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Vintage Fruit Stuffed Squash

Attractive fruit-filled acorn squash will add the right touch to your next pork meal.
Yield 4 servings



  • 2 acorn squash (medium)
  • 1 cup Vintage Fruit Sauce
  • 1/2 cup walnuts, chopped
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine salt
  • 4 tablespoons butter or margarine


  • Preheat oven to 350°F.
  • Cut squash in half crosswise; remove seeds. Place cut-side down on greased shallow baking pan. Bake for 35 minutes.
  • In small mixing bowl, combine Vintage Fruit Sauce, walnuts and ginger; set aside.
  • Take squash out of oven; turn squash over, cut side up. Sprinkle with salt, and place a tablespoon of butter in each half. Spoon 1/4 of Vintage Fruit Sauce mixture into each squash half. Continue baking until tender, about 25 minutes.

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