Recipes We Love: Sweet and Savory Stuffed Squash

Last month, we were with the ladies at Hyacinth’s Place here in Washington, D.C. And during our time together, we made this most delicious dinner a sweet and savory stuffed acorn squash. Our volunteer, Kelly Jung, pictured to the right, was on hand talking with the ladies about the nutritional value of ingredients we used.

If you have a chance to try this recipe, please do.

Sweet and Savory Stuffed Squash

Recipe courtesy of


  • 2 acorn squashes

  • 1 cup chopped walnuts

  • 1 cup dried cranberries

  • 1 large apple, peeled, cored, and chopped

  • ½ cup brown sugar

  • 2 tsp. Sauer’s Rubbed Sage

  • 2 Tbsp. butter


1. Preheat oven to 375°F.

2. Cut acorn squash in half lengthwise; remove seeds and membrane material. Place squash halves cut side down on a foil-lined baking sheet. Bake for 30 minutes or until squash begins to soften.

3. While squash is baking, combine walnuts, cranberries, apple, brown sugar and sage in a bowl.

4. Stuff the squash halves with the filling, place back on the baking sheet filling side up and bake for an additional 30 minutes. Remove from oven, top each squash half with ½ tablespoon butter, return to oven and bake for an additional 15 minutes or until squash is tender. The flesh of the squash should be easy to penetrate with the tip of a knife.

5. Serve hot or warm.

Tamara Bibby