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Acorn Squash Supreme

Acorn Squash Supreme

Serves: 2

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com

Average Rating: 
Rated by: 36 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Acorn squash has a unique flavor that is sweet, nutty and peppery.
Here is is served with a fruit and nut compote which enhances the flavor of the squash. Great for a holiday dinner!

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1 large acorn squash
1/4 cup dried unsulfured apricots, soaked in just enough water to almost cover until soft, then diced
1 1/2 cups pineapple, chopped
2 tablespoons raisins
2 tablespoons chopped walnuts


Preheat oven to 350 degrees.
Cut squash in half, remove seeds, and bake face down in ½ inch of water for 45 minutes.
Meanwhile, combine the apricots and soaking liquid, pineapple, raisins, and walnuts.

After the squash has cooked, scoop the fruit/nut mixture into the squash’s center. Place in pan and cover loosely with aluminum foil. Bake for an additional 30 minutes. Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.

Calories 237; Protein 4 g; Carbohydrates 56 g; Total Fat 3.1 g; Saturated Fat 0.3 g; Cholesterol 0 mg; Sodium 11 mg; Fiber 5.7 g; Beta-Carotene 866 ug; Vitamin C 45 mg; Calcium 118 mg; Iron 2.6 mg; Folate 43 ug; Magnesium 99 mg; Zinc 0.6 mg; Selenium 1.7 ug

Comments (19):



02/14/2006 08:09 PM

Rated this recipe:

I made this a month ago and it was very filling and delicious.


10/01/2006 04:27 PM

Rated this recipe: (no rating)

My wife and I really love this recipe. It is like having a hot fruit salad. It's a nice addition to a main meal.


12/30/2006 01:00 PM

Rated this recipe:

This is great. My favorite way to fix squash.
We had a lot of butternut squash, so used them.


10/12/2009 10:53 PM

Rated this recipe:

Orgasmic. I used fresh pineapple, didn't use water in baking, put the cinnamon on when I filled the squash, and didn't cover with aluminum foil.


05/04/2010 09:37 PM

Rated this recipe:

This is a favorite, especially as a holiday side dish! I usually use fresh pineapple, but you have to make sure the pineapple has a nice sweetness to it and isn't too tart.
I found I didn't need all the filling, and discovered the leftover filling is delicious when stirred in a frozen berry sorbet, giving it a nice chunky texture and flavor.


07/03/2010 01:52 PM

Rated this recipe: (no rating)

This was divine! It was my first time cooking acorn squash and I was so pleased with the taste and presentation. It was so beautiful plated that I felt like a gourmet cook. I posted a picture of it on my blog. www.appetitesandattitudes.com So, so, pretty.
This comment was last edited on 07/03/2010 01:53 PM


08/09/2010 11:09 PM

Rated this recipe:

My husband and I really liked this. I was very pleasantly surprised because I don't remember acorn squash tasting this good! I made it pretty much as is except for using a can of pineapple chunks instead of the crushed pineapple. Also, instead of covering directly with aluminum foil I covered it first with parchment paper, and then put the foil over the parchment paper. That way the food doesn't come in contact with the aluminum.


01/10/2011 01:22 PM

Rated this recipe:

I'm not usually a big fan of winter squashes. I received one in my CSA box so I have to use it, right. This recipe turned out great. I bought another acorn squash and had it again.


12/27/2012 08:47 AM

Rated this recipe: (no rating)

We truly enjoyed this recipe. We followed it as written and loved the results. A hot fruit salad was a good way to describe this. We will definitely have it again. 5 stars from us!


01/20/2013 12:27 PM

Rated this recipe:

The compote fruit and nut mixture really makes this delicious! My husband (who does not judge a recipe based on its nutrition) also really liked it. I also have to say that the dish comes out really beautifully. I could easily serve this at a party or holiday it would be a stunner! These keep very well. I made this a little over a week ago and had an extra in the fridge I forgot about. I pulled it out today and it is still good and a very tasty lunch!
This comment was last edited on 01/26/2013 03:05 PM


03/10/2013 08:08 PM

Rated this recipe:

Delicious! I would just note that the nuts are listed as walnuts in the ingredient list but cashews in the instructions. I made it with Walnuts. It came out great and looks beautiful on the plate. I served it in small bowl to keep the squash from rocking back and forth on a larger plate with a side of black rice.

Catherine Worley

11/14/2013 07:23 PM

Rated this recipe:

This recipe is delicious. I didn't have any pineapple, but I have an over abundance of apples, so I substituted those. It was fantastic. I served it with my "cabbage saute", and it was a very satisfying meal.


11/20/2013 10:57 PM

Rated this recipe: (no rating)

Great recipe, easy to make AND eat as dinner entree or side dish. I give it 5 stars
This comment was last edited on 11/20/2013 10:58 PM


11/21/2013 11:46 PM

Rated this recipe:

We love this recipe. I make it with fruit i have on hand. Usually apples and pears, added raisins and grapefruit last time. I have made it with pineapple and it is good but we dont miss it if i dont have any and pineapple is kind of expensive. I cook the fruit in a separate casserole dish for about a half hour because i like the fruit cooked more.


01/02/2014 03:36 AM

Rated this recipe:

I used butternut squash and I didn't have the patience to bake it. I cut the squash in quarters and microwaved them till they were soft. I then scooped out the squash and put it in a food processor with all the ingredients except the walnuts. I then blended it till it was creamy and chunky. I then added the walnut and blended them for about 5 seconds. This recipe turned out great. I ate some hot with steamed vegetables and black beans. It was a wonderful compliment to my dinner. I also ate some cold. It was also wonderful. I don't know which I liked better - hot or cold. Yummy! Yummy!


09/02/2014 02:28 PM

Rated this recipe: (no rating)

Looking ahead for holiday recipes. Curious - when people serve themselves this - do they take some filling and then scoop out some of the squash? Or does the hostess slice it and then give them a piece with some of the filling? I'm curious what happens with the outside of the squash. One squash shows as two servings. What have people done to serve this to a family get together of about ten people. Please explain how this is served and eaten. Thanks!
This comment was last edited on 09/02/2014 02:30 PM


11/02/2014 10:48 PM

Rated this recipe:

Yup, it's a good one. Lois, I just scooped everything out and mixed it all up, then sprinkled some extra cinnamon on top. This was just for me. I would serve it that way though if I took it to a dinner.


11/18/2015 10:31 PM

Rated this recipe:

Pretty good, but left me wishing for butter & brown sugar!


11/25/2015 02:50 PM

Rated this recipe:

Organic apples would work as well or better than pineapple. Also, organic dates (also soaked beforehand) could be subbed for the apricots. I added walnuts, as it didn't seem like there were enough. Tastes good. Don't love it, but it's the best tasting acorn squash recipe I've tried.