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Cherry-Stuffed Acorn Squash

By: Christa Beard  
"Sweet dried cherries, brown sugar and tangy lemon juice spruce up tender squash halves in this special wintertime side dish. 'Instead of sweet potatoes, I make this delicious recipe for holiday dinners,' writes Christa Beard of Jacksonville, Florida."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 98 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 medium acorn squash
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3 tablespoons butter or stick margarine

Directions

  1. Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. x 2-in. baking dishes coated with nonstick cooking spray. Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.

Footnotes

  • Nutritional Analysis: One serving (1 filled squash half) equals 261 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 268 mg sodium, 54 g carbohydrate, 5 g fiber, 2 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by ALINDNIC 
This was a delicious alternative way to serve acorn squash. The dried cherries added a new... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by Jen-Nay 
Where to begin? First, I liked the fruit & sauce. Liked, not loved. I didn't care for the... MORE

 
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