If you’re craving a dish that’s bursting with the warm flavors of fall and packed with cozy comfort, the Cranberry Apple Stuffed Acorn Squash Recipe is exactly what you need. This vibrant, naturally sweet, and nutty stuffed squash not only looks stunning on the table but combines tender roasted acorn squash with a luscious filling of spiced apples and tart cranberries, topped with a crunchy maple-glazed nut coating. Every bite offers a delightful balance of textures and tastes that feels like a big, warm hug—perfect for gathering friends and family around the table and sharing something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create a spectacular medley of flavors and textures. Each element plays a crucial role, from the soft, roasted acorn squash carrying the stuffing, to the sweet and tangy combination of apples and dried cranberries, all accented by warm spices and a crunchy nut topping that adds color, flavor, and that irresistible crunch.
- 3 small-medium acorn squash (halved crosswise and seeded): The perfect natural bowl for holding the filling with tender flesh inside.
- 2 tablespoons olive oil or melted butter: Adds richness and helps the squash roast to a golden, caramelized finish.
- ½ teaspoon salt: Enhances all the flavors from the squash to the filling.
- 2 to 3 medium-large apples (peeled, cored, diced): Provides sweetness and a soft yet slightly firm texture to the filling.
- ¼ cup dried cranberries: Brings a pop of tartness that balances the sweetness beautifully.
- 2 tablespoons butter: Used for cooking the apple filling to a luscious, tender consistency.
- ½ teaspoon cinnamon and a pinch of nutmeg: These warm spices infuse the filling with cozy, autumnal depth.
- ½ cup apple juice or cider: Adds moisture and enhances the apple flavor in the filling.
- 1 teaspoon cornstarch: Thickens the filling to a glossy, luscious texture.
- 3 tablespoons maple syrup (or packed brown sugar): Sweetens the filling with a rich, natural flavor.
- ½ cup chopped pecans or walnuts: Adds crunch and earthiness to the topping.
- ¼ cup pepitas (pumpkin seeds): Offers a subtle nutty bite and contrasting texture in the topping.
- 1½ tablespoons maple syrup: Used in the topping to glaze the nuts delightfully.
- ¼ teaspoon cinnamon and a pinch of salt: Season the topping perfectly.
- Optional 1 teaspoon olive oil or melted butter: Gives the topping an extra glossy finish and richness.
How to Make Cranberry Apple Stuffed Acorn Squash Recipe
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F, ensuring it’s hot and ready for roasting. While the oven is warming, halve your acorn squashes crosswise and scoop out the seeds, leaving the skin intact to hold your delicious filling. Having all your ingredients measured, peeled, and chopped will make the cooking process smooth and enjoyable.
Step 2: Roast the Acorn Squash
Brush the cut sides of the squash halves with olive oil or melted butter, then sprinkle with salt to bring out the natural flavors. Place them cut-side down on a greased baking sheet and roast for approximately 20 minutes until the squash is just tender when pierced with a knife. This partial roasting sets you up perfectly to finish baking with the filling later.
Step 3: Create the Apple and Cranberry Filling
In a large skillet over medium heat, melt the butter and add the diced apples, dried cranberries, cinnamon, and nutmeg. Cook for 3 to 5 minutes while stirring occasionally. You’ll notice the apples soften and a fragrant, warm aroma fills your kitchen—a sign that flavors are beautifully melding.
Step 4: Thicken Your Filling to Glossy Perfection
Whisk your cornstarch into the apple juice or cider to prevent lumps, then pour this mixture into your skillet along with the maple syrup. Let it simmer gently for 2 to 3 minutes while stirring often until the filling thickens and turns glossy. This step locks in moisture and creates a luscious texture that clings perfectly to the squash.
Step 5: Prepare the Maple-Glazed Nut Topping
Grab a small bowl and mix the chopped pecans or walnuts, pepitas, maple syrup, cinnamon, and salt together. If you choose, add a little olive oil or melted butter for extra sheen and richness. This topping will provide a satisfying crunch and beautiful golden color after baking, perfectly complementing the sweet filling.
Step 6: Assemble and Bake
Flip the roasted squash halves so the cut sides face up. Spoon the warm apple and cranberry filling evenly into each cavity, mounding it slightly. Spread the maple-nut topping over the filling, pressing gently to make sure it sticks. Return the squash to the oven and bake for 6 to 12 minutes until the nuts turn golden and the filling is bubbling softly—just be sure the topping doesn’t burn.
Step 7: Time to Serve Your Cranberry Apple Stuffed Acorn Squash Recipe
Allow your squash to cool for about 5 minutes before serving to let the flavors settle. For an extra special touch, drizzle with a little additional maple syrup or sprinkle flaky salt across the top. This not only enhances flavor but creates a gorgeous, inviting finish that makes it impossible to resist.
How to Serve Cranberry Apple Stuffed Acorn Squash Recipe
Garnishes
Fresh herbs like chopped parsley or a few sage leaves add a lovely pop of green and fresh aroma, balancing the sweet and nutty components beautifully. A sprinkle of toasted nuts on top brings even more texture to this already delicious dish. For a final flourish, a light dusting of cinnamon or a drizzle of extra maple syrup elevates the visual appeal and flavor impact.
Side Dishes
This Cranberry Apple Stuffed Acorn Squash Recipe is hearty and flavorful on its own, but pairing it with simple, fresh sides can round out the meal. A crisp green salad with a tangy vinaigrette provides a refreshing contrast, while roasted Brussels sprouts or sautéed green beans offer complimentary seasonal flavors that harmonize with the squash’s richness.
