Heirloom Meals: Savoring Yesterday's Traditions Today

Loring Barnes’ Acorn Squash Stuffed with Cranberries

Acorn Squash Stuffed with Cranberries


  • 2 acorn squashes, halved lengthwise and seeded, bottom sliced so it isn’t “tippy”
  • 3 Tbsp butter
  • 3 Tbsp brown sugat
  • 3 Tbsp orange marmalade
  • 3/4 cup cranberries, chopped coursely


  1. In buttered baking dish bake squash cut side down in 350 degree oven for 35 minutes.
  2. Melt butter, stir in rest of ingredients.
  3. Turn squash cut side up, sprinkle with salt, divide cranberry mix among them. Bake 25 minutes or until tender.

Loring’s Adaptation Directions

  1. Acorn Squashes-- halved Fresh cranberries - halved Grade B (dark amber) maple syrup Butter Spices: cinnamon, nutmeg, cloves Follow instructions above but don’t melt butter.

Yield: 8-10 servings