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Apple Stuffed Acorn Squash

Cozy Up with Delicious Apple Stuffed Acorn Squash

Enjoy the flavors of fall with this Apple Stuffed Acorn Squash recipe, combining sweet apples, crunchy walnuts, and a drizzle of maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash Can substitute with butternut or delicata squash.
  • 2 tablespoons Olive Oil Can use any neutral oil if desired.
  • to taste Salt
  • to taste Pepper
For the Filling
  • 2 tablespoons Unsalted Butter Use vegan butter for dairy-free version.
  • 3 cups Apples (Gala or Fuji) Honeycrisp or Braeburn apples can also be used.
  • 1 cup Walnuts Can substitute with pecans or omit for nut-free.
  • 1/2 cup Dried Cranberries
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 cup Brown Sugar
  • 2 tablespoons Maple Syrup Use agave syrup for vegan option.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides generously with olive oil, then season with salt and pepper.
  3. Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for 25-30 minutes.
  4. Melt unsalted butter in a skillet over medium heat, then add diced apples, walnuts, and dried cranberries. Cook for about 5-7 minutes.
  5. Stir in cinnamon, nutmeg, brown sugar, and a pinch of salt and cook for an additional 2-3 minutes.
  6. Remove the acorn squash from the oven, flip the halves cut side up, and spoon the warm apple mixture into each half. Drizzle with maple syrup.
  7. Return the filled squash to the oven and bake for an additional 15-20 minutes until tender and lightly browned.
  8. Allow the squash to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, wrap each squash half and place in a freezer-safe bag for up to 2-3 months.

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