Apple Stuffed Acorn Squash

Apple Stuffed Acorn Squash with Cinnamon & Pecans

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Warm, caramelized apples meet tender roasted squash in a cozy fall favorite: Apple Stuffed Acorn Squash. This simple recipe fills halved acorn squashes with a cinnamon-scented apple and nut mixture, then finishes them in the oven until everything is soft, golden, and fragrant—perfect for weeknight dinners or holiday sides.

Apple Stuffed Acorn Squash roasted and stuffed
Apple Stuffed Acorn Squash — sweet, spiced, and oven-roasted to perfection.

Why You’ll Love This1.1 Recipe

  • Quick and easy to prepare—minimal hands-on time and great make-ahead options.
  • Uses simple, wholesome ingredients you likely already have or can find easily.
  • Perfect for family meals or entertaining—elegant enough for guests, comforting for weeknights.

A Little Background

Stuffed squash dishes are a classic autumn and winter staple. Halving and filling acorn squash is an easy way to create a visually striking main or side that balances the natural sweetness of apples with warm spices and crunchy nuts. This variation leans into seasonal fruit and pantry staples for a dish that feels both nostalgic and fresh.

Key Ingredients for perfect Apple Stuffed Acorn Squash

  • Acorn squash: halved and seeded—acts as the edible bowl and roasts to tender sweetness.
  • Firm apples (like Granny Smith): diced for texture and tart-sweet flavor.
  • Butter or olive oil: used to sauté apples and brush squash for caramelization.
  • Brown sugar & cinnamon: add warm, cozy sweetness and spice to the filling.
  • Chopped nuts (pecans or walnuts): provide crunch and a toasty note.

Step-by-Step Instructions to make Apple Stuffed Acorn Squash

  1. Preheat the oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little oil or melted butter, season with salt and pepper, and place cut-side down on a baking sheet.
  2. Roast the squash for about 30–35 minutes, until the flesh is tender when pierced. Remove from the oven and lower temperature to 350°F (175°C) if you prefer a gentler finish after stuffing.
  3. While the squash roasts, heat butter or oil in a skillet over medium heat. Add diced apples, a tablespoon or two of brown sugar (to taste), a pinch of cinnamon, and a splash of water if needed. Sauté until apples are tender but still hold shape, then stir in chopped nuts and dried cranberries or raisins if using.
  4. Spoon the apple mixture evenly into the roasted squash halves. Return to the oven and bake another 10–15 minutes to meld flavors and warm through. Optionally top with an extra pat of butter or a drizzle of maple syrup before serving.

Pro Tips & Variations

  • For a savory twist, omit brown sugar and add cooked sausage or sage to the filling.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in the oven at 350°F (175°C) until warmed through.
  • Swap apples for pears, mix in quinoa for extra bulk, or sprinkle with goat cheese for creaminess.

Serving Suggestions

Serve these Apple Stuffed Acorn Squash halves alongside roasted Brussels sprouts, a simple green salad, or crusty bread. They pair well with roasted poultry or can stand alone as a vegetarian main—great for cozy fall dinners and festive holiday spreads.

Apple Stuffed Acorn Squash

Tender roasted acorn squash filled with cinnamon-kissed apples, toasted nuts, and a touch of brown sugar—comforting, seasonal, and beautifully simple.
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Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Baking Sheet
  • 1 Chef’s knife
  • 1 Spoon for scooping seeds
  • 1 Skillet
  • 1 Parchment Paper (optional)

Ingredients
  

Squash

  • 2 medium acorn squash halved lengthwise and seeded
  • 1 tbsp olive oil for brushing
  • Kosher salt and black pepper to taste

Apple Filling

  • 2 tbsp unsalted butter
  • 2 medium apples cored and diced (Granny Smith or Honeycrisp)
  • 0.25 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg (optional)
  • 0.33 cup chopped pecans or walnuts lightly toasted if desired
  • 0.25 cup dried cranberries or raisins (optional)

Finish

  • 2 tbsp maple syrup for drizzling (optional)

Instructions
 

Prep & Roast Squash

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Halve acorn squash, scoop out seeds, and lightly score the flesh. Brush cut sides with olive oil, season with salt and pepper, and place cut-side down on the sheet.
  • Roast 30–35 minutes until the squash is fork-tender and lightly caramelized at the edges.

Make the Apple Filling

  • Meanwhile, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg (if using). Cook 5–7 minutes, stirring, until apples are tender but not mushy.
  • Stir in chopped nuts and dried cranberries (if using). Taste and adjust sweetness or spice as desired; add a pinch of salt to balance.

Stuff & Finish Baking

  • Turn roasted squash cut-side up. Divide the warm apple mixture among the cavities, mounding slightly.
  • Return to the oven and bake 10–15 minutes until the filling is heated through and bubbling at the edges. Let rest 5–10 minutes before serving; drizzle with maple syrup if desired.

Notes

For a savory variation, reduce brown sugar to 1–2 teaspoons and add 4 ounces cooked sausage with the apples. To bulk it up as a main, stir 1 cup cooked quinoa into the filling before stuffing. Swap pecans for walnuts, or omit nuts for nut-free.

Nutrition

Serving: 300gCalories: 320kcalCarbohydrates: 48g
Keyword Apple Stuffed Acorn Squash, Fall, Thanksgiving, vegetarian
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