Apple Stuffed Acorn Squash
Sweet apples, nutty walnuts, and tart cranberries come together inside tender roasted acorn squash for a cozy and comforting autumn dish.
Equipment
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Large Skillet
- Knife
- Spoon
Ingredients
- 2 acorn squash halved and seeds removed
- 2 cups apples diced (Granny Smith or Honeycrisp)
- 1 cup quinoa cooked (or rice)
- ½ cup walnuts chopped (or pecans)
- ½ cup dried cranberries
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup maple syrup or honey
- 2 tbsp olive oil
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
- Preheat oven to 400°F (200°C).
- Cut acorn squash in half lengthwise and scoop out seeds. Brush insides with olive oil, season with salt and pepper.
- Place squash halves cut-side down on a parchment-lined baking sheet. Roast 25–30 minutes until tender.
- While squash roasts, cook quinoa according to package instructions and set aside.
- In a skillet, heat olive oil over medium heat. Add diced apples, walnuts, cranberries, cinnamon, nutmeg, and maple syrup. Cook 5–7 minutes until apples are tender.
- Combine the apple mixture with cooked quinoa in a mixing bowl and stir well.
- Flip roasted squash cut-side up and fill each half generously with the apple-quinoa mixture.
- Return stuffed squash to oven for 15–20 minutes until heated through and slightly golden.
- Remove from oven, garnish with parsley if desired, and serve warm.
Notes
You can make the filling ahead and store separately before stuffing the squash. For variations, use pears, seeds instead of nuts, or add cheese for richness. Store leftovers in the fridge for 3–4 days or freeze up to 2 months.