ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Acorn Squash With Gorgonzola

Yield Makes 8 servings
Prep: 20 min.; Total: 1 hr., 5 min. To make ahead, bake the whole squash the day before, and chill. The next day all you have to do is cut each squash as directed, top with the cheese and raisins, and bake.


  • 2 acorn squash (about 2 1/2 pounds)
  • 1/2 cup butter flavor shortening, melted
  • Salt and pepper to taste
  • 6 ounces Gorgonzola cheese, crumbled (about 1 1/2 cups)
  • 3 tablespoons raisins
  • 1/4 cup seasoned dry breadcrumbs
  • Garnish: fresh parsley

How to Make It

  1. Pierce squash with a knife in several places. Place squash directly on middle rack in oven.

  2. Bake at 350° for 45 minutes or until just tender. Remove from oven; cool.

  3. Cut each squash in half; remove and discard seeds. Cut each half into two wedges. Arrange, skin side down, on a lightly greased roasting pan. Brush cut sides with shortening. Season with salt and pepper to taste.

  4. Combine cheese and raisins. Top each squash wedge with cheese mixture, and sprinkle evenly with breadcrumbs; drizzle with remaining shortening.

  5. Bake at 350° for 20 minutes or until cheese is melted and golden. Garnish, if desired.