Cranberry Apple Stuffed Winter Squash with Cinnamon Pecans
This stuffed winter squash features tender buttercup or autumn cup squash filled with a warm, spiced mixture of diced apples, tart cranberries, toasted pecans, and brown sugar with cinnamon. The natural sweetness of the roasted squash pairs beautifully with the tangy cranberries and aromatic spices, creating a perfect autumn side dish or vegetarian main course. Great for Thanksgiving dinner or any fall gathering, this recipe transforms humble winter squash into an elegant, colorful centerpiece that's both nutritious and satisfying.
Ingredients
- 1 buttercup squash (2-4 lb) or autumn cup squash, winter squashacorn squash1:1vegetariandairy-free
similar cooking time
- 1 tablespoon butter
- 1 medium apple, diced
- ½ cup fresh cranberries, frozen can also be used
- 2 tablespoons brown sugar
- 2 tablespoons pecans, chopped, toasted
- ½ teaspoon cinnamon
Instructions
- 1
Preheat oven to 350 degrees and prepare baking dish large enough to hold squash
- 2
Halve squash and scoop out the pulp
- 3
Place cut side down in baking dish and bake for 35 minutes, adding a bit of water to keep squash moist
- 4
About 7-10 minutes before timer goes off, heat small saucepan over medium heat
- 5
Add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon to saucepan
- 6
Heat until butter is melted, then simmer on low until timer goes off
- 7
Remove squash from oven and flip over
- 8
Fill squash halves with apple cranberry mixture
- 9
Bake an additional 25-35 minutes depending on type and size of squash, adding water to bottom of dish
- 10
Cook until squash is fork tender
Tips
Add a small amount of water to the baking dish to keep the squash moist during cooking and prevent burning.
Test doneness by piercing the squash with a fork - it should go through easily when properly cooked.
Toast the pecans beforehand for enhanced nutty flavor and better texture in the filling.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in 350F oven for 15-20 minutes until heated through.
Can prepare filling up to 1 day ahead and refrigerate. Assemble and bake when ready to serve.
Serve hot as a side dish or vegetarian main course. Pairs well with roasted meats or can stand alone.
Common Mistakes
Don't skip adding water to the baking dish to avoid dried out or burnt squash
Test for doneness with a fork to avoid undercooked, tough squash
Don't overfill squash halves as filling may overflow during final baking
Substitutions
Dairy-Free Swaps
similar cooking time
General Alternatives
FAQ
Can I use frozen cranberries instead of fresh?
Yes, the recipe specifically mentions frozen cranberries can be used. No need to thaw them first, just add directly to the pan.
How do I know when the squash is done cooking?
The squash is ready when it's fork tender - a fork should pierce through the flesh easily without resistance.
Can I make this ahead of time?
You can prepare the filling up to a day ahead and refrigerate it. Assemble and bake when ready to serve for best results.