Acorn Squash with Cranberry Apple Stuffing
Celebrate cozy flavors with this irresistible Acorn Squash with Cranberry Apple Stuffing recipe—a perfect combination of sweet, tart, and nutty goodness! Tender, roasted acorn squash serves as the ultimate edible bowl, filled with a warm, spiced medley of diced apples, fresh cranberries, crunchy pecans, and a touch of brown sugar. Hints of cinnamon and nutmeg add a comforting depth of flavor, making it an ideal dish for fall dinners, holiday gatherings, or vegetarian mains. With just 20 minutes of prep and a gorgeous presentation straight from the oven, this wholesome recipe is as easy as it is impressive. Keywords: acorn squash recipe, cranberry apple stuffing, fall side dish, vegetarian holiday recipes.
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 apple (diced, such as Honeycrisp or Granny Smith)
- 0.5 cups fresh cranberries
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 cups pecans (chopped)
- 0.25 cups dried cranberries
Instructions
Preheat your oven to 400°F (200°C).
Halve the acorn squash lengthwise and scoop out the seeds using a spoon.
Rub the cut sides of the squash with 1 tablespoon of olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes or until the flesh is tender when pierced with a fork.
While the squash cooks, heat the remaining 1 tablespoon of olive oil and the butter in a medium skillet over medium heat.
Add the diced apple and fresh cranberries to the skillet. Cook for 5–7 minutes, stirring occasionally, until the cranberries begin to soften and burst.
Stir in the brown sugar, cinnamon, nutmeg, and the remaining 1/4 teaspoon salt. Mix well.
Add the chopped pecans and dried cranberries to the skillet, stirring to combine. Cook for another 2 minutes, then remove from heat.
Once the squash is cooked, carefully flip the halves over. Spoon the cranberry apple stuffing mixture into each squash cavity, dividing evenly among the four halves.
Return the stuffed squash to the oven and bake for an additional 15–20 minutes, until the stuffing is heated through and slightly caramelized on top.
Remove from the oven and let cool for 5 minutes before serving. Enjoy as a side dish or main course!
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 55.4 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 2042 mg | 43% | |
*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.
