Stuffed Acorn Squash
This delicious stuffed acorn squash is filled with apples, pumpkin seeds, walnuts, dried cherries, herbs, and maple syrup. The perfect fall meal!
Servings: 2 servings
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 9x13 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
Serving: 1serving | Calories: 508kcal | Carbohydrates: 55g | Protein: 6g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 726mg | Potassium: 273mg | Fiber: 3g | Sugar: 46g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg