Apple Stuffed Acorn Squash: Rustic Fall Delight (Print Version)
Learn my personal recipe for Apple Stuffed Acorn Squash. This sweet and savory fall dish is perfect for cozy dinners, full of warm spices and tender apples.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Produce & Squash
01 -
2 medium acorn squash
02 -
1 large Granny Smith apple, peeled, cored, diced
→ Sweet & Savory Fillings
03 -
1/2 cup pecans, roughly chopped
04 -
1/4 cup dried cranberries
→ Flavor Boosters
05 -
2 tbsp maple syrup
06 -
2 tbsp packed brown sugar
07 -
1/2 tsp ground cinnamon
08 -
1/2 tsp ground nutmeg
09 -
2 tbsp unsalted butter
→ Pantry Staples
10 -
1 tbsp olive oil
11 -
Salt and black pepper to taste
# Instructions:
01 -
Start by preheating your oven to 400°F (200°C). Then, carefully slice each acorn squash in half lengthwise. This can be a bit tricky, so take your time! Scoop out all those stringy bits and seeds – seriously, get every last one, I learned from my crunchy mistake! Brush the cut sides with a little olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet. I always feel a sense of accomplishment when they're perfectly halved, honestly.
02 -
Pop those squash halves into the preheated oven. Let them roast for about 20-25 minutes. You want them to be tender but still firm enough to hold their shape, especially for this dish. While they're roasting, your kitchen will start to smell wonderfully earthy, which is my cue that autumn is truly here. This step gives the squash a head start and makes sure it's not raw when the filling goes in.
03 -
While the squash roasts, melt one tablespoon of butter in a medium skillet over medium heat. Add your diced Granny Smith apples and cook for about 5-7 minutes until they start to soften. Stir in the brown sugar, maple syrup, cinnamon, and nutmeg. Let it all simmer for a few minutes until the apples are tender and coated in that glorious, fragrant syrup. Oh, the smell at this point! It's pure fall magic, seriously.
04 -
Once the apples are perfectly tender and aromatic, stir in your chopped pecans and dried cranberries. Give it a good mix to combine everything. This is where the filling really comes alive, adding texture and those lovely tart bursts. Taste it here – you might want a tiny pinch more cinnamon, I often do! This mix should be sweet, a little tart, and wonderfully spiced.
05 -
Carefully flip your roasted squash halves so they're cut-side up. Now, generously spoon that incredible apple-pecan mixture into each squash cavity. Don't be shy! If you have extra, just pile it high; it’ll settle a bit. Return the stuffed squash to the oven and continue baking for another 15-20 minutes, or until the squash is very tender and the filling is bubbly and slightly caramelized.
06 -
Once your dish is beautifully golden and tender, carefully remove it from the oven. Let it rest for a few minutes before serving. This allows all those delicious juices to settle. Sometimes I drizzle a tiny bit more maple syrup over the top right before serving, just for that extra glossy finish. It just looks so inviting, and the smell is just divine, honestly!
# Notes:
01 -
My personal trick for extra tender squash? A tiny splash of water in the baking dish during the first roast. It steams them gently!
02 -
Leftovers are great for lunch! Just reheat gently in the oven or air fryer to keep the squash from getting watery.
03 -
No pecans? Walnuts work beautifully, or even toasted pumpkin seeds for a nut-free option – tried it, quite good!
04 -
A dollop of Greek yogurt or a sprinkle of crumbled feta on top after baking adds a surprising, delightful tang.
# Equipment Needed:
01 -
Baking sheet
02 -
large skillet
03 -
mixing spoon
04 -
sharp knife
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 5-8g