Cozy Apple Stuffed Acorn Squash Recipe for Fall Bliss

As autumn sweeps in, the air becomes crisp and the leaves turn golden. There’s something magical about this season, especially when it comes to the kitchen. Picture this: a cozy evening filled with the aroma of sweet apples mingling with warm spices, all wrapped in the tender embrace of roasted acorn squash. That’s right! The dish we’re diving into today is Apple Stuffed Acorn Squash – a delightful combination that captures the essence of fall.

Imagine slicing open a perfectly roasted acorn squash, revealing a colorful filling bursting with sweet apples, nuts, and spices. This dish doesn’t just satisfy your hunger; it also warms your heart and soul. Trust me, once you try it, you’ll want to make it for every family gathering or cozy dinner party.

Last Thanksgiving, I made Apple Stuffed Acorn Squash for my family. The moment my parents took their first bite, their eyes lit up like kids on Christmas morning. My dad even proclaimed it “the best thing he’s ever eaten,” which is saying something considering he has an unshakeable love for pizza.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Look for firm squashes with a deep green color for the best flavor and texture.

• Apples: Use tart varieties like Granny Smith or Honeycrisp for a balanced sweetness.

• Walnuts: Chopped walnuts add crunch; feel free to substitute with pecans for a different flavor.

• Dried Cranberries: They contribute a chewy texture and bright color; they can be omitted if you prefer less sweetness.

• Cinnamon: A staple spice that enhances the flavors; fresh ground cinnamon packs more punch than store-bought.

• Maple Syrup: Use real maple syrup to elevate the sweetness naturally and add depth to the filling.

• Butter or Olive Oil: Either works well to enhance flavors; olive oil is perfect for a vegan option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Apple Stuffed Acorn Squash

Prepare the Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds using a spoon. Place them cut-side up in a baking dish.

Season It Up: Drizzle each squash half with olive oil or melted butter and sprinkle generously with salt and pepper. This will help enhance their natural sweetness as they roast.

Make the Filling: In a large bowl, combine diced apples, chopped walnuts, dried cranberries, cinnamon, and maple syrup. Mix until all ingredients are well-coated in that sweet goodness.

Stuff Those Squashes!: Spoon the apple mixture into each squash half until overflowing slightly. Don’t worry; they won’t mind being stuffed!

Bake Away!: Cover your baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil afterward and bake for an additional 15-20 minutes until the squash is fork-tender.

Serve Delightfully!: Allow them to cool slightly before serving. Drizzle more maple syrup on top if desired for an extra touch of sweetness.

With these steps complete, you’re ready to indulge in this scrumptious creation that’s sure to impress friends and family alike! Enjoy every bite of your Apple Stuffed Acorn Squash as you savor those cozy autumn vibes!

Content

Sweet and savory flavors combine beautifully in this dish. Choose acorn squash that feels heavy for its size for the best texture. Avoid overcooking; you want tender squash, not mush. I learned the hard way when my first attempt turned into a squishy mess.

Perfecting the Cooking Process

Start by roasting the acorn squash halves cut-side down at 400°F for 30 minutes. In the meantime, sauté your apples and spices to create a delightful filling that will make your kitchen smell divine.

Add Your Touch

Feel free to switch up the apples based on your taste preferences or what’s in season. Adding nuts like walnuts or pecans can also give an extra crunch to your stuffing.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through to retain flavor and texture.

Sharing this recipe has been delightful, especially when my friends rave about how it’s become their new favorite fall dish!

FAQ

Can I use other types of squash?

Absolutely! Butternut or delicata squash works well as substitutes for acorn squash.

How long does it take to roast acorn squash?

Roast acorn squash halves at 400°F for about 30-35 minutes until tender.

Can I prepare apple stuffed acorn squash ahead of time?

Yes, you can prep everything a day in advance and bake it before serving!

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Apple Stuffed Acorn Squash

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Apple Stuffed Acorn Squash is a heartwarming fall dish that beautifully blends sweet apples, crunchy walnuts, and aromatic spices, all nestled in tender roasted acorn squash. Perfect for cozy dinners or festive gatherings, this recipe is both visually stunning and deliciously satisfying. With its delightful flavors and easy preparation, it’s sure to become a seasonal favorite for friends and family alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 acorn squashes
• 2 cups diced tart apples (e.g., Granny Smith)
• 1 cup chopped walnuts
• 1/2 cup dried cranberries
• 1 tsp ground cinnamon
• 1/4 cup maple syrup
• 2 tbsp olive oil or melted butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Cut each acorn squash in half and scoop out the seeds. Place cut-side up in a baking dish.
2. Drizzle with olive oil or melted butter; season with salt and pepper.
3. In a bowl, mix diced apples, walnuts, cranberries, cinnamon, and maple syrup until well combined.
4. Stuff the apple filling into each squash half until slightly overflowing.
5. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until fork-tender.
6. Let cool slightly before serving, drizzling extra maple syrup if desired.

Nutrition

• Serving Size: 1 stuffed acorn squash half (200g)
• Calories: 290
• Sugar: 21g
• Sodium: 35mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Keywords: Feel free to substitute pecans for walnuts for a different flavor. You can use other squashes like butternut or delicata if preferred. Store leftovers in an airtight container in the fridge for up to four days.