Nourish PA: Cranberry Apple Stuffed Winter Squash

Once you learn how to break down winter squash, there are so many possibilities for what to do with them. You can use them to make a creamy pasta sauce, bake them in a gratin, add them to chili, and even roast the seeds for a snack! This cozy recipe uses acorn squash, which is mild, sweet and nutty, and stuffs the squash with seasonal ingredients. Cranberry apple stuffed winter squash makes a great vegetarian main dish for a holiday meal!

Cranberry Apple Stuffed Winter Squash

Prep Time Cook Time Total Time
15 min 65 min 80 min


  • 3 acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 2 cups packaged bread cubes, or 1/2 loaf stale white bread, cut into 1/2-inch pieces
  • 1 apple, such as Granny Smith, Gala, or Fuji, cored and cut into 1/2-inch pieces
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts or pecans
  • 1 tablespoon brown sugar, or sugar
  • 1 teaspoon ground cinnamon, or pumpkin pie spice


  1. Preheat oven to 375°F and line a rimmed baking sheet with aluminum foil and grease with oil. Place squash, cut-side-down on prepared baking sheet. Bake until squash is fork-tender, about 35-40 minutes. Set aside.
  2. In a medium bowl, toss bread cubes, apple, raisins, walnuts, brown sugar and cinnamon together until combined. Stuff cavity of squash with bread mixture. Bake squash, cut-side-up on baking sheet until filling is light golden-brown, about 20-25 minutes. Serve warm and enjoy.

Thanks to GIANT Food Stores, which has partnered with PA Eats to help create recipes for our Nourish PA and Nourish PA for Kids series.

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