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Baked Squash With Apples and Cranberries

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“The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut.”

Ingredients Nutrition

  • 2 acorn squash (about 2 to 2-1/2 pounds total)
  • nonstick cooking spray
  • 1 12 cups fresh cranberries
  • 13 cup frozen apple juice concentrate, thawed
  • 3 tablespoons brown sugar
  • 1 teaspoon finely shredded orange peel
  • 18 teaspoon ground cloves
  • 2 medium tart apples, peeled, cored and cut into 1/2-inch-thick slices (such as Granny Smith)
  • 2 tablespoons maple-flavored syrup
  • 2 tablespoons chopped toasted pecans


  1. Cut squash crosswise into 1/2-inch slices, remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray.
  2. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
  3. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves.
  4. Bring to boiling; reduce heat, simmer, uncovered, for 5 minutes or until slightly thickened.
  5. Stir in apples.
  6. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally.
  7. Remove from heat and stir in maple syrup.
  8. TO SERVE:.
  9. Arrange squash slices on plate.
  10. Spoon the apple mixture over the squash pieces.
  11. Sprinkle with pecans. .

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