Comida Kraft
Recipe Box

Fruity Acorn Squash Bake

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

8 servings

Pineapple and cranberries give this acorn squash bake its sweet- tart appeal. If you don't mention it's a Healthy Living recipe, no one will ever know!

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cut thin slice off rounded side of each squash half to prevent it from tipping over. Place in single layer in foil-lined pan; brush insides evenly with about half the butter.
  • Combine fruit and nuts in medium bowl. Add sugar and honey; mix lightly. Spoon into squash halves; brush with remaining butter.
  • Bake 1 hour or until squash is tender. Cut in half.

Substitute

Substitute a Granny Smith apple for the pear.

Make Ahead

Squash shells can be filled with fruit mixture ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 1-1/2 hours before serving. Let stand at room temperature 20 min., then uncover and bake as directed.

Servings

  • 8 servings

Healthy Living

  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Fruit
  • 1 Fat

Nutrition Bonus

Take advantage of the abundance of squash when in season and prepare this flavorful low-sodium side dish. Not only do the squash and fruit provide sweet and savory flavors, but they also team up to provide vitamin C.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 150
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 25mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was excellent! This was excellent! Even my hubby ate this (and he usually doesn't like squash or cooked fruit). I liked that the pears didn't get mushy when cooked. I added a little bit of cinnamon to the mix - yummy. I made this for my mom's b-day, and she loved it!
Date published: 2007-09-21
Rated 5 out of 5 by from Loved this! Loved this! I used dried cherries instead of cranberries. I've made this several times now. I'm sure I'll be making it again soon.
Date published: 2007-12-31
Rated 4 out of 5 by from very interesting recipe, but I really enjoyed it. very interesting recipe, but I really enjoyed it. the melted sugar makes for a nice sweet sauce and the cranberries go really well.
Date published: 2006-04-22
Rated 3 out of 5 by from Everyone liked it and fun to make....I made a crandberry sauce to go on it if people wanted to... Everyone liked it and fun to make....I made a crandberry sauce to go on it if people wanted to which was good too....
Date published: 2006-06-25
Rated 5 out of 5 by from CRAZY DELICIOUS! CRAZY DELICIOUS!!! Wow. What a winner. Will be a new Thanksgiving tradition.
Date published: 2009-11-23
Rated 4 out of 5 by from I would suggest adding a bit of extra brown sugar -- other than that fabulous! I would suggest adding a bit of extra brown sugar -- other than that fabulous!
Date published: 2008-10-29
Rated 4 out of 5 by from The contrast in tastes makes this recipe an excellent fall staple The contrast in tastes makes this recipe an excellent fall staple
Date published: 2010-01-23
Rated 4 out of 5 by from This is great! This is great! I halfed the recipe and it still made to much.
Date published: 2007-10-31
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