Acorn Squash with Spicy Fruit Relish

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Tender acorn squash are the perfect single-serving dish and when stuffed with dried fruit and cinnamon, they're as beautiful as they are delicious.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish


3 small acorn squash, split in half, seeds removed

3 shallots, slivered

1 Tbsp. crystallized ginger, chopped

1 c. brown rice, cooked

1⁄4 c. dried cranberries

1⁄4 c. golden raisins

1 red apple, cut into 1⁄2-in. dice

3 Tbsp. unsalted butter, melted

2 Tbsp. balsamic vinegar

6 strips fresh orange zest

pinch of freshly grated nutmeg


Preheat the oven to 350°F/180°C.

Using a paper towel or mister, apply a thin coat of vegetable oil to the inside of a cast iron rectangular baker.  Arrange the acorn squash in the pan, cut side up. 

In a mixing bowl, combine the shallot, brown rice, ginger, cranberries, raisins and apple pieces.  Divide evenly among the squash cups.

In a small bowl, combine the melted butter and vinegar.  Pour butter mixture over the fruit mixture and divide evenly among the squash cups. 

Place a piece of orange zest on top of each squash cup and sprinkle with a pinch of grated nutmeg.

Cover the pan with aluminum foil and bake for 30 minutes. 

Uncover the pan and bake an additional 5 - 10 minutes or until squash is tender when pierced with a paring knife.