Gingered Acorn Squash with Spiced Cranberry Sauce

Recipe from Southern Living

More From Southern Living


  • 6 small acorn squash
  • 1 cup water
  • 1/2 cup butter or margarine
  • 2 garlic cloves, minced
  • 1/4 cup whipping cream
  • 1 1/2 tablespoons minced fresh ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Spiced Cranberry Sauce


  1. Cut squash in half crosswise; remove and discard seeds. Place, cut side down, in a 15- x 10-inch jellyroll pan, and add 1 cup water.
  2. Bake at 350° for 1 hour or until tender; drain. Scoop pulp from bottom halves, leaving 1/2-inch shells; set shells aside. Scoop all pulp from remaining squash halves; mash all pulp.
  3. Melt butter in a large skillet; add garlic, and sauté until tender. Stir in squash pulp, whipping cream, and next 3 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into squash shells; top and serve with Spiced Cranberry Sauce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gingered Acorn Squash with Spiced Cranberry Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy