Serves 4


  • 2 acorn squash, halved lengthwise and seeded
  • 1 Tbsp. oil
  • ¾ tsp. each salt and pepper, divided
  • 4 Tbsp. unsalted butter
  • 1 onion, diced
  • ½ cup dry red wine
  • ½ cup corn
  • 1½ Tbsp. sage, chopped
  • ½ cup whole cranberry sauce
  • 2½ cups stale bread cubes
  • ⅔ cup pecans, roasted and chopped


    Active time: 25 minutes
    Total time: 1 hour 50 minutes

    Preheat oven to 350°. Rub acorn squash with oil. Season with ¼ tsp. each salt and pepper. Place cut side down on a baking sheet and bake until soft, 50 minutes. Increase heat to 375°. In a large skillet, melt butter. Add onion and cook over low heat until soft, 10 minutes. Add wine and boil until reduced by half, 3 minutes. Add corn, sage and cranberry sauce. Transfer to a large bowl and mix in bread cubes, pecans and ½ tsp. each salt and pepper. Mound stuffing in squash and bake until browned, 20 minutes.

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