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–+ servings

Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

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A warm and tasty dish combining the sweetness of acorn squash and caramelized apples, perfect for fall.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the stuffed squash
  • 2 medium acorn squashes
  • 2 cups apples, peeled, cored, and chopped
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp butter
  • 1/4 cup walnuts (optional, chopped)
  • Salt to taste
  • 1/4 cup maple syrup (optional, for drizzling)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet, lightly season with salt, and bake for about 25-30 minutes, or until the flesh is tender.
Filling Preparation
  1. While the squash is baking, prepare the filling. In a skillet over medium heat, melt the butter. Add the chopped apples, brown sugar, and cinnamon.
  2. Cook the apples, stirring occasionally, until they are tender and caramelized, about 10 minutes. If using walnuts, add them during the last few minutes of cooking.
Assembly
  1. Once the acorn squashes are done, remove them from the oven and fill each half with the caramelized apple mixture.
  2. Drizzle with maple syrup on top if desired.
  3. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes.
  4. Serve warm and enjoy your delicious stuffed acorn squash!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave. Consider using a variety of apples for different flavors and adjust the sweetness to your preference.
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