Apple Stuffed Acorn Squash
Apple Stuffed Acorn Squash is a delightful autumn dish that brings warmth and comfort to your dinner table. The perfect blend of tender acorn squash filled with sweet, spiced apples and crunchy nuts creates a flavor experience that embodies the season. Ideal for busy weeknights or special occasions, this recipe is not only easy to prepare but also visually stunning, making it a go-to favorite for family gatherings and holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 2 cups diced tart apples (such as Granny Smith or Honeycrisp)
- 1/4 cup light brown sugar
- 1 tsp cinnamon (preferably freshly ground)
- 1/2 cup chopped walnuts or pecans (unsalted)
- 2 tbsp unsalted butter
- Pinch of salt
- 2 tbsp maple syrup for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice each acorn squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet.
- In a skillet over medium heat, melt the butter, then add apples, nuts, brown sugar, and cinnamon. Sauté for about 5 minutes until apples soften.
- Generously fill each acorn squash half with the apple mixture.
- Cover with foil and bake for 30-40 minutes until the squash is fork-tender.
- Drizzle with maple syrup if desired before serving.
Nutrition
- Serving Size: 1 stuffed half of acorn squash (approximately 200g)
- Calories: 285
- Sugar: 22g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added flavor depth, mix different apple varieties. Substitute butter with coconut oil or olive oil for a vegan option. Store leftovers in an airtight container in the fridge for up to four days; reheat at 350°F until warmed through.