Description
A hearty and flavorful dish featuring acorn squash stuffed with a sweet and savory apple filling. Perfect for fall meals, holidays, or a cozy vegetarian dinner.
Ingredients
- 2 medium acorn squash, halved and seeded
- 1 tbsp olive oil
- 1 apple, diced
- 1/4 cup chopped onion
- 1/4 cup dried cranberries
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup chopped pecans
Instructions
1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil and place cut-side down on a baking sheet.
3. Roast for 30 minutes until tender.
4. While squash roasts, sauté diced apple and onion in a skillet over medium heat for 5 minutes.
5. Add cranberries, maple syrup, cinnamon, nutmeg, and salt. Cook for 2 more minutes until combined.
6. Remove squash from oven and flip cut-side up.
7. Fill each squash half with the apple mixture and top with chopped pecans.
8. Return to oven for 10 minutes.
9. Serve warm.
Notes
For a vegan version, ensure your maple syrup is vegan-certified.
Walnuts can be used instead of pecans if preferred.
Squash is ready when easily pierced with a fork.
This dish pairs beautifully with roasted vegetables or a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg