Stuffed Squash with Pears and Cheese

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  • 2 medium acorn squash
  • 1 tablespoon olive oil
  • 2 medium pears (2 cups), cored
  • 4 green onions sliced (1/2 cup)
  • 1 clove garlic, minced
  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/4 cup raisins chopped
  • 1/4 cup chopped pecans
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


    1. Halve squash lengthwise; remove seeds.
    2. Place squash, cut side down, in a 2-quart rectangular baking dish.
    3. Bake, uncovered, in a 350° oven about 30 minutes or until tender.
    4. Meanwhile, in a large skillet, cook pears, green onions, and garlic in hot oil until tender but not brown.
    5. Remove from heat. Stir in ricotta cheese, cheddar cheese, raisins, pecans, lemon peel, and nutmeg.
    6. Turn squash cut side up, in baking dish.
    7. Season with salt and pepper.
    8. Spoon cheese mixture into the baked squash, mounding as necessary.
    9. Continue baking for 20–25 minutes more or until heated through.

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