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Acorn Squash With Apple Raisin Stuffing


Baked Stuffed Acorn Squash

Baked Stuffed Acorn Squash

Diana Rattray
This delicious baked acorn squash is stuffed with a combination of chopped apples, cinnamon, and raisins or dried cranberries, along with melted butter. It's an easy side dish to make, and goes well with chops, steaks, pork roasts, poultry, and sausages.


  • Boiling water
  • 2 acorn squash
  • 2 large cooking apples, peeled, cored, chopped
  • 2 to 4 tablespoons raisins or coarsely chopped dried cranberries
  • 3 to 4 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • 4 tablespoons brown sugar


Heat oven to 375°.

In a large baking dish or jelly roll pan, pour in about 1/4-inch of boiling water. Cut squash in half lengthwise; with a spoon, remove all pulp and seeds. Place each half cut-side down in the baking dish. Bake for 30 minutes.

Combine remaining ingredients. Remove squash from the oven; turn halves over. Stuff the center or each squash half with the apple mixture. Return to the oven for 30 to 35 minutes longer, or until apples and squash are tender. Stir each center lightly before serving.
Serves 4.

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