Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Cranberry-Stuffed Acorn Squash

Ingredients

  • 2 medium acorn squash halved
  • 3 tbsp (45 mL) Western Family butter
  • 3 tbsp (45 mL) packed brown sugar
  • 3 tbsp (45 mL) orange marmalade
  • 3/4 cup (175 mL) raw cranberries, coarsely chopped
  • pinch ground nutmeg
  • pinch ground all spice
  • pinch ground ginger

Directions

  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Butter or spray a medium baking dish and add boiling water to a depth of 1/4 inch (0.5 cm)
  3. Place squash in dish, cut sides down; bake until just cooked through but still firm (about 30 minutes)
  4. In a small, non-aluminum saucepan, melt butter over low heat. Add sugar & marmalade; stir until well-combined and fairly liquid. Stir in remaining ingredients and remove from heat
  5. Turn squash halves cut sides up; stuff with cranberry mixture
  6. Bake 20-25 minutes or until squash is tender and filling is bubbly
Back to Fresh Solutions

Related Recipes

Cranberry-Stuffed Acorn Squash

Ingredients

  • 2 medium acorn squash halved
  • 3 tbsp (45 mL) Western Family butter
  • 3 tbsp (45 mL) packed brown sugar
  • 3 tbsp (45 mL) orange marmalade
  • 3/4 cup (175 mL) raw cranberries, coarsely chopped
  • pinch ground nutmeg
  • pinch ground all spice
  • pinch ground ginger

Directions

  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Butter or spray a medium baking dish and add boiling water to a depth of 1/4 inch (0.5 cm)
  3. Place squash in dish, cut sides down; bake until just cooked through but still firm (about 30 minutes)
  4. In a small, non-aluminum saucepan, melt butter over low heat. Add sugar & marmalade; stir until well-combined and fairly liquid. Stir in remaining ingredients and remove from heat
  5. Turn squash halves cut sides up; stuff with cranberry mixture
  6. Bake 20-25 minutes or until squash is tender and filling is bubbly