Cranberry Apple Stuffed Squash

Western.Chefs's picture

Jan. 10, 2012


Butternut squash 3 Pound (2 whole, 1 1/2 pound each)
Cooking apples 2 (Granny Smith)
Cornstarch 1 Tablespoon
Apple juice/Cider 1/4 Cup (4 tbs)
Firmly packed light brown sugar 1/4 Cup (4 tbs)
Butter/Margarine 2 Tablespoon
Salt To Taste
Ground pepper To Taste
Fresh cranberries 1 Cup (16 tbs) , washed



1. Preheat oven to 375F.

2. Scrub squash, cut in half lengthwise and remove seeds.

3. In shallow baking pan arrange, cut side down, surround with 1/2 inch hot water and bake 30 minutes.

4. To prepare apples pare, core and coarsely chop them.


5. In a medium saucepan, stir cornstarch into apple juice, mixing until smooth.

6. Add brown sugar, butter, dash salt, dash pepper, apple and cranberries and bring mixture to boiling, stirring constantly.

7. Reduce heat and simmer covered for 10 minutes until apple is tender and sauce is thickened.

8. Turn squash cut side up and bake 30 minutes longer until fork-tender.

9. Remove squash from oven and scoop out centers of squash, leaving 1/2 inch around edge.

10. Sprinkle inside of shells with dash each salt and pepper, chop squash and add to filling.

11. Over low heat, stir until heated through and spoon filling into cavities of squash, dividing evenly.


12. Cut each squash in half lengthwise and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 333Calories from Fat 58

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 117 mg4.88%

Total Carbohydrates 72 g24%

Dietary Fiber 10 g40%

Sugars 31 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet