Acorn Squash with Brown Sugar and Cranberry Stuffing December 21 2015, 0 Comments

Serves 2 to 4


  • 1 medium sized acorn squash, halved (lengthwise) and seeded 
  • 1 cup Cucina Antica Cranberry Sauce
  • 1 cup walnuts, coarsely chopped
  • ¼ cup fresh, whole cranberries, washed
  • 6 tbsp. butter
  • 4 tbsp. brown sugar
  • 2 cups breadcrumbs
  • Pinch of salt


Preheat oven to 375 degrees. Place acorn squash in a baking dish. Add 2 tbsp. of butter to the pan. Bake for 20 to 30 minutes, until the squash meat is tender but only lightly browned.

Remove from oven and sprinkle lightly with salt. In a large skillet, melt 3 tbsp. butter  over medium heat. Add brown sugar and heat, stirring constantly, until the mixture becomes a glaze (be careful not to let the butter burn). Reduce heat and stir in breadcrumbs and walnuts until just coated. Carefully stir in Cucina Antica Cranberry Sauce and whole cranberries until well combined, but not so much to completely combine the stuffing with the cranberry sauce. Taste for sweetness and add more brown sugar as needed.

Increase oven heat to 425 degrees. Mound stuffing into each squash half. Dot with remaining 1 tbsp. of butter. Return to oven and bake for another 10 to 15 minutes, until stuffing is heated through and crisp on top (squash should be golden brown).