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Cookie-Topped Fruit-Stuffed Acorn Squash
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Cookie-Topped Fruit-Stuffed Acorn Squash
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You’ll find this delicious squash is a welcome change from plain vegetable side dishes.  It makes meals more festive when you serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season’s finest apples and cranberries. And best of all? It’s finished off with a delicious cookie topping.

Prep time
Bake/Cook time
8 servings
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Cookie-Topped Fruit-Stuffed Acorn Squash
Light Brown Sugar
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
8 servings


  • 4 medium acorn squash (1 1/4-1 1/2 lb each)
  • 1 1/2 cups seedless oranges (peeled, white pith removed and chopped)
  • 1 1/4 cups whole berry cranberry sauce
  • 6 tablespoons margarine or butter, melted
  • 1/4 cup packed Imperial Sugar Light Brown Sugar
  • 1 tablespoon Imperial Sugar Dark Brown Sugar
  • 3 teaspoons ground cinnamon, divided (2 teaspoons for topping)
  • 1/2 teaspoon salt


  • 2/3 cup unsalted butter, at room temperature
  • 1 cup quick-cooking oats
  • 1/2 cup all-purpose flour*
  • 1/2 cup packed Imperial Sugar Light Brown Sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. Spray 1 or 2 baking sheets with nonstick cooking spray. Set aside.
  3. Pierce squash generously with a fork and arrange squash onto paper towels in microwave. Microwave on high power 6 to 7 minutes or until slightly tender. Cut in half and remove seeds.
  4. In a large bowl, combine orange pieces, cranberry sauce, butter, brown sugar, cinnamon and salt. Mix well.
  5. Spoon mixture evenly into squash halves, place onto baking sheet(s) and bake, uncovered, for 40 to 45 minutes.
  6. Remove baking sheet(s) from oven. Scoop tablespoons of topping mixture equally on top of squash halves. Bake for 10 to 15 minutes or until topping is golden brown. Squash should be tender. To keep squash halves upright as they bake, cut a narrow slice off the bottom of each half before stuffing.
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