Cranberry Apple Stuffed Acorn Squash

5 from 4 votes

Cranberry Apple Stuffed Acorn Squash

Sweet roasted acorn squash halves filled to the brim with buttery cinnamon apples, tangy cranberries, and a golden maple-pecan topping. A delicious side for Thanksgiving or Christmas!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 343kcal

Author: Nora from Savory Nothings

Ingredients

For the squash

3 small-medium acorn squash halved crosswise and seeded (do not peel)
2 tablespoons olive oil or melted butter
½ teaspoon salt

For the apple filling

2 medium-large apples peeled, cored, and diced into ½-inch pieces (use 3 apples if your squashes are on the larger side)
¼ cup dried cranberries
2 tablespoons butter
½ teaspoon cinnamon
1 pinch of nutmeg
½ cup apple juice or cider
1 teaspoon cornstarch whisked directly into the apple juice before adding
3 tablespoons maple syrup or packed brown sugar

For the topping

½ cup chopped pecans OR walnuts
¼ cup pepitas pumpkin seeds
1½ tablespoons maple syrup
¼ teaspoon cinnamon
1 pinch of salt
optional: 1 teaspoon olive oil or melted butter for extra sheen

Instructions

Prep:
Preheat oven to 400°F.  Get your ingredients ready.
Roast the squash :
Brush the cut sides of the squash with oil or butter, then sprinkle with salt.
 Place cut-side down on a greased baking sheet and roast for ~20 minutes, until just tender when pierced with a knife but not fully soft. (It will finish baking later.)
3 small-medium acorn squash, 2 tablespoons olive oil or melted butter, ½ teaspoon salt
Start the apple filling:
 In a large skillet, melt the butter over medium heat. Add the diced apples, cranberries, cinnamon, and nutmeg.  Cook for 3–5 minutes, stirring occasionally, until the apples start to soften and smell fragrant. 
2 medium-large apples, ¼ cup dried cranberries, 2 tablespoons butter, ½ teaspoon cinnamon, 1 pinch of nutmeg
Thicken the filling:
Whisk the cornstarch into the apple juice, then pour it into the pan along with the maple syrup.  Simmer for 2–3 minutes, stirring often, until the mixture thickens and turns glossy. Remove from heat.
½ cup apple juice or cider, 1 teaspoon cornstarch, 3 tablespoons maple syrup
Make the topping :
In a small bowl, stir together pecans, pepitas, maple syrup, cinnamon, salt, and (if using) oil or butter until evenly coated.
½ cup chopped pecans, ¼ cup pepitas, 1½ tablespoons maple syrup, ¼ teaspoon cinnamon, 1 pinch of salt, optional: 1 teaspoon olive oil or melted butter for extra sheen
Assemble and bake :
Turn the roasted squash halves cut-side up. Spoon the warm apple mixture evenly into each cavity, mounding slightly. 
Spoon the maple-nut topping over the filling, pressing lightly so it adheres. 
Return to the oven for 6–12 minutes, until the nuts are golden and the filling is bubbling gently (be careful so the topping doesn’t scorch.)
Serve:
 Let cool for 5 minutes before serving. Finish with a drizzle of extra maple syrup or a pinch of flaky salt if desired.

Notes

If you don’t want to add any sugar, use maple syrup or honey in place of the brown sugar. You may need to add an extra tablespoon or two, but make sure to taste the filling first and go according to taste.
Use firm apples like Honeycrisp, Braeburn, or Gala so the filling stays chunky and not mushy.
This is a tasty vegetarian side dish, but to make this heartier, add browned sausage meat to the filling.

Nutrition