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Roasted Acorn Squash Stuffed with Cranberries and Walnuts

You’ll love this Roasted Acorn Squash. The walnuts provide crunch, the cranberries add tang, and everything comes together on a bed of warm, golden squash.

Course Main Course
Author Good Living Guide



  1. Preheat oven to 375º F.
  2. Cut the squash in half, then scrape out the seeds.
  3. Add the cranberries, walnuts, and brown sugar, orange juice and honey together in a large bowl, then mix together until evenly coated.
  4. Add the mixture evenly into the hollow centers of each half of the squash.
  5. Top each half with 1 tbsp butter.
  6. Place in a baking dish that is loosely covered with aluminum foil.
  7. Bake until tender enough for fork to pierce easily, approximately 80-90 minutes.
  8. Remove from oven and serve immediately.
  9. Enjoy!