Acorn Squash with Spiced Brazil Nut Filling

Elevate your fall dinner table with this stunning Acorn Squash with Spiced Brazil Nut Filling, a dish that beautifully combines sweet, savory, and nutty flavors. Perfectly roasted acorn squash halves serve as tender edible bowls for a decadent filling made with toasted Brazil nuts, dried cranberries, breadcrumbs, and a touch of orange zest, all caramelized with warm spices like cinnamon and nutmeg. Drizzled with maple syrup and baked until golden, this recipe balances cozy autumnal flavors with a satisfying crunch. Whether you’re hosting a holiday feast or looking for a vegetarian main course, this dish dazzles with its vibrant presentation and gourmet appeal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 acorn squash
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 2 tablespoons maple syrup
• 2 tablespoons unsalted butter
• 0.5 cups Brazil nuts
• 0.25 cups dried cranberries
• 0.25 cups breadcrumbs
• 1 teaspoon orange zest
• 0.5 teaspoons fresh rosemary
• 0.25 teaspoons black pepper

Directions

Step 1

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

Step 2

Cut each acorn squash in half vertically and scoop out the seeds and stringy flesh using a spoon.

Step 3

Brush the inside of each squash half with 1 tablespoon of olive oil, then sprinkle them with 1/4 teaspoon of salt, 1/4 teaspoon of cinnamon, and a light dusting of nutmeg.

Step 4

Place the squash halves cut side down on the prepared baking sheet and roast in the oven for 30 minutes, or until the flesh is tender and easily pierced with a fork.

Step 5

While the squash is roasting, prepare the filling. Roughly chop the Brazil nuts into small pieces and set aside.

Step 6

In a medium skillet, melt the butter over medium heat. Add the chopped Brazil nuts and toast for 2-3 minutes, stirring frequently until fragrant.

Step 7

Stir in the dried cranberries, breadcrumbs, orange zest, rosemary, 1 tablespoon of maple syrup, and a pinch of black pepper. Cook for 1-2 minutes until the mixture is well combined and slightly sticky. Remove from heat.

Step 8

Once the squash is done roasting, remove it from the oven and carefully flip the halves cut side up. Brush each half with the remaining tablespoon of maple syrup.

Step 9

Divide the prepared spiced Brazil nut filling evenly among the four squash halves, pressing it gently into the cavities.

Step 10

Return the filled squash halves to the oven and bake for an additional 15-20 minutes, or until the filling is golden and slightly crispy on top.

Step 11

Remove from the oven and let rest for 5 minutes before serving. Garnish with a sprig of fresh rosemary, if desired. Enjoy!

Nutrition Facts

Serving size	632 grams (632.0g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 98.80g	127%
Saturated Fat 29.40g	147%
Polyunsaturated Fat 18.90g
Cholesterol 62mg	21%
Sodium 1641mg	71%
Total Carbohydrate 144.40g	53%
Dietary Fiber 27.90g	100%
Total Sugars 53.70g
Protein 18.30g	37%

Vitamin D 0IU	0%
Calcium 329mg	25%
Iron 6mg	33%
Potassium 2281mg	49%

*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: 57.7%

Protein: 4.8%

Carbs: 37.5%