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acorn-squash-recipe

Fruit Filled Acorn Squash Recipe:

This fruit filled acorn squash recipe is perfect for the Fall season and Thanksgiving.
Course Side Dish
Cuisine American
Keyword baked acorn squash, dairy free acorn squash
Prep Time 10 minutes
Cook Time 1 hour
Resting time 5 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 120 kcal
Author Jereann Zann - Celiac Mama

Ingredients

  • 2 acorn squash
  • 1/4 cup blueberries
  • 1/4 cup fresh cranberries
  • 1/2 cup honeycrisp apples any red variety will work
  • 8 tbsp honeycrisp apple cider any fresh apple cider can be substituted
  • 1 tsp brown sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat the oven to 350 degrees.
  2. Slice the squash in half, and remove the seeds.
  3. Place each of the halves face down on a baking sheet.
  4. Cook for 20 minutes.
  5. Remove the squash from the oven and turn them right side up.
  6. Add 2 tbsp apple cider to each squash cavity and fill it with blueberries, apples and cranberries.
  7. Add a bit more apple cider if necessary to make sure the liquid goes to the bottom of the top layer of fruit.
  8. Sprinkle brown sugar and cinnamon on the top of each fruit filled squash.
  9. Repeat the above step on the other three halves.
  10. Put the squash back in the oven and cook for another 20-30 minutes, until the outside edges are fork tender.
Nutrition Facts
Fruit Filled Acorn Squash Recipe:
Amount Per Serving
Calories 120
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 8mg0%
Potassium 794mg23%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 6g7%
Protein 1g2%
Vitamin A 790IU16%
Vitamin C 26.4mg32%
Calcium 78mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.