This Apple Walnut Stuffed Acorn Squash is festive and one of the best ways to enjoy squash! This recipe is vibrant with autumn warm spices and so easy to make. Serve it as a dessert or side dish at your next holiday dinner.
Love this time of the year to see all the variety of squashes at my local markets and grocery stores. I am partial to the cooking varieties and the how many uses they have, from stews, soups, main dishes, side dishes and in this recipe, a dessert!
When I bought this acorn squash, it brought back wonderful memories. My Grandmother was living with us after our Grandfather passed away, she would ask my Mom to roast this variety of squash. For some reason, she loved this variety so much so, she ate it as a snack rather then with dinner. Mom would season it with salt and pepper, then add some butter to the squash while it was roasting and as we know it, butter makes things better. 🙂 That’s all she needed to do for Grandma to enjoy this acorn squash!
INGREDIENTS AND TIPS
- Acorn squash: is one of prettiest squashes to use for this recipe, it dresses up a table for any occasion
- Butter: I like to use unsalted to manage the salt content, it was added to the squash while it roasting and for sauteeing the apples
- Sugar: only 1/2 tablespoon is used in this recipe
- Lemon juice: adds a freshness and brightness to the apples
- Spices: cinnamon, nutmeg and ginger
- Sea salt: to elevate the flavours
- Maple syrup: is a natural sweetener to add to the apples
- Walnuts: I love my walnuts and it worked perfectly in this recipe and other options are pecans, hazelnuts
- Dried cranberries: adds some sweetness to this recipe
- Thyme: is one of those herbs that works so well with dessert recipes; fragrant and it comes from the mint family
WHY MAKE THIS RECIPE
- DRESS UP YOU NEXT HOLIDAY TABLE with this gorgeous Acorn Squash recipe!
- YOU WILL IMPRESS your family and guests
- IT IS AN EASY recipe
- THE AUTUMN FLAVOURS will fill your home from the warm spices
- IT IS SO DELICIOUS…the apples, walnuts and warm spices makes this dish so flavourful
HOW TO MAKE THIS RECIPE
HOW TO PREPARE THE ACORN SQUASH.....
First prepare a baking sheet by lining it with parchment paper. Cut each end of the acorn squash and then cut in half horizontally (this way you have the scalloped edges showing). Remove the seeds with a spoon. Pierce with a fork.
Preheat oven to 400℉.
Melt 1 tablespoon of butter and stir in sugar. Brush the inside and tops with the butter and sugar mixture. Place the squash halves cut-sides down on the baking sheet. Baking for 30-35 minutes, until tender.
APPLE AND WALNUT STUFFING
When the squash is roasting, dice apples into small 1/2 inches cubes, remove the core and drizzle with lemon juice and gently stir. Combine the spices into a small bowl.
Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add diced apples and sauté for 8-10 minutes until apples start to become soft but still firm. Stir and coat the apples with the spice mixture, cinnamon, nutmeg and ginger. Add maple syrup, walnuts and cranberies. Continue cooking for 1-2 minutes until well combined.
ASSEMBLE
Once squash is cooked, remove the squash from the oven and turn the halves over to cut-side up. Divide the stuffing between the two halves and fill to the top. Add thyme and serve warm. Enjoy!
Look how gorgeous this acorn squash recipe would look on your table at your next gathering!! Keeping things simple and it is recipe your how family will love!
STORING AND REHEATING THIS ACORN SQUASH RECIPE
Refrigerate this acorn squash in an air-tight container for up to 4 days. I would not suggest or recommend to freeze this recipe. The squash will become soft and mushy.
To reheat, place in a shallow pan on 350 degrees F for about 30 minutes.
DID YOU MAKE THIS RECIPE?……
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TRY THESE OTHER DELICIOUS SQUASH RECIPES.....
Apple Walnut Stuffed Acorn Squash
Equipment
- Baking sheet
- small skillet
Ingredients
Acorn Squash
- 1 medium acorn squash
- 1 tbsp unsalted butter, melted
- 1/2 tbsp raw sugar
Apple and Walnut Stuffing
- 1 tbsp unsalted butter
- 1 medium Gala apple, diced
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- pinch nutmeg and ginger each
- pinch sea salt
- 1 tbsp maple syrup
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 sprigs of thyme
Instructions
Roasting the Acorn Squash
- Preheat oven to 400℉.
- Prepare a baking sheet by lining it with parchment paper. Cut each end of the acorn squash and then cut in half horizontally (shows the scalloped edges). Remove the seeds with a spoon. Pierce with a fork. Melt 1 tablespoon of butter and stir in sugar. Brush the inside and tops with the butter and sugar mixture. Place the squash halves cut-sides down on the baking sheet. Baking for 30-35 minutes, until tender.
Apple and Walnut Stuffing
- When the squash is roasting, dice apples into small 1/2 inches cubes, remove the core and drizzle with lemon juice and gently stir. Combine the spices into a small bowl.
- Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Add diced apples and sauté for 8-10 minutes until apples start to become soft but still firm. Stir and coat the apples with the spice mixture, cinnamon, nutmeg and ginger. Add maple syrup, walnuts and cranberies. Continue cooking for 1-2 minutes until well combined.
Assemble
- Once squash is cooked, remove the squash from the oven and turn the halves over to cut-side up. Divide the stuffing between the two halves and fill to the top. Add thyme and serve warm. Enjoy!
