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Acorn Squash With Cranberry Apple Stuffing

Some days I need a little inspiration. I knew that I would be baking squash for our Shabbat dinner tonight. And I knew it would have some delicious dried cranberries in it. I just wasn’t entirely sure what form it would all take. I looked around on the internet for a bit and saw this scrumptious looking recipe for a Southern style baked acorn squash and was on my way! Well, <a href="http://www.elanaspantry.com/cooked-veggies/acorn-squash-with-cranberry-apple-stuffing/" target="_blank">here it is</a>.

5.0 · 3 reviewsRecipe card by Elanas PantryEditorial by recipesvibrant · Updated October 15, 2026
VeganLow CholesterolHealthyFree Of...< 60 Mins
Acorn Squash With Cranberry Apple Stuffing

Total time

40 min

Servings

4

Calories

189.1

Category

Low Protein

Acorn Squash with Cranberry Apple Stuffing is a vibrant, low-protein centerpiece that perfectly balances savory earthiness with festive, tart fruit notes. This elegant dish is an ideal choice for those seeking a quick, plant-based meal that relies on natural flavors rather than complex proteins.

Ingredients

Makes 4 servings

  • 2 acorn squash
  • 2 boiling water
  • 1/2 apples
  • 1 dried cranberries
  • 2 cinnamon

Method

  1. Cut squash in half and with a spoon, remove pulp and seeds.

  2. In a large pyrex baking dish place squash cut-side down.

  3. Pour 1/4-inch boiling water into pyrex dish (or use 1/4 inch room temperature apple juice for extra sweetness).

  4. Place dish in oven and bake squash for 30 minutes at 350 degrees.

  5. In a large bowl, combine apples, cranberries and cinnamon and grapeseed oil to make stuffing.

  6. Remove squash from the oven after the 30 minutes.

  7. Turn halves over and stuff center of each squash half with apple mixture.

  8. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender.

Cook's notes

  • When roasting, place the acorn squash cut-side down in the boiling water to effectively steam the flesh, ensuring it becomes fork-tender without drying out.
  • For a deeper flavor profile, toast your dried cranberries in a dry skillet for 60 seconds before mixing to soften their texture and release aromatic sugars.
  • Use a firm variety of apple, such as Granny Smith or Honeycrisp, to ensure the fruit maintains its structural integrity when stuffed into the roasted squash.
  • Score the inside of the cooked squash flesh with a knife before adding the stuffing to allow the cinnamon and fruit juices to permeate every bite.

Easy swaps

  • Instead of Grapeseed oil, use Melted vegan butterProvides a richer, creamier mouthfeel that pairs exceptionally well with the cinnamon.
  • Instead of Dried cranberries, use Dried cherriesOffers a slightly deeper, more tart profile if you prefer a less sugary stuffing.
  • Instead of Cinnamon, use Pumpkin pie spiceAdds nutmeg, cloves, and ginger for a more complex, warming spice level.
  • Instead of Boiling water, use Unfiltered apple ciderInfuses the squash with deeper orchard notes during the initial 30-minute bake.
  • Instead of Acorn squash, use Delicata squashDelicata has a thinner, edible skin, reducing prep time since peeling isn't required.

Frequently asked

Do I need to peel the acorn squash before baking?

No, the skin of the acorn squash acts as a natural bowl to hold the stuffing. It is best to scoop the flesh out of the skin while eating.

Can I prep the squash ahead of time?

Yes, you can cut and deseed the squash up to 24 hours in advance; store the halves in a sealed bag in the refrigerator until ready to bake.

Why use boiling water in the baking dish?

The water creates a humid environment in the oven, which prevents the squash from browning too quickly and keeps the flesh moist and tender.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it relies entirely on fresh produce, fruit, and spices.

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