Acorn Squash with Apple Stuffing

Elevate your fall dinner table with this vibrant and aromatic Acorn Squash with Apple Stuffing—a recipe that combines the natural sweetness of roasted acorn squash with a hearty, flavorful filling. Tender squash halves are roasted to perfection and stuffed with a delightful blend of diced tart apples, dried cranberries, buttery breadcrumbs, and crunchy pecans, all seasoned with hints of cinnamon and fresh thyme. The balance of savory and sweet makes this dish an ideal vegetarian centerpiece or a festive side dish for holiday gatherings. Packed with comforting flavors and wholesome ingredients, this recipe is as visually stunning as it is satisfying.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 2 cloves garlic cloves, minced
• 1 large apple, diced (such as Granny Smith)
• 0.5 cup dried cranberries
• 0.25 cup chopped pecans
• 2 teaspoons fresh thyme leaves
• 0.5 teaspoons ground cinnamon
• 1 cup fresh breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Brush the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Place the squash halves cut-side down on the baking sheet. Roast for 25-30 minutes, or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, prepare the stuffing. Heat the butter and remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and celery to the skillet and sauté for 4-5 minutes, or until softened and translucent.

Step 6

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 7

Add the diced apple, dried cranberries, and chopped pecans to the skillet. Stir in the thyme leaves, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, until the apples begin to soften.

Step 8

Remove the skillet from heat and stir in the fresh breadcrumbs. Mix well to combine.

Step 9

Once the squash halves are roasted, remove them from the oven and carefully flip them cut-side up. Divide the stuffing mixture evenly among the squash halves, pressing it down gently.

Step 10

Return the stuffed squash to the oven. Bake for an additional 15-20 minutes, until the stuffing is lightly browned on top and heated through.

Step 11

Remove from the oven and let cool for a few minutes before serving. Garnish with additional thyme leaves, if desired. Enjoy!

Nutrition Facts

Serving size	2518.8 grams (2518.8g)

Amount per serving	% Daily Value*
Calories	2876

Total Fat 85.60g	110%
Saturated Fat 23.10g	116%
Polyunsaturated Fat 2.70g
Cholesterol 62mg	21%
Sodium 4293mg	187%
Total Carbohydrate 523.70g	190%
Dietary Fiber 103.30g	369%
Total Sugars 87.60g
Protein 55.10g	110%

Vitamin D 0IU	0%
Calcium 1147mg	88%
Iron 23mg	128%
Potassium 8684mg	185%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 7.1%

Carbs: 67.9%