How To make Acorn Squash with Cranberry Filling
Ingredients
4
small
acorn squash
1
salt
8
tablespoons
butter, or margarine
8
tablespoons
honey
16
ounces
whole-berry cranberry sauce
Directions:
1. Wash and dry squash.
2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch.
3. Let stand 5 minutes.
4. Cut in half and remove seeds.
5. Place cut-side-up in a shallow, heat resistant, non-metallic baking dish.
6. Sprinkle with salt. Place 1 tablespoon of butter and 1 tablespoon of honey in each half.
7. Heat, uncovered, in microwave oven for 4 minutes or until butter has melted.
8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash.
9. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot.
How To make Acorn Squash with Cranberry Filling's Videos
What's For Dinner November -Day 8 // Stuffed Acorn Squash
Tonight I made some delicious cranberry sauce ????Stuffed acorn squash ❤️ parmesan carrots ???? and asparagus. The house smelled like Christmas ❤️❤️
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GF Vegan Cranberry Pistachio Stuffed Acorn Squash
This recipe is packed with protein, nutrients and fiber and a whole lot of flavor. Makes for a lovely presentation too ???? make sure to follow for more recipes
Cranberry Quinoa Stuffed Acorn Squash (vegan)
Beans are optional, probably would look better without and would pack in the squash better, but I love beans so I add them in. It's up to you.
Ingredients
1 acorn squash
1 cup cooked quinoa
1 cup of beans (optional)
1 cup of cranberries (fresh or frozen)
1/3 cup of pecans and 1/3 cup of walnuts (or just 2/3 cup of one or the other, walnuts or pecans)
1/4 cup maple syrup (and more for top, optional)
1 tsp cinnamon
1/2 tsp pumpkin pie spice mix (or 1 tsp if you're like me and like a stronger spice/flavor)
vegan butter (optional)
Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Stuffed Acorn Squash Recipe
Roasted acorn squash filled with mushrooms, lentils, chestnuts, dried cranberries, and fresh herbs!
Easy, vegan, & gluten-free!
Turkey Cranberry Stuffed Acorn Squash Recipe for a Delight
full recipe
Harvest Elegance: Turkey Cranberry Stuffed Acorn Squash for a Seasonal Delight
Description: Embrace the flavors of the season with our Turkey Cranberry Stuffed Acorn Squash Recipe a gourmet dish featuring savory turkey and herb stuffing, complemented by the sweet-tartness of cranberries. Elevate your autumn table with this delicious and visually stunning recipe.
Savor the essence of autumn with our Turkey Cranberry Stuffed Acorn Squash Recipe a culinary masterpiece that combines the earthy sweetness of acorn squash with a savory turkey and herb stuffing, enhanced by the delightful burst of cranberries. This recipe not only delights the taste buds but also presents a visually stunning dish perfect for elevating your seasonal table. Join us in creating this gourmet, yet easy-to-make, stuffed acorn squash that captures the warmth and flavors of fall.
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Cranberry Orange Acorn Squash
In this video, I demonstrate how to make delicious cranberry orange acorn squash. It's wonderful any time, but would be especially great around the holidays, so keep this in mind for later in the year!
Cranberry Orange Acorn Squash
Makes 4 Servings
1 acorn squash
Extra virgin olive oil
1 Tbsp butter
1/4 cup sweetened dried cranberries
2 Tbsp orange juice concentrate, thawed
Ground cinnamon
Roast squash: Wash squash and cut it in half from end to end. Remove seeds. Coat both pieces entirely (inside and outside) with a light coating of oil. Place on a parchment-paper lined baking sheet, or oiled baking sheet. Bake at 400°F for 30 to 45 minutes, until fork tender.
Prepare dish: Carefully remove squash from each shell, preserving the shells to be used as bowls. Place the removed squash flesh in a bowl. Add the butter, cranberries and orange juice concentrate. Mix well, then spoon back into one or both reserved squash shells. Sprinkle lightly with cinnamon and serve.