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–+ servings

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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