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Apple Walnut Stuffed Acorn Squash

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Side Dish
Keyword: apple walnut acorn squash cranberries side dish dessert
Servings: 2
Calories: 411kcal
Author: Rose

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!

Notes

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Nutrition

Calories: 411kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 948mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1195IU | Vitamin C: 31mg | Calcium: 110mg | Iron: 2mg