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Stuffed Acorn Squash | Food Made Simple | Holiday Meals| Meatless Meals | Side Dish

Stuffed Acorn Squash

This particular acorn squash creation graces our table each Thanksgiving. The filling made of fresh apples, soft pecans, and tart dried cranberries drizzled with sweet maple syrup bake just long enough for the flavors to infuse the squash and produce the most delicious and filling side dish.
Course Side Dish
Cuisine American
Keyword Stuffed Acorn Squash
Prep Time 7 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 22 minutes
Servings 4 people

Ingredients

  • 2 acorn squash cut in half and seeds scooped out
  • 2 small apples peeled and diced
  • 1/2 cup pecans roughly chopped
  • 1/4 cup dried cranberries
  • 2 Tbsp coconut sugar
  • 4 Tbsp butter divided
  • 2 Tbsp maple syrup divided
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400F. Cut each acorn squash in half and remove the seeds and stringy bits with a spoon.
  2. If the squash does not sit flat, use a large knife to cut the outer skin little by little to create a flat surface on the underside of the rounded squash. Try not to cut to deep as a whole in the bottom would allow all the sweet juices from the filling to leak out.
  3. Place each flat bottomed squash half (orange flesh side up) on a piece of parchment paper or aluminum foil lined baking sheet.
  4. Next, stir together the filling of diced apples, chopped pecans, dried cranberries, coconut sugar, salt and cinnamon in a medium sized bowl.
  5. Then divide the filling between the four squash halves until each squash is heaping full.

  6. Top each stuffed squash with a tablespoon of butter divided into quarters. lastly, drizzle the tops of each squash with a 1/2 teaspoon of maple syrup. Bake for 60-75 minutes. After the squash has baked for 30 minutes loosely cover the pan with aluminum foil to prevent the filling from burning. 

  7. Squash is done when tines of a fork are inserted into the flesh of the squash with ease.