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Stuffed Acorn Squash

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Servings: 4 servings
Course: Breakfast , Lunch , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.