Irresistible Maple Brown Sugar Stuffed Acorn Squash Recipe

When the leaves start to change and the air turns crisp, there’s nothing quite like the warm, inviting aroma of Maple Brown Sugar Stuffed Acorn Squash wafting through your home. Imagine cutting into that tender, caramelized squash, revealing a sweet and nutty filling that dances on your taste buds. It’s a joy that deserves a standing ovation.

This dish isn’t just for autumn feasts; it’s perfect for cozy family dinners or impressing friends at gatherings. Trust me, once you bring this beauty to the table, everyone will be begging for seconds and the recipe!

Hearing my friend’s enthusiastic exclamations as they devoured this dish made me realize I had found a true crowd-pleaser.

Essential Ingredients

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

• Acorn Squash: Look for firm squashes with glossy skin; they should feel heavy for their size.

• Maple Syrup: Choose pure maple syrup for the best flavor; avoid imitation syrups if possible.

• Brown Sugar: Light or dark brown sugar works here; it brings rich sweetness and depth to the filling.

• Cinnamon: Ground cinnamon adds warmth; feel free to use fresh sticks if you have them on hand.

• Nuts (Pecans or Walnuts): Toasted nuts provide crunch; chop them roughly for a nice texture contrast.

• Dried Cranberries or Raisins: These add bursts of sweetness; use whichever you prefer.

• Butter: A touch of butter enhances richness; consider using unsalted for better control over seasoning.

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

How to Make Maple Brown Sugar Stuffed Acorn Squash

Step 1: Preheat Your Oven: Set your oven to 400°F (200°C). This ensures even cooking and caramelization of your squash’s natural sugars.

Step 2: Prepare the Squash: Cut each acorn squash in half lengthwise. Scoop out the seeds using a spoon, creating a cozy little bowl for your filling.

Step 3: Roast the Squash Halves: Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle salt. Roast until tender, about 25-30 minutes.

Step 4: Make the Filling: In a bowl, combine maple syrup, brown sugar, cinnamon, chopped nuts, and dried cranberries. Mix until well combined; you want everything to be coated in that heavenly sweetness.

Step 5: Stuff Your Squash: Remove the roasted squash from oven. Spoon generous amounts of filling into each half. Don’t be shy—pack it in there!

Step 6: Bake Again for Perfection: Return stuffed squash to oven and bake for an additional 15-20 minutes until everything is bubbling joyfully and golden brown on top.

This Maple Brown Sugar Stuffed Acorn Squash is not just an ordinary dish; it’s a culinary hug that wraps around your taste buds! Enjoy every mouthwatering bite!

Perfecting the Cooking Process

Start by preheating your oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and brush with olive oil. Roast for about 30 minutes until tender, while preparing the stuffing.

Add Your Touch

Feel free to swap the brown sugar with maple syrup for extra sweetness. Add nuts or dried fruits to the stuffing for a delightful crunch and enhance flavor with your favorite spices like cinnamon or nutmeg.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for a quick meal or in the oven at 350°F (175°C) until warmed through.

Sharing this dish with friends during fall gatherings sparked wonderful compliments and laughter. It became our go-to recipe for cozy dinner nights, proving that good food brings people together.

FAQ

What can I substitute for acorn squash?

Butternut squash or pumpkin can work well as alternatives in this recipe.

How do I know when my acorn squash is done?

Check if it’s fork-tender; it should easily pierce through the flesh when cooked properly.

Can I make this dish vegan?

Yes, simply replace butter with coconut oil and use maple syrup instead of brown sugar.

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Maple Brown Sugar Stuffed Acorn Squash

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Maple Brown Sugar Stuffed Acorn Squash is the ultimate autumn comfort food that perfectly marries sweet and savory flavors. The tender acorn squash halves are filled with a delightful mixture of maple syrup, brown sugar, nuts, and dried cranberries, creating a warm and inviting dish that’s sure to impress at any gathering. Whether you’re hosting a family dinner or enjoying a cozy night in, this recipe is bound to become a seasonal favorite.

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

Ingredients

Scale 1x2x3x

• 2 acorn squash
• 1/4 cup pure maple syrup
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans or walnuts (toasted)
• 1/4 cup dried cranberries or raisins
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25-30 minutes until tender.
4. In a bowl, mix maple syrup, brown sugar, cinnamon, nuts, and dried cranberries until well combined.
5. Spoon the filling generously into each roasted squash half.
6. Return the stuffed squash to the oven and bake for an additional 15-20 minutes until bubbly and golden brown.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 32g
• Sodium: 85mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 15mg

Keywords: - For extra sweetness, substitute brown sugar with more maple syrup. - Feel free to experiment with spices; nutmeg complements the flavor beautifully. - Store leftovers in an airtight container for up to three days; reheat in the microwave or oven.