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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.

Acorn Squash with Spicy Fruit Relish

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Side Dish
  • Serving Size: Serves 6
Ingredient Description:
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

  1. Preheat the oven to 350°F/180°C.
  2. 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. 
  3. In a mixing bowl, combine the shallot, brown rice, ginger, cranberries, raisins and apple pieces.  Divide evenly among the squash cups.
  4. In a small bowl, combine the melted butter and vinegar.  Pour butter mixture over the fruit mixture and divide evenly among the squash cups. 
  5. Place a piece of orange zest on top of each squash cup and sprinkle with a pinch of grated nutmeg.
  6. Cover the pan with aluminum foil and bake for 30 minutes. 
  7. Uncover the pan and bake an additional 5 - 10 minutes or until squash is tender when pierced with a paring knife.