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This delicious stuffed acorn squash is filled with apples, pumpkin seeds, walnuts, dried cherries, herbs, and maple syrup. The perfect fall meal!
Growing up, we didn’t eat a lot of winter squash because my dad was not a fan. However, as an adult? I’m all over it! I want it in pasta, soup, mashed, or simply roasted.
You get it. I love squash.
This recipe is for a simple vegetarian squash made with an apple, pumpkin seeds, walnuts, dried cranberries, crystallized ginger, and apple pie spice. It’s simple but packed with nutty flavor.
Ingredients needed
- Acorn squash
- Apples
- Pumpkin seeds
- Walnuts
- Dried cranberries
- Candied ginger
- Brown sugar
- Butter
- Apple pie spice
- Thyme
- Rosemary
- Sage
- Kosher salt
- Maple syrup
How to make stuffed acorn squash
Stuffing squash and calling it dinner is one of my favorite falltime activities. Nothing makes me happier than an easy dinner.
- Cut your acorn squash in half and scoop out the seeds.
- Mix apples, pumpkin seeds, walnuts, dried cranberries, candied ginger, brown sugar, butter, apple pie spice, thyme, rosemary, sage, and kosher salt in a bowl.
- Divide the mixture in half and fill the cavity of the squash.
- Add the squash to a baking dish and roast, covered for 40 minutes.
- Remove the foil and cook for another 20 minutes.
- Drizzle with maple syrup and serve hot.
More squash recipes
Stuffed Acorn Squash
Ingredients
- 1 whole acorn squash, cut in half and seeds scooped out
- ½ cup finely diced apples
- ⅓ cup shelled pumpkin seeds, pepitas
- ¼ cup walnuts, finely chopped
- ¼ cup dried cranberries, finely chopped
- 2 tablespoons finely diced candied ginger
- 3 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoons apple pie spice
- 1 teaspoon minced fresh thyme
- ½ teaspoon minced fresh rosemary
- ½ teaspoon minced fresh sage
- ½ teaspoon kosher salt, to taste
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F and set out a 9×13 baking dish.
- In a medium-size bowl add apples, pumpkin seeds, cranberries, melted butter, brown sugar, apple pie spice, thyme, rosemary, sage and salt. Add more melted butter if the mixture looks too dry.
- Fill the squash cavity with equal amount of the apple mixture.
- Add squash to the pan and lightly cover with foil.
- Bake for 40 minutes, remove foil and bake for another 20 minutes.
- Pierce the squash to make sure it’s fully cooked, remove from the oven, drizzle with maple syrup and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m obsessed with winter squash too, but I tend to eat more butternut than anything else. I need to branch out and buy acorn squash more. Love this stuffed version!
I used to loathe squash and only recently I’ve come to love it so I’m on the lookout for ways to prepare it. I absolutely LOVE the idea of filling it with so many good things. Yum! Gotta try this.