Fruited Acorn Squash

Servings: 6

Prep Time: 30 min

Cook Time: 50 min


1/4 cup; melted butter or margarine, divided

2 cups; chopped celery

1 cup; chopped onion

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1/2 cup; chopped prunes

1/2 cup; chopped dried apricots

1/2 cup; chopped almonds

1 1/2 cups; chicken broth

3 small acorn squash (each about 1 pound)


  1. Preheat the oven to 350°F. Liberally grease a casserole dish and set aside.
  2. Place 2 tablespoons of the butter or margarine in a medium-sized skillet. Add the celery and onion and sauté for about 5 minutes, or until the vegetables are soft.
  3. Combine the sautéed vegetables, stuffing mix, and remaining butter or margarine in a large bowl, mixing lightly. Add the prunes, apricots, and almonds, and mix lightly. Stir in as much broth as needed to reach the desired consistency. Set aside.
  4. Cut each acorn squash in half crosswise, creating 6 “bowls." If necessary, cut a thick slice from the bottom of each bowl to make the squash stand upright. Using a spoon, scoop out the seeds and stringy portion of the squash, leaving only the flesh and peel.
  5. Place the squash upside-down on the prepared casserole dish and bake on the middle rack of the preheated oven for 20 minutes, or until they just begin to soften.
  6. Remove the dish from the oven, leaving the oven on, and carefully turn the squash over. Fill each with the stuffing, dividing it evenly, and bake for 30 additional minutes until internal temperature reaches 165°F and the squash are tender and lightly browned on top.