Acorn Squash with Dried Fruit and Granola Compote
Elevate your fall dining experience with this Acorn Squash with Dried Fruit and Granola Compote recipe, a delightful blend of sweet and savory flavors perfect for a cozy meal or holiday gathering. Tender, oven-roasted acorn squash halves are brushed with brown sugar and cinnamon, then filled with a warm, fragrant mixture of dried cranberries, apricots, raisins, and crunchy granola, accented by buttery pecans and a drizzle of maple syrup. This easy-to-make dish combines the caramelized richness of roasted squash with a satisfying medley of textures in the filling, making it a standout side dish or even a light dessert. Ready in just over an hour, it's a seasonal showstopper that celebrates the best flavors of autumn.
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Recipe Information
Ingredients
- 2 whole acorn squashes
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 cup dried cranberries
- 0.5 cup raisins
- 0.5 cup chopped dried apricots
- 1 cup granola
- 0.5 cup pecans
- 2 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 0.5 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon. Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the compote. In a large skillet over medium heat, melt the butter and add the remaining 1 tablespoon of olive oil.
Stir in the dried cranberries, raisins, dried apricots, granola, pecans, remaining 1 tablespoon of brown sugar, and 1/2 teaspoon of cinnamon. Cook for about 5 minutes, stirring frequently, until the mixture is warm and fragrant.
Add the maple syrup and a pinch of salt to the skillet and toss the mixture to combine. Remove from heat.
Once the squash has finished roasting, flip the halves over and fill each cavity with a generous scoop of the dried fruit and granola compote.
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the compote is golden and bubbly.
Remove from the oven and allow to cool for 5 minutes before serving. Enjoy as a sweet and savory side dish or a light dessert!
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 467.6 g | 170% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 282.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5784 mg | 123% | |
*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.
