Try this Market District fall recipe!


  • 2 Acorn Squash
  • 1 Tbsp Canola Oil
  • 2 Tbsp Ginger, Minced
  • 1/4 Cup Water

Dried Fruit Mixture:

  • 2 Cup Dried Pears or Apples, Rough Chopped
  • 1 3/4 Cup Dried Cranberries
  • 1 Cup Pecans, Chopped
  • 1 Tsp Chives, Chopped
  • 1 Tbsp Cinnamon, Ground
  • 1/2 Pound Maple Butter

Maple Butter:

  • 6 Oz Butter, Softened
  • 5 Tbsp Maple Syrup
  • Pinch of Cinnamon
  • Pinch of Nutmeg, Ground


Preheat oven to 350 degrees. Cut squash in half and remove seeds. Trim squash so that it sits flat, without creating an opening at the bottom. Combine the oil and ginger and brush squash with the mixture. Put softened butter in food processor. Add cinnamon and nutmeg and blend. When softened add maple syrup in a stream and blend until incorporated. Fold all dried fruit mixture ingredients into the butter. Stuff each acorn squash with the fruit mixture. Put the stuffed squash in the dish and add ¼ cup water. Cover with foil and bake approximately 1 hour. Test with a knife for doneness. If the squash isn’t soft, continue bake until soft.

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