Fruit and Nut Stuffed Acorn Squash
Fruit and Nut Stuffed Acorn Squash is a perfect side dish for the fall. Bursting with apples and fall spices it's a healthy addition to any meal.
- 1 acorn squash cut in half
- 2 tablespoons butter
- 1 tablespoons brown sugar
- 1 apple diced
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ cup walnuts chopped
- ⅛ cup pistachios chopped
- ⅛ cup dried cranberries chopped
- 1 teaspoon vanilla
Cut the squash in half from pole to pole. Scoop out seeds and place flesh side down in a microwave safe dish. Add 1/4 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.
- To roast in the oven, brush with oil and place face down on baking sheet in 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.
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