If you’re looking for a cozy, flavorful, and nutritious fall dish, this stuffed acorn squash recipe is going to become a favorite. Roasted acorn squash halves filled with a delightful mix of apples, walnuts, cranberries, and warm spices come together to create a perfect balance of sweet, savory, and comforting. It’s ideal for holiday dinners or a simple weeknight meal when you want something special but fuss-free.

apple stuffed acorn squash

Why you’ll love this recipe:

It’s naturally gluten-free, packed with seasonal flavors, and easy to prepare. Plus, it’s impressive enough to serve guests yet wholesome enough for a family dinner. The roasted squash becomes tender and slightly caramelized, while the apple and walnut filling adds crunch and sweetness with just the right touch of warmth from cinnamon and nutmeg.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below):

2 acorn squash, halved and seeded
2 tablespoons olive oil
1 cup diced apples
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup

Instructions:

Preheat your oven to 375°F (190°C). Brush the cut sides of the acorn squash with olive oil and place them face down on a baking sheet. Roast for about 30 minutes, or until the squash is tender when pierced with a fork.

Meanwhile, in a medium bowl, combine the diced apples, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup. Mix well to evenly distribute the spices and sweetener.

Remove the squash from the oven and carefully flip them so the cut side is facing up. Evenly divide the apple mixture among the squash halves, packing it gently into the cavity.

Return the stuffed squash to the oven and bake for another 20 minutes, or until the apples are tender and the squash is fully cooked through.

Remove from the oven and let cool for a few minutes before serving. The natural sweetness and warm spices make this a perfect autumn treat.

Variations:

You can swap the walnuts for pecans or toasted pumpkin seeds for a different crunch. For extra richness, add a sprinkle of crumbled feta or goat cheese on top before the last bake. To make it vegan, simply use maple syrup and omit any cheese additions. If you want more depth, add a pinch of ground cloves or ginger to the filling.

Heating and Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes until heated through. Avoid microwaving if possible to keep the squash from getting soggy.

Frequently Asked Questions

Can I prepare this dish ahead of time?

Yes! You can roast the squash and prepare the filling a day ahead. Stuff the squash just before baking the final 20 minutes.

Can I use a different type of squash?

Absolutely. Butternut or delicata squash work well, though cooking times may vary slightly.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this vegan?

Yes, just ensure your maple syrup is pure and omit any cheese if adding variations.

How do I know when the squash is done roasting?

It should be tender and easily pierced with a fork but not mushy.

What apples are best for this recipe?

Crisp apples like Granny Smith or Honeycrisp hold up nicely during baking.

Can I add meat to this recipe?

Sure, cooked sausage or bacon bits can be mixed into the filling for a heartier dish.

How do I store leftovers?

In an airtight container in the fridge for up to 3 days.

Can I freeze the stuffed squash?

It’s best to freeze the filling separately and assemble fresh before baking.

Can I use fresh cranberries instead of dried?

Fresh cranberries can be used but will add more tartness and moisture; adjust maple syrup accordingly.

Conclusion

This stuffed acorn squash is a beautifully simple way to celebrate fall flavors. The tender, roasted squash pairs perfectly with the spiced apple and walnut filling, making it a dish that’s both comforting and impressive. Whether you’re cooking for a crowd or a cozy night in, this recipe will warm you up from the inside out.

Chef sara