Roasted Apple Stuffed Acorn Squash: A Sweet & Savory Delight (Print Version)

Apple Stuffed Acorn Squash warms the soul! Sweet apples, savory herbs, and tender squash make a comforting meal. Easy to make, perfect for fall nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free Option

# Ingredients:

→ Hearty Base

01 - 2 medium acorn squash
02 - 1 tbsp olive oil
03 - Salt & black pepper, to taste

→ Sweet & Savory Stuffing

04 - 2 Honeycrisp or Fuji apples, diced
05 - 1 small yellow onion, finely diced
06 - 1 stalk celery, finely diced
07 - 1/2 cup Panko breadcrumbs

→ Flavor Boosters

08 - 1/4 cup vegetable broth
09 - 2 tbsp maple syrup
10 - 1 tbsp fresh sage, chopped
11 - 1/4 tsp cinnamon
12 - Salt & black pepper, to taste

→ Finishing Touches

13 - 1/4 cup chopped pecans
14 - 2 tbsp grated Parmesan cheese (optional)

# Instructions:

01 - First things first, preheat your oven to a cozy 400°F (200°C). Then, grab those beautiful acorn squash. You need to slice them in half lengthwise, from stem to base. This can be a bit tricky, so be careful! I always feel like I'm wrestling them a bit. Scoop out all those stringy bits and seeds from the center with a spoon. Honestly, I sometimes leave a few seeds clinging on; it just proves it's homemade, right? Brush the cut sides with a little olive oil, and sprinkle with a pinch of salt and pepper. Place them cut-side down on a baking sheet. This helps them steam a bit and get tender.
02 - Pop those squash halves into the preheated oven. Let them roast for about 25-30 minutes, or until they’re fork-tender. This is where the kitchen starts to smell absolutely divine, I promise! You want them soft enough to eat, but not mushy. I've definitely pulled them out too early before, only to find them still a bit crunchy—oops! If that happens, just put them back in for another 10 minutes. When they're ready, flip them cut-side up. This is also a good moment to admire how pretty they look.
03 - While the squash is doing its thing, grab a medium skillet and heat a little more olive oil over medium heat. Toss in your diced onion and celery. Sauté them until they soften up, about 5-7 minutes. You'll start to smell that sweet onion aroma, which I just love. Don't let them brown too much, just get them translucent. This is the foundation for our amazing Apple Stuffed Acorn Squash filling.
04 - Now, add your chopped apples to the skillet with the softened onion and celery. Cook for another 5 minutes, letting them soften just a bit but still retain some bite. Stir in the breadcrumbs, maple syrup, fresh sage, and cinnamon. Pour in a splash of vegetable broth to moisten everything. You want a cohesive mixture, not too dry, not too wet. I usually eyeball the broth, adding just enough until it looks right. Taste it here, too—this is your chance to adjust the salt, pepper, or even a little more maple syrup if your apples are on the tart side.
05 - Carefully spoon that glorious apple stuffing mixture into the roasted acorn squash halves. Really pile it in there! I always make sure each half gets a generous helping. If you have any extra stuffing, just bake it alongside the squash on the baking sheet; it gets delightfully crispy. Place the stuffed squash back in the oven and bake for another 15-20 minutes, or until the stuffing is heated through and the top is lightly golden. This is when the kitchen smells are truly intoxicating, honestly.
06 - Once your Apple Stuffed Acorn Squash is beautifully golden and bubbly, pull it out of the oven. Sprinkle with those chopped pecans, and if you're feeling fancy (or just love cheese like I do!), a little grated Parmesan. Let it cool for a few minutes before serving—that squash can be pretty hot! The finished dish should look vibrant, with tender squash, glistening apples, and a hint of crispiness from the breadcrumbs and pecans. It's a showstopper, really.

# Notes:

01 - Score the inside of the squash flesh before roasting; it helps it cook more evenly and absorb flavors.
02 - Always taste your stuffing before baking; it's your last chance to adjust seasonings!
03 - Use a sharp knife when cutting the squash; it makes a world of difference for safety and ease.
04 - For extra richness, a tiny pat of butter in each squash half before stuffing is a game-changer.

# Equipment Needed:

01 - Sharp knife
02 - Cutting board
03 - Large baking sheet
04 - Medium skillet
05 - Spoon for scooping

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 8g

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