Maple Bean Stuffed Acorn Squash

Maple Bean Stuffed Acorn Squash

Heinz Kitchens
A different Holiday side dish...that can be prepared in advance.


1 tbsp (15 mL) Becel® Vegan Margarine
1 small onion, chopped
1 tbsp (15 mL) chopped fresh rosemary
¼ cup (50 mL) dried cranberries
1 can (14 oz/398 mL) HEINZ® Maple Style Beans with Pure Maple Syrup
½ tsp (2 mL) finely grated orange zest
2 (about 1 lb/ 500 g each) medium acorn or pepper squash
¼ tsp (1 mL) freshly ground pepper


Preheat oven to 350°F (180°C). Melt the butter in a nonstick skillet set over medium heat. Add the onion and cook until golden brown. Stir in the rosemary and cranberries and cook for 2 minutes. Stir in the baked beans and orange zest.

Cut the squash in half lengthwise and discard the seeds. Par-cook the squash in the microwave on high for 4 to 6 minutes. Sprinkle the inside of the squash with pepper. Divide the bean mixture between the squash and set on a rimmed baking sheet. Bake for 25 minutes or until squash is tender.

TIP: For a grilled version, set the stuffed squash on a medium grill, close the lid and cook until tender. 
TIP: For a holiday side-dish, let the squash rest for 5 minutes then quarter and arrange on a platter with sprigs of fresh rosemary.
TIP: For make-ahead ease, prepare the filling and precook the squash up to 1 day ahead, and bake just before serving.

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