Serves 4–6


  • 2 acorn or butternut squash
  • 2 tsp. freshly squeezed lemon juice
  • ½ cup raisins or Craisins
  • 2 cups apples, cubed or shredded
  • 4 tablespoon slivered or chopped almonds
  • 1 tsp. cinnamon
  • 2 tablespoon brown sugar
  • 2 tsp. oil


Preheat the oven to 375˚F / 190˚C .

Cut each squash in half lengthwise; remove the seeds and any stringy parts. This is easier to do if you first bake the squash, covered, in the oven for about 30 minutes. Combine the lemon juice, raisins, apples, almonds, cinnamon, and brown sugar. Spoon this mixture into the cavity of each squash and drizzle oil over them. Place them, cavity side- up, in a deep baking pan with one inch of water covering the bottom. Cover the pan and bake for an hour. Uncover for the last 15 minutes. If the squash was baked alone first, the baking time when stuffed is reduced. Serve alone or with mashed potatoes.