Baked Cranberry Acorn Squash Recipe
This baked cranberry acorn squash recipe is made by roasting halved acorn squash until tender, then letting apple, fresh cranberries, brown sugar, and butter melt into a light, tangy-sweet sauce. It’s simple to prep, hands-off in the oven, and easy to serve warm or at room temperature.
Ingredients
Ingredients
Step-by-Step Method
Heat the oven and prep the squash
Preheat the oven to 375°F (190°C). Place the acorn squash halves cut-side up in a baking dish.
Mix the filling
In a bowl, toss the diced apple, fresh cranberries, and brown sugar until the fruit is evenly coated.
Fill and top with butter
Spoon the mixture into the centers of the squash halves. Dot the tops with the butter pieces so they melt down into the filling.
Add a splash of water
Pour 2 tablespoons of water into the bottom of the baking dish. This helps keep the squash moist while it roasts.
Bake until tender
Bake for 40–50 minutes, until the squash is fork-tender. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.
Rest and serve
Let it sit for 5 minutes, then spoon some of the pan juices over each piece and serve warm or at room temperature.