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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.
Not even biased–she totally is the cutest! I’m a squash nut, so the idea of a squash stuffed (literally) with nuts and all this apple-maple-cider goodness has me craving it for dinner….or right now for breakfast!
She really is the cutest…haha 🙂 These little squashes are perfect for fall. So full of flavor.
Oh my goodness… LOVE that picture of your niece on Halloween. Perfect!
And, this recipe couldn’t come at a better time. I have been staring at an acorn squash from our CSA for 2 weeks and I have had zero inspiration for it. I think we will be enjoying this with dinner tonight! 🙂
Hope you enjoyed the squash 🙂
Mmmm, that looks delicious. I love sweet fillings in my squash….could even have it for breakfast! Your acorn squash is yellow! I have never seen that before! Will have to try this with my next acorn squash. I usually have them with brown sugar, but this will be much more filling (and tasty I am sure) to fuel my training. Thanks for sharing.
Tina
Definitely trying this soon. Love it!
So cute! And the plate is beautiful!!
I love how you stuffed this squash, so much great flavor and texture!!
Thank you Alaina! I got the plate on clearance at Anthropologie
!
Your niece is so cute!! And this squash looks fantastic!!
David Bowie!! That just made my whole day. So cute.
Love this acorn squash! The cranberries and apples are my favorite part- how perfect for this time of year. Pinning to my Thanksgiving board!
The only time I ever made my dad roasted squash, he said that he kind of liked it but kind of hated it. Who knows what that meant. I am definitely securely on the LOVE side…and this filling sounds awesome!
Yeah, my dad seriously gets the chills just thinking about eating squash. I saw you are gearing up for a big squash event on your blog. Obviously you are a huge squash lover 🙂 Also CONGRATULATIONS! I’m so excited for you 🙂
I love squash just as much as you! This look ridiculously good – I love the sound of that stuffing! It’s all the things I love about fall.
I may be missing something but the recipe is called apple and nut squash but I see no nuts in the recipes, just pumpkin seeds.