Acorn Squash with Apple Stuffing
Elevate your fall dinner table with this vibrant and aromatic Acorn Squash with Apple Stuffing—a recipe that combines the natural sweetness of roasted acorn squash with a hearty, flavorful filling. Tender squash halves are roasted to perfection and stuffed with a delightful blend of diced tart apples, dried cranberries, buttery breadcrumbs, and crunchy pecans, all seasoned with hints of cinnamon and fresh thyme. The balance of savory and sweet makes this dish an ideal vegetarian centerpiece or a festive side dish for holiday gatherings. Packed with comforting flavors and wholesome ingredients, this recipe is as visually stunning as it is satisfying.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 1 large apple, diced (such as Granny Smith)
- 0.5 cup dried cranberries
- 0.25 cup chopped pecans
- 2 teaspoons fresh thyme leaves
- 0.5 teaspoons ground cinnamon
- 1 cup fresh breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on the baking sheet. Roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the stuffing. Heat the butter and remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and celery to the skillet and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced apple, dried cranberries, and chopped pecans to the skillet. Stir in the thyme leaves, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, until the apples begin to soften.
Remove the skillet from heat and stir in the fresh breadcrumbs. Mix well to combine.
Once the squash halves are roasted, remove them from the oven and carefully flip them cut-side up. Divide the stuffing mixture evenly among the squash halves, pressing it down gently.
Return the stuffed squash to the oven. Bake for an additional 15-20 minutes, until the stuffing is lightly browned on top and heated through.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional thyme leaves, if desired. Enjoy!
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 523.7 g | 190% | |
| Dietary Fiber | 103.3 g | 369% | |
| Total Sugars | 87.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1147 mg | 88% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 8684 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
