Cranberry Apple Stuffed Acorn Squash is the perfect harvest inspired side dish. The pecans make for a nice crunchy topping!
I know we’re way out of holiday food territory. Like, way.
But I went to the grocery store today to pick up some fruit and veggies for the week… And it was just so meh.
Carrots. Potatoes. Cabbage.
So, can you really blame me that I still have pumpkin and winter squash on my kitchen counter?
I think it’s perfectly acceptable to draw out fall produce for as long as it’s available, and to consider the entire cranberry/apple/pumpkin lineup seasonally appropriate until the end of February.
Because then? I want spring!
But until then I’ll happily eat my wild rice salad and Cozy Pumpkin Cornbread and Stuffed Acorn Squash and cuddle up in my furry blanket in front of 13 Going on 30 Mean Girls Twilight I mean the news.
Here are my best tips to make this apple stuffed acorn squash recipe foolproof:
- Pick a good squash: Since the squash is a pretty main part of this dish, it’s wise to pick a nice one. I’ve found the best acorn squashes for stuffing are firm ones on the smaller side.
- Thicken the sauce enough: It shouldn’t take longer than two minutes, but do make sure the sauce coats the filling like jam – if it’s still too liquid, it will make the dish soggy.
- Season to taste: I like adding just some cinnamon and nutmeg, but it’s also delicious with pumpkin spice or even some vanilla!
This is such a nice side dish – and it works for so many occasions, not just Thanksgiving!
Actually, I love making it for lunch on any random day – it’s quick and easy, full of seasonal produce and both my kids love it. It tastes great with breakfast sausages, if you’re into eating lunch on Thursday as if it’s Sunday brunch 😉
Get the printable recipe for this stuffed acorn squash:
This recipe was first published on Food Fanatic as Cranberry Apple Stuffed Acorn Squash Recipe.