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Apple Cranberry Pork Stuffed Acorn Squash


When Acorn Squash is available at the Farmers Market I am always looking for a delicious recipe. This came out delicious and it was an easy recipe. Enjoy!


  • • 3 acorn squash
  • • 1 Tbsp. olive oil
  • • ¼ tsp. salt, divided
  • • ¼ tsp. ground black pepper
  • • 1 lb. Circle B Ranch ground pork
  • • 1 onion, diced
  • • ½ cup Marina’s Cranberry Chutney
  • • 1 Tbsp. chopped sage
  • • ½ cup farro, prepared to package directions
  • • ½ cup shredded Parmesan cheese


  1. Preheat oven to 400° F.
  2. Trim the ends from each squash and slice in half. Remove seeds and discard. Place acorn squash in a baking dish and brush the flesh with olive oil. Season with salt and pepper, and bake for 35 minutes or until tender.
  3. Meanwhile, heat a 10-inch nonstick skillet over medium-high heat. Add the ground pork and onion and sauté until pork is completely cooked and onion is tender.
  4. Transfer to a mixing bowl and fold in Marina’s Cranberry Chutney, sage, and prepared farro.
  5. Stuff the baked acorn squash with the pork filling. Top each with Parmesan cheese and bake for an additional 5 minutes or until cheese is melted.


  • Serving Size: 6
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