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Apple Stuffed Acorn Squash

Cozy Apple Stuffed Acorn Squash for Autumn Bliss

Discover the comfort of Apple Stuffed Acorn Squash, a cozy vegetarian dish perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Acorn Squash
  • 2 pieces Acorn Squash Choose firm, fresh squash
  • 2 tablespoons Olive Oil For brushing the squash
For the Filling
  • 2 tablespoons Unsalted Butter Can substitute with vegan butter
  • 2 cups Apples (Gala or Fuji) Can substitute with Honeycrisp or Braeburn
  • 1/2 cup Walnuts Omit if nut-free or replace with pumpkin seeds
  • 1/2 cup Dried Cranberries
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 tablespoons Brown Sugar Can substitute with maple sugar or honey
  • 2 tablespoons Maple Syrup For drizzling on top
Seasoning
  • 1 teaspoon Salt For balancing flavors
  • 1/4 teaspoon Pepper

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Knife
  • spoon

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, and sprinkle with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until fork-tender.
  4. Melt unsalted butter in a skillet over medium heat. Add diced apples, walnuts, and dried cranberries, sautéing for about 5 minutes until apples soften.
  5. Mix in cinnamon, nutmeg, brown sugar, and a pinch of salt. Continue cooking for an additional 2-3 minutes.
  6. Remove the roasted squash from the oven and turn the halves cut-side up. Spoon the apple mixture into each squash half and drizzle with maple syrup.
  7. Return the filled squash to the oven and bake for an additional 15-20 minutes until lightly browned.
  8. Let the squash cool slightly before serving.

Nutrition

Serving: 1squash halfCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 200mgPotassium: 350mgFiber: 5gSugar: 15gVitamin A: 3000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure you choose ripe squash for the best texture when roasting. Adjust spices and sweeteners to personal preference.

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