White Chocolate Orange Cranberry Stuffed Acorn Squash

Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate. by Let the Baking Begin!

Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate.

Every year when the squash and pumpkin season starts, I get myself couple of acorn squash and make a delicious dessert out of them. Ever since my friend introduced me to this recipe, it’s been my favorite way to eat the orange colored goodness. This year as I was planning to make another sweet version of the stuffed squash I decided to add orange zest and some white chocolate to it. Not very surprising but it came out very good, so into my recipe box it goes!

White Chocolate Orange & Cranberry Stuffed Acorn Squash

Serves: 2
Serving size: 1/2 squash

Ingredients for White Chocolate Orange Cranberry Stuffed Acorn Squash :

1 acorn squash, cut in half lengthwise

Stuffing

1/2 cup Walnuts , roughly chopped

1/2 – 3/4 cup cranberries

1/3 cup White Chocolate Baking Chips

1/4 cup brown sugar, packed

Zest of 1/2 orange or 1/2 tsp of Orange Emulsion

2 Tbsp unsalted butter, melted

 

How to make White Chocolate Orange Cranberry Stuffed Acorn Squash 

1. Preheat oven to 375F with the rack in the middle.

2. Combine all ingredients for stuffing in a bowl.

Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate. by Let the Baking Begin!

3. Wash the acorn squash thoroughly and wipe it dry. Place the squash on a cutting board or a kitchen towel (to prevent it from moving) stem side down. Use the knife to cut it in half lengthwise by rocking the knife side to side if need to. Remove the seeds and its membranes from the inside and discard.

Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate. by Let the Baking Begin!

4. Place the two halves cut side up in a baking dish. If they are not stable, use scrunched up foil under the squash to keep it from rocking. Fill the squash with the filling, don’t worry if the filling is overflowing. As the squash bakes, the stuffing will settle. Cover with foil.

5. Bake for an 1 hour 15 minutes to 1 hour 30, or until it’s easily pierced with a fork.

To serve the White Chocolate Orange Cranberry Stuffed Acorn Squash :
Squash can be served hot from the oven or cold. Either way, try to keep the squash leveled so that the sweet juices do not run off. They will soak through the squash and make it even more delicious.
Place the squash in a bowl to keep it from moving while you eat. As you eat try to get a little bit of the stuffing as well as the squash itself.
If planning to serve it cold, allow it to cool to room temperature, then the baked squash can be refrigerated until ready to eat.

Here’s a print friendly version for your convenience 🙂

White Chocolate Orange & Cranberry Stuffed Acorn Squash

Prep time:
Cook time:
Total time:
Author:
Recipe type: Desseert
Serves: 2 servings
Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate. Serves: 2 Serving size: ½ squash

Ingredients

  • 1 acorn squash, cut in half lengthwise
  • Stuffing
  • ½ cup Walnuts , roughly chopped
  • ½ – ¾ cup cranberries
  • ⅓ cup White Chocolate Baking Chips
  • ¼ cup brown sugar
  • Zest of ½ orange or ½ tsp of Orange Emulsion
  • 2 Tbsp unsalted butter, melted

Instructions

  1. Preheat oven to 375F with the rack in the middle.
  2. Combine all ingredients for stuffing in a bowl.
  3. Wash the acorn squash thoroughly and wipe it dry. Place the squash on a cutting board or a kitchen towel (to prevent it from moving) stem side down. Use the knife to cut it in half lengthwise by rocking the knife side to side if need to. Remove the seeds and its membranes from the inside and discard.
  4. Place the two halves cut side up in a baking dish. If they are not stable, use scrunched up foil under the squash to keep it from rocking. Fill the squash with the filling, don’t worry if the filling is overflowing. As the squash bakes, the stuffing will settle. Cover with foil.
  5. Bake for an 1 hour 15 minutes to 1 hour 30, or until it’s easily pierced with a fork.

Notes

Squash can be served hot from the oven or cold. Either way, try to keep the squash leveled so that the sweet juices do not run off. They will soak through the squash and make it even more delicious.
Place the squash in a bowl to keep it from moving while you eat. As you eat try to get a little bit of the stuffing as well as the squash itself.
If planning to serve it cold, allow it to cool to room temperature, then the baked squash can be refrigerated until ready to eat.
Here’s a print friendly version for your convenience 🙂

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Delicious Acorn squash infused with beautiful flavors of Orange, while soaking with sweet juices of Brown Sugar, Melted Butter and White Chocolate. by Let the Baking Begin!

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