Acorn Squash with Dried Fruit and Granola Compote

Elevate your fall dining experience with this Acorn Squash with Dried Fruit and Granola Compote recipe, a delightful blend of sweet and savory flavors perfect for a cozy meal or holiday gathering. Tender, oven-roasted acorn squash halves are brushed with brown sugar and cinnamon, then filled with a warm, fragrant mixture of dried cranberries, apricots, raisins, and crunchy granola, accented by buttery pecans and a drizzle of maple syrup. This easy-to-make dish combines the caramelized richness of roasted squash with a satisfying medley of textures in the filling, making it a standout side dish or even a light dessert. Ready in just over an hour, it's a seasonal showstopper that celebrates the best flavors of autumn.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 whole acorn squashes
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 cup dried cranberries
• 0.5 cup raisins
• 0.5 cup chopped dried apricots
• 1 cup granola
• 0.5 cup pecans
• 2 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp with a spoon.

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon. Place the squash halves cut side down on a baking sheet lined with parchment paper.

Step 4

Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 5

While the squash is roasting, prepare the compote. In a large skillet over medium heat, melt the butter and add the remaining 1 tablespoon of olive oil.

Step 6

Stir in the dried cranberries, raisins, dried apricots, granola, pecans, remaining 1 tablespoon of brown sugar, and 1/2 teaspoon of cinnamon. Cook for about 5 minutes, stirring frequently, until the mixture is warm and fragrant.

Step 7

Add the maple syrup and a pinch of salt to the skillet and toss the mixture to combine. Remove from heat.

Step 8

Once the squash has finished roasting, flip the halves over and fill each cavity with a generous scoop of the dried fruit and granola compote.

Step 9

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the compote is golden and bubbly.

Step 10

Remove from the oven and allow to cool for 5 minutes before serving. Enjoy as a sweet and savory side dish or a light dessert!

Nutrition Facts

Serving size	2006.6 grams (2006.6g)

Amount per serving	% Daily Value*
Calories	2940

Total Fat 119.00g	153%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 13.50g
Cholesterol 62mg	21%
Sodium 1337mg	58%
Total Carbohydrate 467.60g	170%
Dietary Fiber 52.00g	186%
Total Sugars 282.90g
Protein 34.70g	69%

Vitamin D 0IU	0%
Calcium 585mg	45%
Iron 15mg	84%
Potassium 5784mg	123%

*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: 34.8%

Protein: 4.5%

Carbs: 60.7%