Fruit Stuffed Acorn Squash
Transform your fall table with this stunning Fruit Stuffed Acorn Squash, a sweet-and-savory masterpiece that's as beautiful as it is delicious. Perfectly roasted acorn squash halves create the ultimate vessel for a fragrant filling of tender apples, juicy pears, tart dried cranberries, and crunchy walnuts, all enhanced with warm spices like cinnamon, nutmeg, and cloves. A drizzle of maple syrup adds a luscious caramelized glaze, while a pat of butter melts into the mixture for extra richness. This gluten-free and vegetarian recipe is not only easy to prepare but also makes a show-stopping side dish or wholesome main course for cozy family dinners or holiday gatherings. Taste the perfect blend of comforting spices, natural sweetness, and rustic elegance in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 1 medium apple (diced)
- 1 medium pear (diced)
- 0.5 cups dried cranberries
- 0.5 cups chopped walnuts
- 2 tablespoons maple syrup
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half vertically and scoop out the seeds and stringy pulp.
Rub the cut side of the squash with olive oil and season with a pinch of salt and 1/4 teaspoon of ground cinnamon.
Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil.
Roast the squash in the preheated oven for 25 minutes, until the flesh begins to soften.
In the meantime, prepare the fruit filling. In a mixing bowl, combine diced apple, diced pear, dried cranberries, chopped walnuts, maple syrup, 1/4 teaspoon of ground cinnamon, ground nutmeg, and ground cloves. Mix well to evenly coat the ingredients.
Carefully remove the acorn squash from the oven and flip the halves cut side up.
Fill each squash cavity with the prepared fruit mixture, packing it slightly to fit as much filling as possible.
Place a small pat of butter (about 1/2 tablespoon) on top of the fruit mixture in each squash half.
Return the stuffed squash halves to the oven and bake for another 25 minutes, or until the squash is fork-tender and the filling is heated through and slightly caramelized.
Remove the acorn squash from the oven and let it cool for a few minutes before serving.
Serve warm as a main dish or a festive side, garnished with an optional drizzle of additional maple syrup if desired.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 662 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.
