If you’re looking for a cozy, flavor-packed dish that perfectly celebrates fall’s bounty, this Apple Stuffed Acorn Squash Recipe is an absolute winner. It brings together the tender, subtly sweet roasted acorn squash with a vibrant stuffing of cinnamon-spiced apples, crunchy walnuts, and chewy cranberries — all balanced with a touch of maple syrup and apple cider. Every bite feels like a warm hug on a chilly evening, making it a delightful centerpiece for any meal or a satisfying vegetarian entrée you’ll want to make again and again.
Ingredients You’ll Need
This Apple Stuffed Acorn Squash Recipe calls for simple, wholesome ingredients that you might already have in your pantry. Each one plays an important role—whether it’s the natural sweetness of apples, the wholesome bite of quinoa, or the warm spices that bring it all together. Let’s take a look:
- 2 medium acorn squashes: The base of this dish, their nutty flesh roasts beautifully and holds the stuffing perfectly.
- 2 tablespoons olive oil: Adds subtle richness and helps the squash roast to tender perfection.
- Salt and pepper to taste: Simple seasonings that bring out the flavors of everything in the dish.
- 2 medium apples, peeled, cored, and diced: Provide a juicy sweetness that contrasts wonderfully with the roasted squash.
- 1/2 cup cooked quinoa: Adds texture, protein, and heft to make the stuffing more substantial.
- 1/4 cup dried cranberries: Their tart chewiness balances the sweet and savory notes.
- 1/4 cup walnuts, chopped: For crunch and a nutty flavor that complements both the squash and apples.
- 1 teaspoon ground cinnamon: Brings warmth and depth to the stuffing.
- 1/2 teaspoon ground nutmeg: A subtle spice that enhances the autumn vibe.
- 1 tablespoon maple syrup (optional): For extra sweetness and a lovely glaze effect.
- 1/4 cup apple juice or cider: Keeps the stuffing moist and infuses it with tangy apple notes as it bakes.
How to Make Apple Stuffed Acorn Squash Recipe
Step 1: Preheat and Prepare the Squash
Start by preheating your oven to 400°F (200°C). While the oven warms up, cut your acorn squashes in half lengthwise and scoop out all the seeds. This simple prep opens up the squash ready to be stuffed later on.
Step 2: Season and Roast the Squash
Brush the insides of each squash half with olive oil, then sprinkle with salt and pepper for seasoning. Place the squash halves cut side down on a baking sheet, letting the flesh touch the sheet as it roasts. Pop them into the oven for about 25 to 30 minutes, or until the squash is tender and just starting to caramelize — that lovely roasted flavor really sets the foundation for the dish.
Step 3: Mix the Flavorful Stuffing
While your squash roasts, it’s time to prepare the star stuffing. In a large mixing bowl, combine diced apples, cooked quinoa, dried cranberries, chopped walnuts, cinnamon, nutmeg, and maple syrup if you’re using it. This blend offers a wonderful contrast of textures and flavors that will complement the smooth, roasted squash beautifully.
Step 4: Assemble the Apple Stuffed Acorn Squash Recipe
Once the squash halves are tender, carefully flip them over so the cut sides face up. Spoon the apple and quinoa mixture into each half, pressing it down gently to pack it in without squashing the pieces. Then drizzle apple juice or cider over the top — this step keeps things moist and lends an additional layer of fruity flavor as it bakes further.
Step 5: Bake Until Perfectly Heated
Return your stuffed squashes to the oven and bake for another 15 to 20 minutes. This gentle finish softens the apples just right and allows the flavors to meld into every bite — once done, they’ll be warm, inviting, and ready to eat.
How to Serve Apple Stuffed Acorn Squash Recipe
Garnishes
For a finishing touch, sprinkle a few extra chopped walnuts or fresh herbs like thyme or sage over the top. Not only do these garnishes add a pop of color, but they also boost the dish’s flavor with fresh, earthy notes that pair beautifully with the warm spices and sweet stuffing.
Side Dishes
This Apple Stuffed Acorn Squash Recipe shines as a main course on its own, but it also pairs wonderfully with light sides. A crisp green salad with vinaigrette, roasted Brussels sprouts, or even a simple bowl of lentil soup makes for a hearty, balanced meal. If you want to add protein, some roasted chicken or pan-seared tofu works perfectly.
