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Fruity Acorn Squash Bake

Serves 8


  • 2 medium, seeded acorn squash (halved lengthwise)
  • 2 tbsp. melted butter or margarine
  • 1, 8 oz. can pineapple chunks (drained and finely chopped)
  • 1 medium peeled pear (cut into ½ in. pieces)
  • 1/2 cup dried cranberries
  • 1/3 cup slivered almonds (toasted)
  • 1 tbsp. honey
  • 2 tbsp. brown sugar


  1. Preheat oven to 375ºF. Cut a thin slice off the bottom of each squash half to keep it from rolling; discard slices.
  2. Remove and discard seeds. Place squash halves in foiled lined baking pan; brush insides lightly with butter or margarine.
  3. Combine fruit and almonds in a medium bowl. Add honey and brown sugar; mix lightly. Spoon evenly into hollowed out squash halves. Brush filling with remaining butter or margarine.
  4. Bake 1 hour until squash is tender. Cut each squash in half again to serve.