Nov 20 2012

Baked Acorn Squash Stuffed with Cranberries and Onions

I often  make this ahead of the meal and refrigerate until it is ready to be re-heated. Perfect with any winter meal. The steps are written below or click for a printable recipe.

1 acorn squash cut in half with seeds removed.


1/2 cup  cranberry sauce ( preferably whole cranberries)

2 tsp butter

1/2 cup frozen pearl onions, defrosted

salt and pepper to taste

  1. Preheat oven to 350 degrees. Place squash halves in    an oven safe dish, bake for 40 minutes or until fork tender. Scoop out the pulp into a bowl, mash with the cranberrie sauce, and butter, mix in the onions, season with salt and pepper to taste.
  2. Put the filling back into the squash shells, return   to oven refrigerate and cook later or  and cook 15 minutes more or until onions are hot. Serve in the squash shell or scoop out with a spoon and serve with the meal as a side dish.

A Short Rib Dinner with Stuffed Squash

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