Cherry & Pecan Stuffed Acorn Squash
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5 from 1 vote

Pecan & Cherry Stuffed Acorn Squash

This fridge & freezer find was a complete surprise! Like the kind where you throw all the ingredients together & cross your fingers it turns out edible, but it turns out AMAZING!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Side Dish
Cuisine: American
Servings: 4
Calories: 298kcal
Author: ebookfoodie


For the Squash and Stuffing

  • 1 Acorn squash Cooked & cut into 3-4 wedges.
  • 1/3 cup Idaho potato Cooked, mashed up.
  • 1/4 cup Pecans Coarsely chopped. Lightly toasted if you have time.
  • 2 tbsp Dried cherries Coarsely chopped. I love Mariani Cherries.
  • 1 1/2 tbsp Butter
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

For the Topping

  • 2 tbsp Butter Divided
  • 6 Ritz crackers Crushed into small pieces. Saltines will work great, just reduce salt.
  • 1/4 tsp Cinnamon
  • 2 tbsp Brown sugar
  • 1/2 tbsp Olive oil Extra virgin
  • 1/4 cup Pecans Coarsely chopped.
  • 1/8 tsp Salt


Prepare the Stuffing

  • Hollow out the cooked acorn squash wedges, keeping enough squash integrity to hold up to stuffing & baking. Scoop the squash into a medium bowl.
    Cleaned acorn squash wedges
  • Mash up about a 1/3 cup of cooked potato (skin removed) and add it to the bowl of squash. 
    Leftover Potato
  • Add a sprinkle of salt & pepper to the squash & potato mixture and mash it up until smooth. Warm it in the microwave for about a minute so it's warmed through and stir in 1 1/2 tablespoons of butter.
  • Add 1/4 cup chopped pecans to the squash mixture.
  • Coarsely chop the dried cherries and add them all to the squash mixture. Taste for salt. (If it's a little bland, don't worry, the nutty, cherry flavors will intensify after it is baked!)

Prepare the Topping

  • In a small bowl, combine the brown sugar, cinnamon, crushed crackers, remaining pecans, and 1 tablespoon butter. Microwave for about thirty seconds or until butter melts. Taste,  and if needed add a sprinkle of salt.

Stuff the Squash

  • Divide the squash stuffing mixture between the acorn squash wedges and lightly pack it down.
  • Using half of the remaining butter, dot the tops of the stuffed squash.
    Stuff the squash

Add the Topping

  • Top the stuffed squash wedges with the pecan topping, lightly packing it down. 
  • Drizzle the olive oil over the topping.
    drizzle olive oil on stuffed squash
  • Using the remaining butter, dot the top of the squash filling.

Use an 8x8" pan, or cast iron pan large enough to hold the squash wedges side by side. Add a couple tablespoons of water to keep the pan from burning.

    Bake, broil or grill over indirect heat for about 10-15 minutes, or until the top is browned and crunchy. Be very careful when serving. It will stay hot a long time!


      • If you have a second acorn squash, you can cook and scoop out the insides and use it with, or instead of the potato.
      • I added potato to help fill the inside to discourage myself from filling it with a ton of butter, sugar, buttery crackers and pecans.
      • Microwaving or boiling potatoes in their skins makes for a super easy to peel and more flavorful potato!
      • If your squash is raw, carefully cut them in half from stem to end, then in half again. Clean out the seeds and innards and sprinkle with salt and pepper. Microwave with a little water, face down for about five-seven minutes, or until soft.)
      • Pine Nuts or walnuts would be good also! Toasted nuts would be wonderful if you have the time!
      • Dried cranberries are usually served with squash, but I had Mariani cherries!
      • TIP:  Make a small ring of foil and place it under the acorn squash wedges like pedestals, to hold the halves upright if needed.