Name: Delicious Apple Stuffed Acorn Squash: Perfect Fall Recipe Idea Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved and seeded; 2 tablespoons olive oil; 1 cup diced apples; 1/2 cup chopped walnuts; 1/4 cup dried cranberries; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 2 tablespoons maple syrup

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Introduction

This delicious apple stuffed acorn squash is a perfect fall recipe that combines the natural sweetness of apples and maple syrup with warm spices and crunchy walnuts. It’s an easy, comforting dish that works well as a side or a vegetarian main.

The image shows one half of a dark green acorn squash placed in a white bowl on a white marbled surface. The squash is hollowed out with its smooth, bright orange inner layer visible, topped with a chunky mixture of chopped nuts and dried cranberries in dark red and brown shades piled high at the center. In the background, there are two more similar squash halves on a white plate, slightly out of focus. The lighting is soft, highlighting the rich colors and textures of the squash and topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 acorn squash, halved and seeded
2 tablespoons olive oil
1 cup diced apples
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

Instructions

Step 1: Preheat your oven to 375°F (190°C). Brush the cut sides of the acorn squash with olive oil and place them face down on a baking sheet. Roast for about 30 minutes or until tender.
Step 2: In a medium bowl, combine diced apples, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup.
Step 3: Remove the squash from the oven and carefully turn them over. Divide the apple mixture evenly among the squash halves.
Step 4: Return the stuffed squash to the oven and bake for an additional 20 minutes, until the apples are tender and the squash is thoroughly cooked.

Tips & Variations

For extra richness, add a tablespoon of butter or a sprinkle of goat cheese before baking the stuffed squash.
Substitute pecans or almonds for walnuts if preferred.
Add a splash of fresh lemon juice to the apple mixture to brighten the flavors.
Use honey instead of maple syrup for a different sweetness profile.

Storage

Store leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if it seems dry.

How to Serve

Two acorn squash halves are hollowed and filled with a layered stuffing, placed side by side on a white plate with a white marbled background. The first layer inside the squash is a smooth, bright orange cooked squash flesh. On top of that is a chunky mixture of browned ground meat, diced golden-yellow and light brown cooked apples or vegetables, and whole toasted pecans giving a rich brown color and textured look. Small green herb sprigs are scattered on top, adding fresh green accents. Whole red and green apples rest on the white marbled surface around the plate, enhancing the autumn feel. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the apple mixture ahead and store it in the fridge. Assemble and bake the stuffed squash just before serving for best results.

Can I use a different type of squash?

While acorn squash works best for its shape and sweetness, sugar pumpkins or delicata squash can be used as alternatives with similar results.