Winter squash is the top source of potassium – supplying close to 900 mg in 1 cup cooked. Squash is also an excellent source of vitamin A and beta-carotene!

Cranberry-Stuffed Acorn Squash

2 medium acorn squash, halved lengthwise, seeded
45 mL Western Family butter 3 Tbsp
45 mL brown sugar, packed 3 Tbsp
45 mL orange marmalade 3 Tbsp
175 mL raw cranberries, coarsely chopped ¾ cup
pinch ground nutmeg
pinch ground allspice
pinch ground ginger

1. Preheat oven to 350° F (180° C).

2. Butter or spray a medium baking dish and add boiling water to a depth of ¼” (0.5 cm). Place squash in dish, cut sides down; bake until just cooked through but still firm, about 30 minutes.

3. In a small, non-aluminum saucepan, melt butter over low heat. Add sugar and marmalade; stir until well-combined and fairly liquid. Stir in remaining ingredients and remove from heat.

4. Turn squash halves cut sides up; stuff with the cranberry mixture.

5. Bake 20-25 minutes or until squash is tender and filling is bubbly.


Serves 4

Nutritional analysis per serving
Calories 240, Protein 1.4 g, Carbohydrate 37 g, Fat 9.8 g