See more
Oxmoor House Photo by: Oxmoor House

Fruited Acorn Squash

Oozing with sugary fruit and nuts, this vitamin-packed squash is a fun alternative to the usual green vegetable.

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 squash half)
  • Cook time:1 Hour, 15 Minutes
  • Prep time:15 Minutes


  • 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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 4.0g
  • Saturated fat: 1.6g
  • Protein: 2.3g
  • Carbohydrate: 20.5g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 102mg
  • Calories from fat: 28%
  • Fiber: 2.7g
  • Calcium: 47mg

Go to full version of

Fruited Acorn Squash recipe