Maple Brown Sugar Stuffed Acorn Squash
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.
- 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
- 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
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- 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.
- In a bowl, mix maple syrup, brown sugar, cinnamon, nuts, and dried cranberries until well combined.
- Spoon the filling generously into each roasted squash half.
- 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.