The best ways to cook with acorn squash is by roasting it. In this recipe I not only roast the squash, I stuff it with apples, oatmeal, cranberries, pecans, cinnamon, and brown sugar of course. It brings together every fall flavor into a cute little stuffed squash. This hearty breakfast makes even the gloomiest fall day, a little more brighter. Special shout out to my local Main & Vine store for sponsoring this recipe.

Ingredients:

3 acorn squash 

1 1/2 cup oatmeal 

1/2 cup dried cranberries 

1/2 cup pecan 

1/2 cup brown sugar +1/4 cup

2 tsp cinnamon 

Pinch of salt 

3 cups apple 

6 tbsp melted butter, divided

 

Instructions:

1 . Combine oatmeal, dried cranberries, pecans, brown sugar, cinnamon, salt, apples, and 4 tbsp melted butter in a large bowl. 

2 . Slice each acorn squash in half, then remove and discard the seeds inside. 

3 . Place the cut squashes into a deep baking dish (cut side up). 

4 . Brush the edges of the acorn squashes with the remaining 2 tbsp butter and sprinkle the entire insides with 1/4 cup brown sugar. 

 

5 . Stuff each halved squash with the oatmeal mixture. 

6 . Pour about 1/4 cup of water into the baking dish. Extra moisture will help the squash cook faster and steam better.

7 . Bake at 350 for about 45 minutes. Serve immediately. 

 

 

Acorn Squash with Oatmeal and Cranberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 acorn squash
  • 1½ cup oatmeal
  • ½ cup dried cranberries
  • ½ cup pecan
  • ½ cup brown sugar +1/4 cup
  • 2 tsp cinnamon
  • Pinch of salt
  • 3 cups apple
  • 6 tbsp melted butter, divided
Instructions
  1. Combine oatmeal, dried cranberries, pecans, brown sugar, cinnamon, salt, apples, and 4 tbsp melted butter in a large bowl.
  2. Slice each acorn squash in half, then remove and discard the seeds inside.
  3. Place the cut squashes into a deep baking dish (cut side up).
  4. Brush the edges of the acorn squashes with the remaining 2 tbsp butter and sprinkle the entire insides with ¼ cup brown sugar.
  5. Stuff each halved squash with the oatmeal mixture.
  6. Pour about ¼ cup of water into the baking dish. Extra moisture will help the squash cook faster and steam better.
  7. Bake at 350 for about 45 minutes. Serve immediately.