Baked Cranberry Acorn Squash Recipe

Preheat the oven to 375°F (190°C). Place the acorn squash halves cut-side up in a baking dish.

In a bowl, toss the diced apple, fresh cranberries, and brown sugar until the fruit is evenly coated.

Spoon the mixture into the centers of the squash halves. Dot the tops with the butter pieces so they melt down into the filling.

Pour 2 tablespoons of water into the bottom of the baking dish. This helps keep the squash moist while it roasts.

Bake for 40–50 minutes, until the squash is fork-tender. If the tops brown too quickly, loosely cover with foil for the last 10 minutes.

Let it sit for 5 minutes, then spoon some of the pan juices over each piece and serve warm or at room temperature.