Apple Stuffed Acorn Squash
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.
- 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
- 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
- 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.
- Drizzle with olive oil or melted butter; season with salt and pepper.
- In a bowl, mix diced apples, walnuts, cranberries, cinnamon, and maple syrup until well combined.
- Stuff the apple filling into each squash half until slightly overflowing.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until fork-tender.
- 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.