Stuffed Acorn Squash Recipe

Introduction

Stuffed acorn squash is a cozy and colorful dish perfect for autumn or any time you want a comforting, wholesome meal. With a delightful filling of apples, walnuts, and cranberries, each bite offers a balanced mix of sweet and savory flavors.

Ingredients

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 cup diced apples
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons maple syrup

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Brush the cut sides of the acorn squash with olive oil and place them face down on a baking sheet. Roast for about 30 minutes or until tender.
2. Step 2: In a medium bowl, combine diced apples, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup. Mix well to evenly coat the ingredients.
3. Step 3: Remove the squash from the oven and carefully turn them over. Divide the apple mixture evenly among the squash halves, filling the cavities.
4. Step 4: Return the stuffed squash to the oven and bake for an additional 20 minutes, until the apples are tender and the squash is thoroughly cooked.
5. Step 5: Remove from the oven and let cool for a few minutes before serving to allow the flavors to meld and to avoid burning your mouth.

Tips & Variations

• For extra richness, add a sprinkle of shredded cheese on top before the final bake.
• Swap walnuts for pecans or almonds to vary the texture and flavor.
• Use honey instead of maple syrup for a different sweetness profile.
• Add cooked quinoa or wild rice to the filling for a more substantial meal.

Storage

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The flavors may deepen after a day, making leftovers an excellent next-day meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed acorn squash ahead of time?

Yes, you can assemble the squash with the filling and store it covered in the refrigerator for up to one day before baking. Just add a little extra bake time if cooking straight from the fridge.

Can I use other types of squash for this recipe?

Absolutely! Delicata, kabocha, or buttercup squash work well as alternatives, though cooking times may vary slightly due to differences in size and texture.

Stuffed Acorn Squash Recipe

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★★★★★

4.6 from 131 reviews

This Stuffed Acorn Squash recipe is a delightful blend of roasted acorn squash filled with a sweet and spiced mixture of apples, walnuts, dried cranberries, and warm spices, all lightly drizzled with maple syrup. Perfect as a comforting fall or holiday side dish, it’s both nutritious and visually appealing.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Squash

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil

Filling

• 1 cup diced apples
• 1/2 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons maple syrup

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the squash efficiently.
2. Prepare Squash: Brush the cut sides of the acorn squash halves with olive oil to enhance roasting and flavor. Place them face down on a baking sheet to roast evenly.
3. Roast Squash: Roast the squash in the preheated oven for about 30 minutes or until the flesh is tender enough to pierce with a fork.
4. Make Filling: While the squash is roasting, combine diced apples, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup in a medium bowl. This mixture will provide a sweet, nutty, and spiced contrast to the savory roasted squash.
5. Stuff Squash: Remove the squash from the oven and carefully turn the halves over. Evenly divide the apple and walnut mixture among each squash half, filling the cavity generously.
6. Bake Stuffed Squash: Return the filled squash to the oven and bake for an additional 20 minutes. This step softens the apples and melds the flavors while ensuring the squash is fully cooked.
7. Cool and Serve: Take the stuffed squash out of the oven and allow it to cool for a few minutes before serving to let the flavors set and to ensure safe eating temperature.

Notes

• You can substitute walnuts with pecans for a different nutty flavor.
• For a vegan option, ensure the maple syrup is pure and no animal products are used.
• To make it spicier, add a pinch of ground cloves or ginger to the filling mix.
• Leftover stuffed squash can be refrigerated for up to 2 days and reheated gently in the oven.

Keywords: stuffed acorn squash, roasted acorn squash, fall recipes, Thanksgiving side dish, apple walnut stuffing, maple syrup squash