Acorn Squash with Cranberry Filling

Acorn Squash with Cranberry Filling

Serves 4


  • 4 acorn squash
  • 1 cup coarsely chopped Paradise Meadow® fresh cranberries
  • ¾ cup chopped pecans
  • ½ cup brown sugar
  • ½ cup butter, melted
  • ½ cup orange marmalade
  • ½ teaspoon ground cinnamon


Cut the squash in half lengthwise. Remove the seeds. Place the squash, cut sides down, on a buttered baking sheet. Bake for 30 minutes in a 375° oven. Combine the cranberries, pecans, brown sugar, butter, orange marmalade and cinnamon. Turn the squash cut sides up on the baking sheet. Fill each squash with the cranberry mixture. Cover with aluminum
foil. Bake for 45 minutes at 350° or until squash is tender.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.