Fruited Baked Squash
Transform your dinner table into a celebration of autumnal flavors with this Fruited Baked Squash recipe! Featuring tender roasted butternut squash halves filled with a delightful medley of dried cranberries, raisins, diced apple, and warm spices like cinnamon and nutmeg, this dish is both comforting and irresistibly sweet. A touch of orange juice creates a luscious caramelized glaze, while optional pecans add a satisfying crunch. Perfect as a holiday side dish or a light vegetarian entrée, this recipe captures the essence of cozy fall cooking in just under an hour. Serve it warm and watch as the blend of sweet and savory flavors steals the spotlight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized butternut squash
- 0.5 cup dried cranberries
- 0.5 cup raisins
- 1 apple (medium, peeled, cored, and diced)
- 0.25 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 tablespoons butter (melted)
- 0.25 teaspoon salt
- 0.5 cup orange juice
- 0.25 cup pecans (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Place cut-side up in a baking dish.
In a small mixing bowl, combine the dried cranberries, raisins, diced apple, brown sugar, ground cinnamon, ground nutmeg, and salt.
Drizzle the melted butter over the fruit mixture and stir to combine.
Divide the fruit mixture evenly into the hollow cavities of the squash halves.
Pour the orange juice into the bottom of the baking dish to create steam during baking and prevent the squash from drying out.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the squash is fork-tender and the fruit filling is bubbly and caramelized.
If using pecans, sprinkle them on top of the fruit filling during the last 5 minutes of baking.
Remove the squash from the oven and let it cool for a few minutes before serving.
To serve, scoop the fruit filling and squash flesh together for a sweet and savory bite.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 328.0 g | 119% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 182.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5010 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
