Pineapple Stuffed Acorn Squash
Transform your dinner table into a feast of sweet and savory harmony with this Pineapple Stuffed Acorn Squash recipe. Perfect for fall gatherings or as a show-stopping side dish, this delightful creation pairs roasted acorn squash with a luscious filling of caramelized pineapple chunks, brown sugar, and a touch of warm cinnamon. A sprinkling of chopped pecans adds a satisfying crunch, while a hint of nutmeg elevates the cozy, spiced flavor profile. This recipe is simple to prepare yet spectacular in presentation, making it ideal for weeknight dinners or special occasions alike. With just 15 minutes of prep and a bake time that fills your kitchen with irresistible aromas, this dish is the perfect blend of seasonal ingredients and comforting flavors. Serve it warm and watch as your family and guests savor every bite!
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 2 cups Pineapple chunks (fresh or canned, drained)
- 1 teaspoon Cinnamon
- 3 tablespoons Brown sugar
- 2 tablespoons Unsalted butter
- 1 cup Chopped pecans
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground nutmeg (optional)
- 2 teaspoons Olive oil (for brushing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
Brush the inside of the squash halves with olive oil and sprinkle with a small pinch of salt. Place them cut side down on the prepared baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, prepare the pineapple stuffing. In a medium skillet over medium heat, melt the butter.
Add the pineapple chunks, brown sugar, cinnamon, nutmeg (if using), and salt to the skillet. Cook and stir for 5-7 minutes, until the mixture is heated through and slightly caramelized.
Stir in the chopped pecans and remove the skillet from heat.
Carefully remove the squash from the oven and turn them cut side up. Evenly divide the pineapple mixture among the squash halves, spooning it into the hollow centers.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, until the stuffing is hot and the edges of the squash are lightly browned.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Pineapple Stuffed Acorn Squash warm!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 769 mg | 16% | |
*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.
