
About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off.
5
Remove squash from oven, flip over and fill with apple/cranberry filling.
6
Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.

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Featured Reviews for This Recipe

From: Pizzabeast

On Oct 22, 2009

Delicious! I added a little fresh ginger as well to give it a bit of spiciness.

0 people found this review helpful

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From: free-free

On Feb 12, 2009

Really enjoyed this I used a butternut & after cutting it gave it rub with a bit of "i can't believe it not butter" and also rubbed a bit of garlic, chili and brown sugar into them -than took advice from JanuaryBride and used fresh squeezed OJ in the bottom of the pan...i added dried cranberry as well as the frozen and did the rest of the stuffing as stated ...served them with herbed & nutty couscous w/ spicy sauce on the side (oh- i also "cut them in half"... length wise to make eating easier)...(you could even eat the skin... ) really nice, great flavor and pretty presentation too->Thanks Brooke!

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From: Lynne the Pirate Queen

On Dec 31, 2008

Made this tonight and shared with my roomie — my fiance doesn't like squash, so our roomie reaped the benefits and had extra! We both loved the filling, and agreed that it tastes a lot like my cranberry-apple pie. I used whole frozen cranberries, and like Sydney Mike, used an acorn squash because that's what I had available. Perfectly simple and tasty, this has all the best flavors of autumn rolled into one dish. Thanks for sharing!

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From: Sydney Mike

On Nov 11, 2008

Made this with an Acorn Squash (couldn't find the Autumn Cup variety!) & used fresh cranberries! Loved the use here of the toasted nuts! VERY, VERY FLAVORFUL & something I intend to add to my Thanksgiving table (We're going vegetarian this year since my son & DIL are just that!) Thanks for a great keeper! [Tagged, made & reviewed in Please Review My Recipe]

1 person found this review helpful

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