Fruit and Nut Stuffed Acorn Squash with Apples and Cranberries
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.
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 Notes + Tips
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
Calories: 379kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 956mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1222IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 2mg
