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Baked Acorn Squash with Cranberry Orange Sauce

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Baked Acorn Squash with Cranberry Orange Sauce

Thanksgiving will look and taste so bright with this tart and citrusy fruit-topped roasted acorn squash. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Canola oil cooking spray
  • ¼ cup dried cranberries
  • 1 teaspoon orange zest
  • ¼ cup orange juice
  • 1 tablespoon canola oil
  • 1 large acorn squash (1½ pounds), quartered lengthwise, seeded, skin pierced with a fork in several places
  • 1 to 2 tablespoons brown sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract


1. Preheat oven to 375°F. Lightly coat a 9-inch deep-dish pie pan or baking dish with canola oil cooking spray.

2. In the baking dish, stir together cranberries, zest, juice, and canola oil. Place squash pieces cut-side down on top of cranberry mixture.

3. Cover baking dish with foil and bake at 375°F for 45 minutes, or until tender crisp when pierced with a fork. Turn each piece to other cut-side down. Bake uncovered another 15 minutes, or until squash is tender.

4. Remove squash and place on a serving plate. 

5. Add brown sugar, salt, and vanilla to cranberry mixture; stir to combine. Spoon equal amounts of mixture on each piece of squash, and serve.