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Cozy Apple Stuffed Acorn Squash for Autumn Bliss

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
Enjoy a warm, comforting dish perfect for fall, featuring roasted acorn squash filled with sweet apples, nuts, and spices.

Ingredients

Acorn Squash

  • 2 pieces Acorn Squash (Choose firm, fresh squash)

Olive Oil

  • 2 tablespoons Olive Oil (For brushing the squash)

Unsalted Butter

  • 2 tablespoons Unsalted Butter (Can substitute with vegan butter)

Apples

  • 2 cups Apples (Gala or Fuji) (Can substitute with Honeycrisp or Braeburn)

Walnuts

  • 1/2 cup Walnuts (Omit if nut-free or replace with pumpkin seeds)

Dried Cranberries

  • 1/2 cup Dried Cranberries

Cinnamon

  • 1 teaspoon Cinnamon

Nutmeg

  • 1/4 teaspoon Nutmeg

Brown Sugar

  • 2 tablespoons Brown Sugar (Can substitute with maple sugar or honey)

Maple Syrup

  • 2 tablespoons Maple Syrup (For drizzling on top)

Salt

  • 1 teaspoon Salt (For balancing flavors)

Pepper

  • 1/4 teaspoon Pepper

Instructions 

  • Preheat oven to 375°F (190°C). Cut acorn squash in half and brush with olive oil.
  • Bake squash halves for 40-45 minutes until tender.
  • Meanwhile, sauté chopped apples, walnuts, cranberries, cinnamon, and nutmeg in butter until fragrant.
  • Mix in brown sugar and maple syrup, then stuff the mixture into the roasted squash.
  • Drizzle with additional maple syrup, season with salt and pepper, then serve warm.

Notes

For added crunch, sprinkle with more nuts before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Autumn
Keyword: Acorn Squash