Baked Cranberry Squash

This is the kind of dish that looks more impressive than the effort involved. Two large acorn squash get split, seeded, and filled with a mix of chopped pear, fresh or frozen cranberries, orange juice concentrate, honey or maple syrup, cinnamon, and allspice. The cavity acts as a built-in bowl that holds everything together as it bakes.

As the squash roasts, the filling cooks down and bubbles, and the cranberries burst and meld with the pear into something jammy and fragrant. The directions call for brushing the extra liquid from the bowl onto the cut edges of the squash, which keeps those edges from drying out and gives them a glossy, lacquered look.

The orange juice concentrate is key — not fresh OJ. Concentrate adds an intensity of citrus flavor that thin fresh juice can’t match, and it helps the filling thicken slightly rather than just pooling watery in the cavity.

This works beautifully as a Thanksgiving side or a standalone vegetarian main.

Pro Tips

• Split squash evenly: An even split means both halves cook at the same rate. Uneven halves can leave one undercooked.
• Foil-lined pan: Essential. The filling bubbles over and burns onto bare sheet pans.
• Test doneness with a fork: The squash flesh should yield easily with almost no resistance, not just feel slightly tender.
• Honey vs. maple syrup: Maple syrup adds a deeper, earthier sweetness; honey is brighter and more floral. Both work well.

Variations

• Add toasted pecans: Scatter a handful of chopped pecans over the filling before baking for crunch and richness.
• Apple instead of pear: Firm apples like Granny Smith hold their shape well and add a tartness that works with the cranberries.