Sweet, tender acorn squash gets filled with apples, cranberries, and crunchy nuts for a fall side dish that’s perfect for fall. It’s simple to make, full of warm spice, and just the thing to brighten up a chilly evening dinner.
Fruit and Nut Stuffed Acorn Squash
The minute the summer tomatoes disappear, I start reaching for squash. Acorn squash especially. It’s one of those vegetables that everyone loves, mildly sweet, buttery, and delicious. I’ve roasted it simply with butter and brown sugar plenty of times, but stuffing it? That takes it to another level.
I’ve done it every which way with farro and chicken mixed in even crumbled Italian sausage paired with apples. But sometimes I want something a little lighter, something that feels more like a side dish than the whole meal. That’s where this fruit and nut version comes in.
Think apples sautéed until soft and fragrant with cinnamon. A handful of nuts for crunch. A few cranberries for texture and tartness. It’s simple but not boring, sweet without being a dessert, and hearty enough to hold its own next to roast chicken or pork.
A Few Ingredients Make the Magic Happen
Just a few things make this work:
- Acorn squash – The star of the show. Look for ones with deep green skin and no soft spots.
- Apples – I usually go for Fuji or Honeycrisp, but honestly, any crisp apple works.
- Nuts – Walnuts or pistachios (or both if you can’t decide).
The rest? Spices, cranberries, a drizzle of honey. You’ll find the full list with amounts in the recipe card.
It’s Super Simple
Step 1: Prep and cook
Step 2: Make the filling
Step 5: Assemble
Roast It or Zap It? Two Ways to Cook Acorn Squash
If you’ve only roasted squash, you’ll get a slightly different result than the microwave method. Roasting (400º for about 30–40 minutes, cut side down) gives you a deeper flavor. Microwaving is faster and makes the squash softer, which I like when I’m stuffing it. I usually microwave, then broil for that caramelized finish. Both work, just depends on how patient you’re feeling that day.
Stuffed acorn squash feels a little fancy but honestly couldn’t be easier. Sweet apples, crunchy nuts, and that tender roasted squash come together in the coziest way. Serve it next to your favorite roast or enjoy it on its own, either way, it’s fall on a plate.
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Fruit and Nut Stuffed Acorn Squash with Apples and Cranberries
Ingredients
- 1 acorn squash cut in half
- 2 tablespoons butter
- 1 tablespoons brown sugar
- 1 apple diced
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- salt
- ⅛ cup walnuts chopped
- ⅛ cup pistachios chopped
- ⅛ cup dried cranberries chopped
- 1 teaspoon vanilla
- honey
Instructions
- Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add ¼ cup water and cover with plastic wrap. Vent the plastic with 3-4 knife holes and microwave for 15-20 minutes until the squash is tender.
- Remove from the microwave and place flesh side up on a baking sheet. Combine butter and brown sugar and brush over the squash. Place under broiler for 2-4 minutes until golden brown.
- While the squash is cooking, prepare the stuffing. In a 10-inch skillet, melt a tablespoon of butter. Once melted and hot, add the diced apples. Sauté for 8-10 minutes until soft, but not mushy. Add in the cinnamon, nutmeg, and a pinch of salt. Place in a bowl and add vanilla and chopped walnuts and cranberries.
- Fill the squash centers with the apple filling and top with chopped pistachios and a drizzle of honey. Serve warm.
Barbara’s Tips + Notes
Recipe Tips
- To roast in the oven, brush with oil and place face down on baking sheet at 400º oven for 30 minutes.
- Don’t store acorn squash in the refrigerator, it will shorten its shelf life.
- You can eat the skin on an acorn squash.
- You do not need to peel the apples.
Nutrition
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Mark says
Absolutely delicious. This is my go to acorn squash recipe now.
Barbara Curry says
I’m so glad you like it. I love anything with acorn squash.
Jj says
No apples in your ingredients list?
Barbara Curry says
1 apple is listed in the recipe card.