Cranberry Apple Acorn Squash

Cranberry Apple Acorn Squash with apples, cranberries, pecans, and warm spices. A beautiful Thanksgiving side dish.

This Cranberry Apple Acorn Squash is a beautiful fall side dish that brings together tender roasted squash with a sweet and tart cranberry apple filling. The cranberries, apples, pecans, brown sugar, and warm spices make every bite full of autumn flavour, while the squash makes a lovely edible serving bowl.

It’s especially nice for Thanksgiving and other holiday dinners when you want a side dish that feels a little more special than the usual vegetables. The colours look beautiful on the table, and the combination of sweet fruit, crunchy pecans, and tender acorn squash pairs wonderfully with turkey, ham, or roasted chicken.

Tips for Best Results

• Choose firm acorn squash – Look for squash that feels heavy for its size with firm, unblemished skin.
• Cut the squash carefully – Acorn squash can be difficult to cut. Use a sharp chef’s knife and a stable cutting board.
• Don’t overcook the squash initially – You want it tender enough to fill but still sturdy enough to hold its shape.
• Cook the cranberries until they pop – This allows them to soften and creates a naturally thick, jammy filling.
• Add the apples near the end – Adding them after the cranberry mixture has thickened keeps them from becoming overly soft.
• Watch the filling as it bakes – The second bake brings everything together and allows the flavours to meld.
• Let it rest briefly – Allow the squash to sit for a few minutes before serving so the filling isn’t piping hot.

Ingredients and Substitutions

• Acorn squash – Choose medium-sized squash that are similar in size so they cook evenly. Delicata or small kabocha squash could also work, although the cooking time may vary.
• Fresh cranberries – Fresh cranberries provide the best tart flavour and texture. Frozen cranberries can also be used without thawing.
• Apples – Use a firm, slightly tart apple such as Granny Smith, Honeycrisp, or Pink Lady. Pears could be used for a softer, sweeter variation.
• Brown sugar – Adds sweetness and helps balance the tart cranberries. Light or dark brown sugar will work.
• Pecans – Add a buttery crunch to the filling. Walnuts are an easy substitute.
• Apple cider – Adds extra apple flavour and helps cook the cranberries. Apple juice can be used instead.
• Cinnamon and nutmeg – Give the filling its warm, classic fall flavour. A pinch of allspice would also be delicious.
• Cornstarch – Thickens the cranberry mixture so it stays nicely nestled inside the squash. Arrowroot can be used as an alternative thickener.

Looking for More Thanksgiving Recipes?

If you’re planning a Thanksgiving or holiday dinner, this Cranberry Apple Acorn Squash would be delicious alongside other fall favourites.

This Pumpkin Cream Cheese Dip is a delicious and creamy way to enjoy fall flavors. A perfect party appetizer or snack, it’s always a hit!

This recipe for bacon and pomegranate roasted Brussels sprouts is tangy, sweet, salty and delicious. It’s a perfect Christmas side dish!

Cranberry Fluff Salad is an easy holiday side dish perfect for Thanksgiving and Christmas dinner.  A luscious combination of cranberries, pineapple, whipped topping and marshmallows.

Cranberry Apple Acorn Squash

Yield: 2 servings | Prep time: 15 minutes | Cook time: 1 hour 10 minutes

Ingredients

• 1 acorn squash
• 1¼ cups cranberries
• ¼ cup brown sugar
• 2 apples, peeled, cored, and chopped
• ½ cup chopped pecans
• ¼ cup apple cider
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon cornstarch
• 1 tablespoon warm water

Directions

1. Prepare the Oven: Preheat oven to 375°F (190°C).
2. Prepare the Squash: Cut the acorn squash in half and remove the seeds.
3. Bake the Squash: Add ⅛ to ¼ inch of water to a shallow baking dish. Place the squash cut-side down in the dish and bake for 30 to 40 minutes, until tender. (Image 1)
4. Cook the Cranberries: While the squash is baking, add the cranberries, apple cider, brown sugar, cinnamon, and nutmeg to a medium saucepan over low heat. Cover and cook until the cranberries begin to pop and break down. (Image 2)
5. Thicken the Filling: Stir the cornstarch and warm water together to make a slurry. Add it to the cranberry mixture and stir until thickened.
6. Add the Apples and Pecans: Stir in the chopped apples and pecans, then remove from the heat.
7. Fill the Squash: Carefully remove the squash from the oven and drain the water from the baking dish. Return the squash to the dish cut-side up and fill with the cranberry apple mixture.
8. Finish Baking: Bake for another 30 minutes, until the squash is tender and the filling is hot.
9. Serve: Let the squash cool for a few minutes before serving.