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Barb's Stuffed Acorn Squash

Author: Barb via Kelly the Kitchen Kop

Ingredients

  • 1/2 squash per person gutted
  • 1 small apple per serving cored and chopped. Peel if desired.
  • 1/4 cup of crispy pecans or walnuts per serving coarsely chopped
  • 1/8 cup of fresh/frozen cranberries per serving halved
  • 1 Tablespoon or more butter per serving
  • Cinnamon
  • Maple syrup

Instructions

  • Mix the chopped apples, nuts and cranberries together, fill squash and top with butter. Sprinkle and drizzle desired amount of cinnamon and maple syrup. Cover each with tin foil and place in a roasting pan. Bake at 375* for about an hour or until squash is tender.