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Home » Recipes

Stuffed Acorn Squash

This Stuffed Acorn Squash is a hearty and delicious fall dish! This easy-to-make comfort food recipe combines sweet apples, crunchy pecans, and warm spices inside a roasted acorn squash. Perfect for a cozy dinner or a festive holiday meal. It's a nutritious and satisfying meal with unique flavors!

Stuffed acorn squash.

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Why You'll Love This Recipe

  • Healthy Ingredients: The combination of apples, raisins, and pecans provides a nutritious boost, while the squash itself is a great source of vitamins and fiber.
  • Simple Preparation: This stuffed acorn squash recipe is straightforward and easy to follow, making it perfect for both beginner and seasoned cooks.
  • Versatile: This stuffed acorn squash is great for any occasion, from weeknight dinners to holiday feasts.
  • Flavorful: The blend of sweet apples, crunchy pecans, and warm spices makes for a flavorful and satisfying meal.

Ingredients & Substitutes

These are the ingredients for stuffed acorn squash. Scroll down to the recipe card below for the full recipe.

First, slice the squash in half and remove all seeds.

Coat the insides with olive oil or avocafo oil. For a sweeter taste, used melted coconut oil.

Season with salt and pepper.

For the apples, use honey crisp or Fuji. Those are our favorites!

Raisins add natural sweetness while the pecans add crunch.

To add the cozy fall flavor, season with cinnamon and nutmeg.

Unsweetened applesauce adds a naturally sweet fall flavor. Look for brands without added sugar. We love the Whole Foods brand.

Unsweetened almond milk thins out the filling. Feel free to use regular milk if you prefer.

Stuffed squash with apples.

Taste & Texture

This stuffed acorn squash is a contrasting mix of flavors and textures. The acorn squash becomes tender and slightly sweet when roasted, providing a perfect base for the filling.

The filling itself is a mix of juicy apples, chewy raisins, and crunchy pecans, all seasoned with cinnamon and nutmeg for warmth.

The addition of applesauce and almond milk gives it a creamy consistency that binds everything together perfectly.

How to Make

Step 1

Preheat the Oven: First, preheat your oven to 400°F (200°C).

Step 2

Prepare the Squash: Drizzle the 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 30 to 35 minutes, or until tender when pierced with a fork.

Step 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.

Step 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.

Step 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.

Step 6

Serve: Remove from the oven, garnish with fresh parsley if desired, and serve this stuffed acorn squash warm.

Fall acorn.

Expert Tips for Success

Follow these tips and tricks to make the best stuffed acorn squash.

Choose the Right Squash: Look for acorn squashes that are firm and heavy for their size. Avoid any with soft spots or blemishes.

Uniform Size: To ensure even cooking, choose squashes that are similar in size.

Pre-heat the Ingredients: If you're short on time, you can microwave the squash for a few minutes before roasting to speed up the cooking process.

Mix and Match: Feel free to substitute ingredients based on what you have on hand or your personal preferences.

Flavor Variations & Add-Ins

Here are some flavor ideas for your stuffed acorn squash.

Different Squash: Try using butternut squash or pumpkin for a different twist.

Nuts: Walnuts or almonds can be used instead of pecans for a different nutty flavor.

Dried Fruits: Swap out raisins for cranberries or chopped dried apricots for added variety.

Sweetener: For a sweeter filling, drizzle a little pure maple syrup or honey over the filling before baking.

Roasted squash.

How to Serve & Store

Serve your stuffed acorn squash warm, straight from the oven. It makes a great side dish or a main course for vegetarians.

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.

Reheat in the oven or microwave before serving.

Frequently Asked Questions (FAQs)

Can I make this stuffed acorn squash recipe ahead of time?

Yes, you can prepare the filling and roast the squash ahead of time. Store them separately in the fridge and assemble and bake just before serving.

Can I freeze stuffed acorn squash?

While it's best enjoyed fresh, you can freeze the cooked stuffed squash. Allow it to cool completely, wrap tightly in plastic wrap, and place in a freezer-safe container. Thaw in the refrigerator and reheat in the oven before serving.

Can I substitute the acorn squash?

Yes, you can use butternut squash or pumpkin as a substitute for acorn squash.

Syrup poured on acorn squash.

Equipment Needed

Staub Baking Dishes: We love these dishes for roasting and baking.

Check out all of our Kitchen Favorites!

You May Also Enjoy

  • Butternut Squash Salad
  • Spaghetti Squash Carbonara
  • Quinoa Stuffed Squash
  • Spaghetti Squash with Sauce
  • Butternut Squash Soup

If you enjoyed this homemade stuffed acorn squash recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.

Stuffed acorn squash.

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 minutes mins
Cook Time: 50 minutes mins
1 hour hr
Course: Breakfast, Dinner, Holiday, Lunch
Cuisine: American
Method: Baked Goods
Diet: Gluten Free, Vegetarian
Print Recipe
Servings: 4 servings
Save Recipe Saved!

Ingredients
  

  • 2 acorn squash (halved and seeds removed)
  • 2 tablespoon olive oil
  • salt and pepper to taste
  • 2 medium apples (diced (such as Honeycrisp or Fuji))
  • ½ cup raisins
  • ½ cup pecans (chopped)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon 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.
  • 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 4g
    Monounsaturated Fat 10g
    Sodium 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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