Description
Warm up your meal with this delicious Apple Stuffed Acorn Squash recipe, perfect for cozy fall dinners and holiday gatherings. Tender roasted acorn squash halves are filled with a fragrant mixture of crisp apples, toasted nuts, and aromatic spices, creating a comforting dish that balances sweet and savory flavors. Elegant and nutritious, this recipe is great as a main vegetarian dish or a hearty side, serving beautifully in the squash shells for a festive presentation.
Ingredients
Scale
Squash
- 2 acorn squash, halved and seeded
- 2 tablespoons butter or olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
Filling
- 2 medium crisp apples (Granny Smith or Honeycrisp), chopped
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1/2 cup chopped nuts (walnuts or pecans)
- 2 tablespoons brown sugar or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter or olive oil, for sautéing
- Salt and black pepper, to taste
Optional Garnishes and Variations
- Fresh parsley, chopped (for garnish)
- Honey, for drizzling
- Goat cheese or shredded cheddar cheese, for topping
- Optional protein: cooked sausage, ground turkey, or cooked quinoa
- Dried cranberries or raisins, for extra sweetness
- Fresh herbs such as sage, rosemary, or thyme
Instructions
- Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Slice each acorn squash in half from stem to tip and carefully scoop out the seeds. Lightly brush the insides with butter or olive oil and sprinkle with salt. Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 25-30 minutes until the flesh is tender when pierced with a fork.
- Make the Filling: While the squash roasts, chop the apples, onion, and celery into small, uniform pieces. In a large skillet, melt butter or heat olive oil over medium heat. Add the onions and celery first and sauté until softened, about 5 minutes. Stir in the apples, chopped nuts, brown sugar or maple syrup, cinnamon, nutmeg, salt, and pepper. Cook and stir for another 5 minutes until the apples are tender but still hold their shape and the mixture is fragrant and slightly caramelized.
- Stuff and Bake: Turn the roasted acorn squash halves cut-side up and carefully fill each cavity generously with the warm apple mixture. Return the stuffed squash to the oven and bake for an additional 15 minutes, allowing the flavors to meld and the filling to brown lightly on top.
- Serve Warm: Remove the stuffed squash from the oven and let cool slightly before serving. It is best enjoyed warm to highlight the combined flavors of the squash and spiced apple filling. Optionally garnish with fresh chopped parsley, a drizzle of honey, or crumbled cheese like goat cheese or feta.
Notes
- Choose firm acorn squash with a hard, blemish-free skin for easier cutting and roasting.
- Do not overcook the squash; roast just until tender but not mushy to maintain shape and texture.
- Use tart, firm apples such as Granny Smith or Honeycrisp to balance sweetness and add freshness.
- Lightly toast walnuts or pecans before adding to intensify their flavor.
- Taste the filling before stuffing and adjust spices or salt for perfect balance.
- To make the recipe vegan, substitute butter with olive oil or vegan butter alternatives and omit any animal-based toppings.
- Prepare the filling and roast the squash ahead of time; assemble and bake just before serving for best texture.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Freeze filling and squash separately for up to 2 months to maintain texture.
- Reheat leftovers in a preheated oven at 350°F (175°C) for 15-20 minutes rather than microwaving to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed acorn squash half
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg
Keywords: acorn squash, apple stuffed acorn squash, fall recipe, vegetarian, gluten free, holiday dish, autumn, baked squash
