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This comforting apple stuffed acorn squash is my answer to chilly evenings and cozy gatherings. Every year as the air gets crisp, I crave this mix of hearty squash and sweet tangy fruit. Whether you are making something memorable for a holiday table or just want a delicious plant-based main dish, this recipe never disappoints.
Every time I set these golden roasted squash on the table my family crowds around for seconds. I first made this for a Friendsgiving and now it is the most requested autumn recipe in my kitchen.
Ingredients
- Acorn squash: two medium sized both deep green and heavy for best flavor and texture
- Olive oil: adds richness and helps the squash caramelize look for extra virgin if you can
- Diced apples: bring natural sweetness I like honeycrisp for their crunch and flavor
- Chopped walnuts: add nutty crunch and healthy fats choose fresh unsalted walnuts
- Dried cranberries: give a pop of color and chewy tartness pick plump cranberries for best results
- Cinnamon: warms everything and makes the kitchen smell amazing check your spice jar for freshness
- Nutmeg: brings an earthy hint that pairs beautifully with apples buy whole nutmeg and grate just before using if possible
- Salt: balances the sweetness always use fine sea salt for even distribution
- Maple syrup: ties it all together with rich autumn flavor pure maple syrup is tastiest
Step-by-Step Instructions
- Prepare the Squash:
- Begin by halving your acorn squash from stem to tip with a sturdy chef knife. Scoop out all seeds with a spoon until the cavity is clean.
- Roast the Squash:
- Brush the cut sides of the squash with olive oil using a pastry brush to coat every bit of surface. Set the squash halves cut side down on a large rimmed baking sheet. Roast at 375 degrees until the squash is easily pierced with a fork and has started to caramelize around the edges. This usually takes about thirty minutes. Roasting cut side down makes the flesh extra tender.
- Make the Filling:
- While the squash roasts use this time to dice your apples into small even pieces for even cooking. In a mixing bowl combine diced apples chopped walnuts dried cranberries cinnamon nutmeg salt and maple syrup. Toss well so that every bit is coated in spice and syrupy sweetness.
- Stuff the Squash:
- Once the roasted squash is cool enough to handle turn them over so the hollowed out sides face up. Gently fill each half with a portion of apple mixture piling it high. Get into the corners so every bite has filling.
- Bake Until Bubbly:
- Return the stuffed squash to the oven. Bake another twenty minutes or until the apples are soft the cranberries have plumped and the squash is thoroughly cooked through. The surface should be bubbling and lightly golden by the end.
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My favorite ingredient is the pure maple syrup which makes the filling rich and fragrant. I remember one autumn when my youngest helped drizzle the syrup she called it sweet autumn sauce and it has been our secret touch ever since. There is always laughter around the table when these come out of the oven.
Storage Tips
Once cooled store any leftovers in a sealed container in the fridge where they will stay delicious for up to three days. To reheat place in a covered baking dish and warm in the oven at low temperature. You can also microwave individual portions but use low power to avoid drying the squash.
Ingredient Substitutions
If you are out of walnuts pecans give a sweet buttery crunch. Try pears instead of apples if you want a more floral filling. For added protein toss in a handful of cooked quinoa with the filling. And if warm spices are not your thing swap in a little orange zest for a bright twist.
Serving Suggestions
Serve these as a vegetarian main dish alongside a simple green salad or as a festive side with roasted turkey or chicken. For special occasions drizzle with a little extra maple syrup just before serving and sprinkle with fresh herbs like thyme. This dish is also lovely with a spoonful of plain Greek yogurt on top.
A Brief History of Stuffed Squash
Creative cooks have been stuffing squash for centuries in both Native American and Mediterranean traditions. The combination of sweet fruit and nuts with hearty squash has roots in both old world and new world kitchens making this dish a bridge between so many cultures and family tables.
Recipe FAQs
- → What type of apple works best for the stuffing?
Firm varieties like Honeycrisp or Granny Smith hold their shape and add a pleasant tartness to the filling.
- → Can I make this dish ahead of time?
Yes, roast and stuff the squash in advance, then simply reheat in the oven before serving for best results.
- → Are there substitutions for walnuts?
Pecans or almonds provide a similar crunch, while seeds like pumpkin offer a nut-free option.
- → Is this dish suitable for vegans?
Absolutely, all listed ingredients are plant-based, ensuring a satisfying vegan-friendly meal.
- → How can I add more flavor complexity?
Try adding a pinch of ground cloves or swap dried cranberries with chopped dried apricots for variation.