Apple Stuffed Acorn Squash
Elevate your autumn table with the irresistible flavors of Apple Stuffed Acorn Squash! This recipe combines tender roasted acorn squash with a fragrant filling of caramelized apples, warm cinnamon, and a hint of nutmeg, making it the ultimate comfort food. A drizzle of maple syrup and optional add-ins like crunchy pecans and tangy dried cranberries add layers of sweetness and texture that bring this dish to life. Perfect as a festive side dish or a vegetarian main, this easy-to-make recipe requires just 15 minutes of prep and is ready to delight in under an hour. Serve it as a cozy addition to your holiday spread or as a wholesome weeknight meal that celebrates the best of fall flavors.
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Recipe Information
Ingredients
- 2 pieces acorn squash
- 2 pieces apple
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.25 cup pecans (optional)
- 0.25 cup dried cranberries (optional)
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half, from stem to tip, and scoop out the seeds and stringy pulp from the center.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 25 minutes, or until the flesh begins to soften.
Meanwhile, core and dice the apples into small cubes. Set them aside.
In a medium skillet over medium heat, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, and salt, cooking until the mixture becomes fragrant and slightly caramelized, about 2 minutes.
Add the diced apples to the skillet and cook for 5–7 minutes, stirring occasionally, until they soften slightly. If desired, stir in the chopped pecans and dried cranberries for added texture and flavor.
Remove the squash from the oven and carefully flip them over, cut-side up.
Brush the interior of each squash half with maple syrup for extra sweetness.
Divide the apple mixture evenly among the four squash halves, spooning it into the hollowed centers.
Return the stuffed squash to the oven and bake for an additional 20–25 minutes, or until the squash is fork-tender and the apple filling is bubbling and golden.
Allow to cool for 5 minutes before serving. Serve warm as a standalone dish or alongside roasted proteins or greens for a complete meal.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 377.8 g | 137% | |
| Dietary Fiber | 87.6 g | 313% | |
| Total Sugars | 108.2 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 828 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 8016 mg | 171% | |
*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.
