• Cooking Time: 20-30
  • Servings: 2
  • Preparation Time: 10



  • 1 acorn squash
  • ½ cup quick-cooking rolled oats
  • 2 tbsp. dried cranberries
  • 6 dried apricots, diced
  • 2 large dried apple rings (cut into small pieces)
  • 2 tbsp. maple syrup
  • 3 tbsp. butter
  • 2 tbsp. brown sugar
  • 2 tsp. flour
  • 1 tsp. allspice
  • ¼ cup crushed almonds
  • Pinch of salt


  • Preheat oven to 350. Lightly grease a 9 X 13" pan.
  • Cut in half and scoop out center to make a nice 'bowl' for the compote. But leave enough squash to eat.
  • Take each half of the acorn squash and place face side up in a pan.
  • In a separate bowl, mix all ingredients together; except butter, it is to be cut up and placed on top of fruit mix. Fill equal amounts of the fruit mix into the 2 halves of acorn. Cut up butter a place on top of fruit. Brush the rim of the squash with additional melted butter, honey, or maple syrup.
  • Cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.

Categories: Fruit  Grain  Nuts  Vegetable 
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