Acorn Squash with Spiced Brazil Nut Filling
Elevate your fall dinner table with this stunning Acorn Squash with Spiced Brazil Nut Filling, a dish that beautifully combines sweet, savory, and nutty flavors. Perfectly roasted acorn squash halves serve as tender edible bowls for a decadent filling made with toasted Brazil nuts, dried cranberries, breadcrumbs, and a touch of orange zest, all caramelized with warm spices like cinnamon and nutmeg. Drizzled with maple syrup and baked until golden, this recipe balances cozy autumnal flavors with a satisfying crunch. Whether you’re hosting a holiday feast or looking for a vegetarian main course, this dish dazzles with its vibrant presentation and gourmet appeal.
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Recipe Information
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- 0.5 cups Brazil nuts
- 0.25 cups dried cranberries
- 0.25 cups breadcrumbs
- 1 teaspoon orange zest
- 0.5 teaspoons fresh rosemary
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Cut each acorn squash in half vertically and scoop out the seeds and stringy flesh using a spoon.
Brush the inside of each squash half with 1 tablespoon of olive oil, then sprinkle them with 1/4 teaspoon of salt, 1/4 teaspoon of cinnamon, and a light dusting of nutmeg.
Place the squash halves cut side down on the prepared baking sheet and roast in the oven for 30 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the filling. Roughly chop the Brazil nuts into small pieces and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped Brazil nuts and toast for 2-3 minutes, stirring frequently until fragrant.
Stir in the dried cranberries, breadcrumbs, orange zest, rosemary, 1 tablespoon of maple syrup, and a pinch of black pepper. Cook for 1-2 minutes until the mixture is well combined and slightly sticky. Remove from heat.
Once the squash is done roasting, remove it from the oven and carefully flip the halves cut side up. Brush each half with the remaining tablespoon of maple syrup.
Divide the prepared spiced Brazil nut filling evenly among the four squash halves, pressing it gently into the cavities.
Return the filled squash halves to the oven and bake for an additional 15-20 minutes, or until the filling is golden and slightly crispy on top.
Remove from the oven and let rest for 5 minutes before serving. Garnish with a sprig of fresh rosemary, if desired. Enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 13.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 378 mg | 8% | |
*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.
