Baked Acorn Squash with Cranberry Horseradish Sauce

Recipe courtesy of Stonewall Kitchens.

Recipe uses Stonewall Kitchens Cranberry Horseradish Sauce.

  • 1 acorn squash, cit in half with seeds removed
  • 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
  • 2 Tsp. butter
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Place squash halves in a baking dish, filled with 1/2" of water. Cover squash with foil.
  3. Bake for 1 hour or until fork tender.
  4. Scoop the pulp into a bowl, mash with the Cranberry Horseradish Sauce and butter. Add salt and pepper to taste.
  5. Put the filling back into the squash shells and serve.

Serves: 2

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