Creative Ways to Present
Serve each stuffed squash half on a large platter lined with fresh herb sprigs or apple slices for a stunning centerpiece. Alternatively, for a dinner party, consider making individual servings in smaller acorn squashes or even mini pumpkins to delight and impress your guests. Using colorful napkins and rustic wooden boards enhances the cozy vibe that this recipe naturally lends itself to.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it a great make-ahead option. Just be sure to cover the squash well to keep it moist and prevent the topping from becoming soggy.
Freezing
If you want to keep the Cranberry Apple Stuffed Acorn Squash Recipe for longer, freezing is a good option. To maintain texture, freeze the filling and the squash halves separately. Wrap the cooled squash halves tightly and store the filling in a sealed container. When ready to enjoy, thaw overnight in the fridge before reheating and assembling.
Reheating
To reheat, place the stuffed squash halves in a 350°F oven for 15 to 20 minutes, or until warmed through and the topping regains its crunch. You can briefly broil at the end if you want to crisp up the nuts again. Avoid microwaving if possible to keep the textures intact and flavors vibrant.
FAQs
Can I use a different type of squash?
Absolutely! While acorn squash is ideal for its shape and sweetness, delicata or small pumpkin varieties can work well too. Just be sure to adjust cooking times slightly for the alternative squash’s size and density.
Is this recipe vegan?
You can make this Cranberry Apple Stuffed Acorn Squash Recipe vegan by substituting butter with plant-based margarine or additional olive oil. Everything else in the recipe is naturally plant-based.
Can I prepare the filling in advance?
Yes, prepping the filling a day ahead saves time. Store it separately in the refrigerator and fill the roasted squash just before the final baking step to keep the textures fresh.
What can I use if I don’t have maple syrup?
Brown sugar or honey are great alternatives to maple syrup for sweetening both the filling and topping, though maple syrup adds a unique, rich flavor that complements this dish beautifully.
How spicy is this recipe?
It’s very mild, using just warming spices like cinnamon and a pinch of nutmeg to add subtle depth without heat. This makes it approachable for all ages and preferences.
Final Thoughts
This Cranberry Apple Stuffed Acorn Squash Recipe is such a joy to make and share, capturing the essence of fall in every bite. It’s a warm hug of sweet, tart, and nutty flavors dovetailed with tender roasted squash that makes it perfect for family dinners or festive occasions. I encourage you to try this recipe soon—it’s one of those dishes that fills your kitchen with amazing smells and your heart with pure comfort!
Print
Cranberry Apple Stuffed Acorn Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Cranberry Apple Stuffed Acorn Squash recipe features tender roasted acorn squash halves filled with a warm, spiced apple and cranberry mixture, topped with a crunchy maple-glazed pecan and pepita topping. Perfect as a cozy fall or holiday side dish, it offers a beautiful balance of sweetness, tartness, and texture with simple ingredients and straightforward roasting and stovetop cooking methods.
Ingredients
For the Acorn Squash
- 3 small-medium acorn squash, halved crosswise and seeded (do not peel)
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
For the Apple-Cranberry Filling
- 2 medium-large apples, peeled, cored, and diced into ½-inch pieces (use 3 apples if squashes are larger)
- ¼ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon cinnamon
- 1 pinch of nutmeg
- ½ cup apple juice or cider
- 1 teaspoon cornstarch (whisked into the apple juice)
- 3 tablespoons maple syrup or packed brown sugar
For the Maple Nut Topping
- ½ cup chopped pecans (or walnuts)
- ¼ cup pepitas (pumpkin seeds)
- 1½ tablespoons maple syrup
- ¼ teaspoon cinnamon
- 1 pinch of salt
- Optional: 1 teaspoon olive oil or melted butter for extra sheen
Instructions
- Prep: Preheat your oven to 400°F (200°C). Gather and prepare all ingredients as directed to streamline the cooking process.
- Roast the Squash: Brush the cut sides of the acorn squash halves with olive oil or melted butter, then sprinkle with salt. Place them cut-side down on a greased baking sheet and roast in the preheated oven for about 20 minutes until tender when pierced but still firm enough to hold filling.
- Start the Apple Filling: While the squash roasts, melt butter in a large skillet over medium heat. Add the diced apples, dried cranberries, cinnamon, and nutmeg. Cook for 3 to 5 minutes, stirring occasionally, until the apples soften and the mixture becomes fragrant.
- Thicken the Filling: Whisk cornstarch into the apple juice or cider, then pour this mixture and maple syrup into the skillet with the apples. Simmer for 2 to 3 minutes, stirring frequently, until the filling thickens to a glossy consistency. Remove from heat.
- Make the Topping: In a small bowl, combine chopped pecans, pepitas, maple syrup, cinnamon, salt, and optionally olive oil or melted butter. Mix well until the nuts and seeds are evenly coated.
- Assemble and Bake: Remove squash from the oven and turn cut-side up. Spoon the warm apple filling evenly into each squash cavity, mounding slightly. Top with the maple nut mixture, pressing lightly to adhere. Return to the oven for 6 to 12 minutes until the topping is golden and the filling bubbles gently. Watch carefully to prevent scorching.
- Serve: Let the stuffed acorn squash cool for 5 minutes before serving. Optionally, drizzle with extra maple syrup or sprinkle with flaky salt for enhanced flavor.
Notes
- For larger acorn squash, increase apples to 3 to ensure enough filling.
- You can substitute walnuts for pecans depending on preference or availability.
- Use fresh apple cider for a richer flavor or clear apple juice for a milder taste.
- To make this dish vegan, replace butter with additional olive oil or a vegan butter substitute.
- Watch the final baking stage carefully to avoid burning the nut topping.
- This recipe is excellent for festive fall and holiday meals as a vegetarian side dish.
