Cranberry Apple Stuffed Squash
Elevate your fall dining table with this irresistible Cranberry Apple Stuffed Squash recipe, a harmonious blend of seasonal flavors and textures. Sweet, nutty acorn squash serves as the perfect vessel for a filling of crisp diced apples, tart dried cranberries, and crunchy pecans, all delicately sweetened with maple syrup and spiced with warm cinnamon and nutmeg. Roasted to golden perfection, this dish boasts a caramelized edge and a tender center, making it an ideal choice for a comforting vegetarian entrée or a stunning side dish for holiday gatherings. Simple yet impressive, this recipe requires just 20 minutes of prep before the oven does the rest, ensuring a stress-free addition to your autumn menu.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 medium apple
- 0.5 cup dried cranberries
- 0.5 cup pecans
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp to create a cavity for the filling. Place the squash halves cut-side up in a baking dish.
Brush the cut edges and cavity of the squash with 1 tablespoon of melted butter. Sprinkle lightly with a pinch of salt and place the baking dish in the oven. Roast for 25 minutes.
While the squash is roasting, prepare the filling. Peel and dice the apples into small cubes. In a mixing bowl, combine the apples, dried cranberries, chopped pecans, maple syrup, cinnamon, nutmeg, and the remaining tablespoon of melted butter. Stir until evenly coated.
After 25 minutes, remove the squash from the oven. Divide the filling evenly among the four squash halves, gently packing it into the cavities.
Return the baking dish to the oven and roast for an additional 30-35 minutes, or until the squash is tender and caramelized around the edges.
Remove from the oven and let cool for 5 minutes. Serve warm as a side dish or vegetarian entrée.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 28.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 655 mg | 14% | |
*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.
