Delicious Apple Stuffed Acorn Squash
This Delicious Apple Stuffed Acorn Squash is a perfect fall recipe combining the natural sweetness of roasted acorn squash with a delightful filling of apples, walnuts, dried cranberries, and warm spices. It’s a wholesome, comforting dish ideal for seasonal dinners or festive occasions.
- Author: Isla
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Squash
- 2 acorn squash, halved and seeded
- 2 tablespoons olive oil
Filling
- 1 cup diced apples
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the acorn squash.
- Prepare and Roast Squash: Brush the cut sides of the acorn squash halves with olive oil. Place them face down on a baking sheet and roast for about 30 minutes, or until the flesh is tender when pierced with a fork.
- Make the Filling: In a medium bowl, mix together the diced apples, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup until well combined.
- Stuff the Squash: Remove the acorn squash from the oven and carefully flip each half over so the cut sides are facing up. Evenly spoon the apple mixture into each squash half.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 20 minutes. This allows the apples to soften and the squash to finish cooking through.
- Serve: Take the squash out of the oven and let it cool for a few minutes before serving warm as a hearty and flavorful fall dish.
Notes
- For added sweetness, drizzle a little more maple syrup on top before serving.
- You can substitute walnuts with pecans if preferred.
- Ensure squash halves are roasted face down initially to soften the flesh evenly.
- This recipe is naturally gluten-free and vegetarian.
- Use tart apples like Granny Smith for a nice balance of sweet and tangy flavors.
Nutrition
- Serving Size: 1 squash half
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: acorn squash, stuffed squash, fall recipe, apple stuffing, roasted squash, vegetarian, autumn dish