Stuffed Acorn Squash
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Stuffed Acorn Squash
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A hearty and healthy fall dish! This comforting Stuffed Acorn Squash recipe features roasted acorn squash filled with a sweet and nutty apple and pecan mixture. Perfect for a cozy dinner or a festive holiday meal!
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Ingredients
- 2 acorn squash halved and seeds removed
- 2 tbsp olive oil
- salt and pepper to taste
- 2 medium apples diced (such as Honeycrisp or Fuji)
- ½ cup raisins
- ½ cup pecans chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup unsweetened applesauce
- ¼ cup unsweetened almond milk or other plant-based milk
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes, or until tender when pierced with a fork.
- Prepare the Filling: In a large mixing bowl, combine the diced apples, raisins, chopped pecans, cinnamon, nutmeg, applesauce, and almond milk. Mix well to combine.
- Stuff the Squash: Once the squash is cooked, carefully flip the halves cut-side up. Spoon the apple and pecan mixture generously into each squash half.
- Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the apples are tender.
- Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Notes
- You can substitute acorn squash with butternut squash or pumpkin for a different flavor profile.
- Feel free to use walnuts or almonds instead of pecans for a different crunch.
- Other dried fruits like cranberries or apricots can be used instead of raisins for added variety.
- If you prefer a sweeter filling, consider adding a touch of pure maple syrup or honey (if not strictly avoiding all sugars).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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- Nutrition Facts
- Nutrition Facts Stuffed Acorn Squash Amount Per Serving Calories 298 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 2g13%Polyunsaturated Fat 4gMonounsaturated Fat 10gSodium 32mg1%Potassium 962mg27%Carbohydrates 41g14%Fiber 6g25%Sugar 2g2%Protein 3g6% Vitamin A 804IU16%Vitamin C 25mg30%Calcium 110mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 298
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 2g
- 13%
- Polyunsaturated Fat 4g
- Monounsaturated Fat 10g
- Sodium 32mg
- 1%
- Potassium 962mg
- 27%
- Carbohydrates 41g
- 14%
- Fiber 6g
- 25%
- Sugar 2g
- 2%
- Protein 3g
- 6%
- Vitamin A 804IU
- 16%
- Vitamin C 25mg
- 30%
- Calcium 110mg
- 11%
- Iron 2mg
- 11%
- You can substitute acorn squash with butternut squash or pumpkin for a different flavor profile.
- Feel free to use walnuts or almonds instead of pecans for a different crunch.
- Other dried fruits like cranberries or apricots can be used instead of raisins for added variety.
- If you prefer a sweeter filling, consider adding a touch of pure maple syrup or honey (if not strictly avoiding all sugars).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Stuffed Acorn Squash Amount Per Serving Calories 298 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 2g13%Polyunsaturated Fat 4gMonounsaturated Fat 10gSodium 32mg1%Potassium 962mg27%Carbohydrates 41g14%Fiber 6g25%Sugar 2g2%Protein 3g6% Vitamin A 804IU16%Vitamin C 25mg30%Calcium 110mg11%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
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