Creative Ways to Present
Serve these stuffed squashes on rustic wooden boards or colorful serving platters to enhance their natural appeal. You can also scoop the filling out and serve it in smaller portions inside decorative ramekins for a crowd-pleasing appetizer or side. The vibrant colors of autumn will brighten up your table and make every bite feel special.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed acorn squash keeps wonderfully in the refrigerator for up to 3 days. Store it covered in an airtight container to maintain moisture and freshness. When you’re ready to enjoy it, you’ll find that the flavors have had time to deepen even more.
Freezing
You can freeze portions of the stuffed squash for up to 2 months. Wrap each half tightly in plastic wrap and then aluminum foil, or place in freezer-safe containers. This makes for an easy meal prep option to enjoy this comforting dish anytime you want.
Reheating
To reheat, place the stuffed squash in a preheated 350°F (175°C) oven until warmed through — about 20-25 minutes. Avoid microwaving if possible, as the oven method preserves the texture and flavors far better.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While acorn squash offers the perfect size and sweetness for this recipe, delicata or kabocha squash can also work well. Just adjust the roasting time based on the squash’s size and thickness.
Is this recipe vegan and gluten-free?
Yes! The Apple Stuffed Acorn Squash Recipe is naturally vegan and gluten-free, especially if you skip the optional maple syrup or ensure it’s pure and vegan-certified.
Can I prepare the stuffing in advance?
Definitely. You can prepare the stuffing up to a day ahead and keep it refrigerated. Just fill the roasted squash and bake when you’re ready to serve for maximum freshness.
What can I substitute for quinoa?
If quinoa is not available, you can use cooked rice, millet, or even couscous as alternatives. Each will give a slightly different texture but still work wonderfully as the stuffing base.
How sweet is this dish? Can I adjust the sweetness?
This dish strikes a lovely balance between sweet and savory, but you can easily adjust the sweetness by varying the amount of maple syrup or dried cranberries. For a less sweet version, reduce or omit the syrup and use tart apples like Granny Smiths.
Final Thoughts
This Apple Stuffed Acorn Squash Recipe is one of those dishes that feels like a festive hug on a plate. It’s simple but impressively flavorful, perfect for cozy dinners, holiday gatherings, or anytime you want a touch of autumn magic. Trust me, once you make it, it’ll become a regular favorite to share with friends and family. Give it a try—you won’t be disappointed!
Print
Apple Stuffed Acorn Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and wholesome recipe featuring tender roasted acorn squash halves filled with a flavorful, spiced apple and quinoa stuffing, enhanced with dried cranberries, walnuts, and a touch of maple syrup. Perfect as a hearty vegetarian main dish or a festive side.
Ingredients
Squash
- 2 medium acorn squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
Stuffing
- 2 medium apples, peeled, cored, and diced
- 1/2 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon maple syrup (optional)
Finishing
- 1/4 cup apple juice or cider
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the acorn squashes.
- Prepare the Squash: Cut the acorn squashes in half lengthwise and scoop out the seeds to create hollow halves ready for stuffing.
- Season Squash: Brush the insides of the squash halves with olive oil and sprinkle them with salt and pepper for flavor.
- Roast Squash: Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes until they are tender when pierced with a fork.
- Mix Stuffing: While the squash roasts, combine diced apples, cooked quinoa, dried cranberries, chopped walnuts, ground cinnamon, ground nutmeg, and maple syrup in a large bowl, mixing thoroughly to blend flavors.
- Flip Squash Halves: Once tender, carefully remove the squash halves from the oven and flip them so the cut sides are facing up, preparing them to be filled.
- Stuff Squash: Spoon the apple mixture evenly into each squash half, pressing down gently to pack the stuffing securely.
- Add Moisture: Drizzle the apple juice or cider over the stuffed squashes to add moisture and enhance the flavor during the final bake.
- Bake Stuffed Squash: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the apples soften and the stuffing is thoroughly heated.
Notes
- Maple syrup is optional; you can adjust sweetness to your preference or omit for a less sweet version.
- Serve warm as a main vegetarian dish or a festive side accompanying your favorite protein.
- You can substitute walnuts with pecans or almonds based on personal preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a vegan version, ensure the maple syrup is pure and use olive oil or a plant-based oil.
