There’s nothing quite like the scent of apples, cinnamon, and roasted squash filling the kitchen on a crisp autumn day. Apple Stuffed Acorn Squash is a dish that captures the season perfectly. It’s sweet, savory, versatile, and gorgeous on the table. This recipe works as a holiday side dish, a cozy weeknight dinner, or even a dessert topped with whipped cream.
In this guide, I’ll show you everything you need to make Apple Stuffed Acorn Squash: the benefits, ingredients, preparation steps, serving ideas, storage tips, and more. You’ll also find some creative variations and complementary fall recipes to try.
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Why You’ll Love Apple Stuffed Acorn Squash
- Seasonal flavors in every bite: The sweetness of caramelized apples pairs beautifully with the nutty richness of roasted acorn squash.
- Diet-friendly: Naturally vegetarian and gluten-free, with easy swaps for vegan diets.
- Beautiful presentation: The colorful apple filling nestled inside golden squash halves makes a stunning holiday side dish.
- Versatile: Apple Stuffed Acorn Squash can be savory, sweet, or somewhere in between—depending on your tweaks.
- Make-ahead friendly: You can roast the squash ahead and reheat later without losing quality.
For more cozy holiday side ideas, check out this Potato and Winter Squash Casserole, another dish that combines comfort and flavor beautifully.
Ingredients for Apple Stuffed Acorn Squash
For the roasted squash
- 2 medium acorn squashes
- 4 tablespoons butter (or plant butter)
- 2 tablespoons brown sugar
- 1 tablespoon ground cinnamon
For the apple filling
- 4 apples (2 red and 2 green for color contrast)
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3 tablespoons honey (or maple syrup for vegan)
- Fresh thyme leaves for garnish
How to Make Apple Stuffed Acorn Squash
Prepare and roast the squash
- Preheat the oven to 400°F (200°C).
- Slice off the top and bottom of each squash so they sit flat, then cut them in half lengthwise. Scoop out seeds and fibers.
- Mix melted butter with brown sugar and cinnamon, then brush the mixture inside each squash half.
- Place the halves cut-side down on a parchment-lined baking sheet and roast for about 30 minutes until tender.
Make the caramelized apple filling
- While squash roasts, slice the apples and toss them with brown sugar, cinnamon, and lemon juice. Let rest 15 minutes.
- Heat butter in a skillet over high heat, add apples (without excess juice), and cook 3–5 minutes per side until golden.
- Remove from heat, stir in honey, and let the apples caramelize into a glossy, sweet filling.
Assemble the stuffed squash
- Flip roasted squash halves cut-side up.
- Spoon in the apple mixture, dividing evenly.
- Sprinkle thyme on top and drizzle any extra juices over the filling.
- Return to oven briefly if needed, or serve hot.
For another hearty fall squash recipe, try this Cheesy Butternut Squash Casserole. It’s richer and creamier but shares the same cozy vibe.
Serving Ideas and Variations
Serving Apple Stuffed Acorn Squash
- As a holiday side dish alongside roast turkey, ham, or chicken.
- As a vegetarian main course paired with a fresh salad like this Autumn Delicata Squash Salad.
- As a dessert, topped with whipped cream, vanilla ice cream, or caramel drizzle.
Variations
- Nutty crunch: Add toasted pecans or walnuts.
- Savory twist: Mix in goat cheese, feta, or sautéed mushrooms. For inspiration, try the Mushroom Quinoa Stuffed Squash.
- Vegan friendly: Use coconut oil or dairy-free butter and replace honey with maple syrup.
- Spice it up: Add nutmeg, allspice, or cloves to deepen the autumn flavor.
Storage and Reheating Tips
- Refrigerator: Keep leftover Apple Stuffed Acorn Squash in an airtight container up to 5 days.
- Reheating: Warm in the oven at 350°F for about 30 minutes. Avoid the microwave if possible—it makes the squash soggy.
- Freezing: Not recommended. Cooked acorn squash tends to get watery and mushy after thawing.
FAQs About Apple Stuffed Acorn Squash
No. The peel adds color and texture. Peel only if you prefer a softer filling.
Yes. Roast the squash and prepare the apple filling separately. Combine and reheat before serving.
Honeycrisp, Granny Smith, and Fuji are excellent because they hold their shape while cooking. Using a mix of red and green apples provides balance.
Of course. Reduce brown sugar and honey, or balance sweetness with savory add-ins like cheese or herbs.
Nutrition and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Calories per serving: ~443
- Carbohydrates: ~77 g
- Sugar: ~47 g
- Fiber: ~9 g
- Fat: ~18 g
Related recipes
If you loved this recipe, here are more comforting fall favorites from Virile Recipes:
Print
Apple Stuffed Acorn Squash
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Apple Stuffed Acorn Squash is a festive fall recipe filled with caramelized apples, warm spices, and roasted squash. It’s cozy, versatile, and perfect for holidays or weeknight dinners.
Ingredients
- 2 medium acorn squashes
- 4 tablespoons butter (or plant butter)
- 2 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 4 apples (2 red and 2 green)
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3 tablespoons honey (or maple syrup)
- Fresh thyme leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice off the top and bottom of each squash so they sit flat, then cut them in half lengthwise. Scoop out seeds and fibers.
- Mix melted butter with brown sugar and cinnamon, then brush the mixture inside each squash half.
- Place halves cut-side down on a parchment-lined baking sheet and roast about 30 minutes until tender.
- While squash roasts, slice apples and toss with brown sugar, cinnamon, and lemon juice. Let rest 15 minutes.
- Heat butter in a skillet, add apples (without excess juice), and cook 3–5 minutes per side until golden.
- Remove from heat, stir in honey, and let apples caramelize into a glossy filling.
- Flip roasted squash cut-side up. Spoon in the apple mixture evenly.
- Sprinkle thyme on top and drizzle extra juices over filling. Return to oven briefly if needed, or serve hot.
Notes
Use a mix of red and green apples for color and flavor. Honeycrisp, Granny Smith, or Fuji work best. This recipe is naturally vegetarian and gluten-free, with easy vegan swaps.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 443
- Sugar: 47g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 45mg
Final thoughts
Apple Stuffed Acorn Squash is a dish that embodies fall. With roasted squash, caramelized apples, and warm spices, it delivers both flavor and beauty. It’s adaptable, festive, and guaranteed to bring smiles to the table. Whether you serve it as a holiday side, a main course, or a dessert, this recipe deserves a spot in your seasonal tradition.
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