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Fresh Fruit|Side Dishes|Snacks|Vegetarian

Grilled Cranberry Acorn Squash



  • 2 oz. dried cranberries
  • 1/2 cup orange juice
  • 1 1/4 lbs acorn squash
  • 1 onion
  • 1 Boskop apple
  • 2 stems of thyme
  • 2 tsp oil
  • Iodized salt
  • Pepper
  • Ginger powder
  • 3-4 Tbsp broth


  • Add cranberries to 1/4 cup of orange juice and bring to a boil over low heat. Simmer for 10 minutes. Peel onion and apple, and dice. Mix cranberries an dapple with juice and thyme. Fry onion in 1 tsp of oil. Add cranberry mixture and cook for 3-4 minutes. Season with salt, pepper, and ginger. Allow it to cool.
  • Cut acorn squash into wedges. Fry in remaining oil. Deglaze with broth and remaining juice, and simmer for 10 minutes. Season to taste. Serve squash with cranberry sauce.
  • Tip with fresh cranberries: You can use fresh cranberries instead of dried cranberries during the months of September to January. Use 1 cup of fresh cranberries, 2 Tbsp pear juice, and 1/3 cup orange juice for the relish. Mix with onions, apples, and thyme. Then continue working on the recipe above.
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