Spicy Apple Stuffed Squash
Delight your taste buds with Spicy Apple Stuffed Squash, a comforting fall-inspired dish that marries sweet, spicy, and nutty flavors in a stunning presentation. This recipe features tender, roasted acorn squash halves filled with a rich medley of caramelized Honeycrisp apples, brown sugar, cinnamon, and a touch of cayenne for a subtle kick. Chopped pecans, dried cranberries, and a drizzle of maple syrup add texture and a burst of autumnal sweetness. Perfect as a side dish or a vegetarian main, this recipe is easy to prepare yet impressive enough for holiday gatherings. With just 20 minutes of prep and an oven doing most of the work, Spicy Apple Stuffed Squash is a seasonal favorite you’ll want to savor all year long!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium honeycrisp apples
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 cup chopped pecans
- 0.25 cup dried cranberries
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the squashes cut-side down on the baking sheet.
Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is roasting, peel, core, and dice the apples into small chunks.
In a medium skillet, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, and cayenne pepper, and stir to coat the apples evenly.
Cook the apples for 5-7 minutes, stirring occasionally, until they soften but still hold their shape.
Stir in the chopped pecans, dried cranberries, and maple syrup. Stir well to combine and remove the skillet from heat.
Once the squash is done roasting, remove it from the oven and carefully flip the halves over. Let them cool slightly for about 5 minutes.
Fill each squash half with the spiced apple mixture, dividing it evenly among the 4 halves.
Return the stuffed squashes to the oven and bake for an additional 5-8 minutes, just until the filling is heated through and slightly caramelized on top.
Serve warm, garnished with additional chopped pecans or a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 88.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 494 mg | 11% | |
*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.
