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!
Whenever I purchase or cook an acorn squash my thoughts and special memories go back to when I was a teenager. My Grandmother was living with us at the time and acorn squash was her favourite variety of squash! She would eat as a snack oor at a meal with a little melted butter, salt and pepper. She absolutely loved this variety for it’s mild sweetness and nutty flavour. Also, know that many cooks love this variety as it takes on any flavours really well.
INGREDIENTS AND TIPS
- Acorn squash: is one of prettiest squashes to use for this recipe, it dresses up a table for any occasion
- Apples: one of favourite apples is Gala that were added to this recipe, it has the right amount of sweetness
- 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…..
- SPICED ROASTED BUTTERNUT SQUASH AND LENTILS WITH DILL YOGURT
- ROASTED SQUASH AND CRANBERRIES WITH HONEY SAGE BROWN BUTTER SAUCE
- SPICY CHORIZO AND BUTTERNUT SQUASH LENTIL STEW
- CREAMY BUTTERNUT SQUASH AND SPINACH PASTA
Apple Walnut Stuffed Acorn Squash
Ingredients
Equipment
Method
- 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.
- 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.
- 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!