Acorn Squash with Apple Raisin Stuffing: A Thanksgiving Classic

Try this delicious and filling acorn squash recipe that uses seasonal fruit in the stuffing, a perfect side dish to any fall dinner table!

by Farmers' Almanac Staff Updated: June 14, 2026

Halved acorn squash makes a natural bowl. The ridges hold the filling, the flesh roasts soft and sweet, and the presentation looks like it took twice the work it actually did. The apple-cranberry-raisin stuffing has been a Thanksgiving fixture in farmhouse kitchens for generations. The recipe scales easily for any size table.

Quick Reference

What it is: halved acorn squash baked with a sweet-savory filling of apples, cranberries, raisins, brown sugar, and pecans.
Best squash: small acorn squash (1-1.5 lb each). One half per person.
Best apples: firm baking apples like Granny Smith, Honeycrisp, Cortland.
Time: 60-75 minutes total, 10 minutes hands-on.
Make ahead: prep the filling and the squash separately the day before; assemble and bake same day.
Serving: as a side with turkey, or as a vegetarian main alongside wild rice.

Halved acorn squash filled with diced apples cranberries raisins and pecans for Thanksgiving — Halved acorn squash makes a natural bowl for Thanksgiving stuffing.

Baked Stuffed Acorn Squash With Cranberry Stuffing Recipe

Serves 4. Doubles or triples easily for a larger gathering.

Ingredients:

2 medium acorn squash, halved and seeded
2 tablespoons melted butter
Salt and pepper
Filling:
2 firm apples (Granny Smith or Honeycrisp), diced
½ cup fresh or dried cranberries
½ cup raisins
½ cup chopped pecans or walnuts
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
4 tablespoons butter, melted
Pinch salt

Instructions:

Preheat oven to 375°F.
Brush cut sides of squash with melted butter. Season with salt and pepper.
Place squash cut-side up in a 9×13 baking dish.
Combine filling ingredients: apples, cranberries, raisins, nuts, brown sugar, cinnamon, nutmeg, melted butter, and salt.
Spoon filling into squash cavities, mounding generously.
Pour ½ inch of water into the bottom of the baking dish.
Cover loosely with foil.
Bake 50 minutes covered, 10-15 more uncovered, until squash is fork-tender and filling is bubbly.
Serve warm, with a small pat of butter on top if desired.

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Variations

Savory version: swap brown sugar for cooked wild rice, sausage, sage, and onion. Same baking time.
Vegan: use coconut oil instead of butter. Skip sugar; use maple syrup.
With grain: add ½ cup cooked quinoa, wild rice, or farro to the filling for substance.
Different fruit: diced pears, dried apricots, dried figs all work as substitutes for cranberries and raisins.

Why It Works for Thanksgiving

Acorn squash with apple raisin stuffing checks several Thanksgiving boxes. It is vegetarian-friendly (or fully vegan with a swap), it travels well to a potluck, it is naturally portion-controlled (one half per person), and it presents beautifully on the table. It also uses fall fruits and vegetables at their peak, which is part of the spirit of the meal.

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