YOU ARE HERE: LAT HomeCollections

Stuffed Acorn Squash Good With Turkey

November 20, 1986

Here are two new ideas for stuffing acorn squash: One fills the hard-shelled vegetable with pears, and the other teams it with apples and brown sugar for an ideal accompaniment to a Thanksgiving-stuffed turkey.

In Pear-Stuffed Acorn Squash, an appealing vegetable dish, a tasty stuffing of diced pears, orange marmalade, lemon juice and peel, brown sugar and butter is nestled in partially baked squash halves brushed with butter, then sprinkled with salt and cinnamon.

Stuffed Acorn Squash unites the rich flavor of cooked squash with bacon, apple and brown sugar in an attractive filling that is baked and served in the acorn squash shells.

Be sure to purchase squash that is heavy for its size, with hard skin. This indicates maturity and good quality.


2 pears, cored and diced

1 tablespoon lemon juice

2 acorn squash, halved lengthwise and seeded

1/3 cup brown sugar, packed

1/4 cup orange marmalade

1/4 cup melted butter or margarine

1 1/2 teaspoons grated lemon peel



Sprinkle pears with lemon juice. Set aside.

Place squash cut side down in 13x9-inch baking dish and add 1/2-inch boiling water. Bake at 400 degrees 20 minutes.

Meanwhile, combine diced pears with brown sugar, orange marmalade, 2 tablespoons butter and lemon peel. Brush centers of baked squash with remaining melted butter. Season to taste with salt and cinnamon. Fill with pear mixture. Return to baking dish and add 1/2-inch boiling water. Cover and bake 25 to 30 minutes longer or until pears are tender. Spoon pan juices over squash before serving. Makes 4 servings.


3 medium acorn squash

2 tablespoons melted butter or margarine

1/2 cup cooked crumbled bacon

1 cup diced apple

1/2 cup evaporated milk

1/3 cup brown sugar, packed

1/4 cup corn flake crumbs

1/2 teaspoon salt

1/8 teaspoon black pepper


Cut squash in half and place cut side up in baking dish. Fill with 1 inch water and bake at 350 degrees 40 to 45 minutes. Remove squash, scoop out pulp, leaving shells whole, and mash pulp. Add butter, bacon, apple, evaporated milk, sugar, corn flake crumbs, salt and pepper. Mix thoroughly. Place squash mixture in shells. Season each to taste with nutmeg. Place in baking dish, without water, and bake 20 minutes longer. Makes 6 servings.

Los Angeles Times Articles