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I love all types of squash. Spaghetti squash is a great pasta alternative. Butternut squash is excellent for making soups. Hubbard reminds me of my Mum as she made it at every Thanksgiving and buttercup is my husband’s favourite. Acorn squash is sometimes left out on my favourite lists but recently I have been cooking it more and more.

I love to stuff this amazing gourd as it makes it more into a meal that just a side dish. Recently I decided I wanted to make a stuffed squash for dessert instead of for dinner. My thoughts were to stuff it with apples and raisins, but then I thought why not cook up some cranberries, pears and apples together, add in some ginger and honey and use that as stuffing.

Guess what, it is divine as a main dish, for dessert or topped with nuts for breakfast

There is nothing like the taste of baked squash or pumpkin in the fall and winter season, and this recipe uses only a few ingredients and is so simple to make.

These healthy ingredients are

Cranberries- these little red bundles offer antioxidant, anti-inflammatory, and anti-cancer health benefits. They are also a good source of vitamin C, E, K, fibre, manganese, cooper and pantothenic acid

Pears– packed full of antioxidants, fibre, vitamins and are easily digestible

Apples– high in phytonutrients and antioxidants, they help to reduce the risk of cancer, hypertension, diabetes and heart disease

Ginger– a natural remedy for nausea and tummy aches, it also is anti-bacterial, anti-fungal and helps reduce pain

Honey– helps alleviate allergies, boosts memory is a couch suppressant, natural antibiotic and sleep aid

Acorn Squash– contains vitamin A, folate, thiamine, vitamin B-6 and is great source of vitamin C


  • 1 cup cranberries
  • 3 bartlett pears
  • 1 organic apple
  • 1 tbsp honey
  • 1/2 cup water
  • 1 tsp grated fresh ginger
  • 1 acorn squash, halved with seeds removed


  1. Cut and clean squash- place face down in a pan with a little water and bake 375F for 40 minutes or until soft
  2. Peel apple and pears and dice into small chunks
  3. In a sauce pan add cranberries, pears, apples, fresh ginger, honey and water and simmer until thick and soft, approximately 20 minutes
  4. Remove squash from oven and fill with cranberry mixture
  5. Serve warm





Squash stuffed with cranberries, apples and pears

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.