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
Scale
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.
