Description
This Harvest Squash recipe is a delicious and festive side dish made with acorn squash, filled with a flavorful mixture of apples, cranberries, nuts, and spices. Perfect for fall and holiday meals.
Ingredients
- 2 acorn squash, halved and seeded
- 2 tablespoons butter, melted
- Salt and pepper to taste
- 2 apples, peeled, cored and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped nuts (pecans or walnuts)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Cut the acorn squash in half and scoop out the seeds.
- Brush the insides with melted butter and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and bake for 30 minutes.
- While the squash is baking, combine apples, cranberries, nuts, brown sugar, cinnamon, and nutmeg in a bowl.
- Remove squash from oven, turn them cut-side up, and fill each cavity with the apple mixture.
- Return to oven and bake an additional 20–25 minutes, until the squash is tender and the filling is bubbly.
Notes
- You can substitute different types of squash like butternut or delicata.
- Maple syrup can be drizzled over the filling for added sweetness.
- This dish can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 210
- Sugar: 14g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
