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Roasted Cranberry Acorn Squash

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Karen Farr


2 acorn squash
1/2 cup raw cranberries
4 baby carrots, sliced thinly (optional)
1 med peeled apple
1/4 cup brown sugar or maple syrup
1/8 cup white sugar (optional)
1/4 cup margarine (optional)
dash salt
1 tsp cinnamon (optional)


Preheat oven to 350 °F. Line a cookie sheet with tin foil and spray with non-stick spray. Wash the acorn squash, cut in half and scoop out the seeds and pulp. Lay the squash cut side down on the tin-foil lined cookie sheet. Bake for 45 minutes. Meanwhile, boil the cranberries and carrots in water to which you've added 1/8 cup of sugar (sugar optional). Boil until the cranberries crack and are softened. Remove from heat and drain. Mix in one chopped apple, 1 tablespoon of butter or margarine and 1/4 cup of brown sugar or maple syrup and a dash of salt. Add cinnamon if desired. Stir to blend.

After the 45 minutes are up, remove the cookie sheet from the oven and turn the squash right side up. Spoon filling evenly into the squash and top with 1 - 2 teaspoons of margarine and continue to bake for another 20-25 minutes.

Serving: 1 half acorn squash per person


The colorful filling and caramelized tops look very festive. Use different vegetables or fruits as desired, such as raisins and chopped nuts.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.