Fruited Acorn Squash

Oxmoor House
Fruited Acorn Squash Recipe
Oxmoor House
Oozing with sugary fruit and nuts, this vitamin-packed squash is a fun alternative to the usual green vegetable.
4 servings (serving size: 1 squash half)


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2 acorn squash (about 1 pound each)
4 teaspoons light butter
1 1/2 teaspoons light brown sugar
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons golden raisins
2 tablespoons dried cranberries (such as Craisins)
2 tablespoons chopped pistachios


Prep: 15 Minutes
Cook: 1 Hour, 15 Minutes

Preheat oven to 350°.

Cut a small slice from both ends of squash so halves sit upright. Cut squash in half crosswise; discard seeds and stringy pulp. Place squash halves, cut sides up, in an 11 x 7-inch baking dish. Place 1 teaspoon butter in center of each squash half. Combine brown sugar and remaining 8 ingredients in a small bowl; stir well. Sprinkle brown sugar mixture evenly into center of each squash half.

Cover and bake at 350° for 1 hour and 15 minutes or until squash is tender.

Created date

March 2010

Nutritional Information

Calories 115
Fat 4.0 g
Satfat 1.6 g
Protein 2.3 g
Carbohydrate 20.5 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 102 mg
Caloriesfromfat 28 %
Fiber 2.7 g
Calcium 47 mg