If you’re craving a cozy, colorful dish that celebrates autumn’s best flavors, this Cranberry Apple Stuffed Acorn Squash Recipe is an absolute must-try. Imagine tender roasted acorn squash filled with a warm, spiced apple and cranberry mixture, topped with a crunchy maple-glazed nut and seed topping that sings with every bite. It’s an ideal centerpiece for a holiday table or a satisfying weeknight treat that brings comfort and brightness together in the most delightful way. Plus, the balance of sweet and tart with the earthiness of squash makes this dish unforgettable.
Ingredients You’ll Need
The ingredients for this Cranberry Apple Stuffed Acorn Squash Recipe are wonderfully simple yet thoughtfully combine to create amazing layers of flavor and texture. Each element plays a vital role — from the sweet and tangy apples and cranberries to the crunchy, maple-coated nuts and pepitas that add a perfect finish.
- 3 small-medium acorn squash (halved crosswise and seeded): The edible, tender squash shells serve as natural bowls packed with flavor and color.
- 2 tablespoons olive oil or melted butter: Adds richness and helps roast the squash to golden perfection.
- ½ teaspoon salt: Enhances all the other flavors and seasons the squash beautifully.
- 2 medium-large apples (peeled, cored, and diced): Provide sweetness and a tender, juicy contrast inside the squash.
- ¼ cup dried cranberries: Bring bursts of tartness that perfectly complement the apples.
- 2 tablespoons butter: Used in the filling for a silky texture and to carry the spices.
- ½ teaspoon cinnamon: The warm spice that ties the filling’s flavors together.
- 1 pinch of nutmeg: Adds a subtle earthiness and depth.
- ½ cup apple juice or cider: Gives natural sweetness and moisture to the filling.
- 1 teaspoon cornstarch (whisked into apple juice): Thickens the filling just right for spooning.
- 3 tablespoons maple syrup (or packed brown sugar): Sweetens and adds a rich, rounded flavor.
- ½ cup chopped pecans (or walnuts): Bring crunch and a nutty contrast.
- ¼ cup pepitas (pumpkin seeds): Add an extra layer of texture and a touch of earthiness.
- 1½ tablespoons maple syrup: Used in the nut topping for that irresistible glaze.
- ¼ teaspoon cinnamon: Sprinkled in the topping to keep the warm spice theme going.
- 1 pinch of salt: Balances the sweetness in the topping perfectly.
- Optional 1 teaspoon olive oil or melted butter: For an extra glossy sheen on the nut topping.
How to Make Cranberry Apple Stuffed Acorn Squash Recipe
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F so it’s ready to go when your squash is prepped. While it heats, halve your acorn squash crosswise and carefully scoop out the seeds—don’t peel them because the skin holds everything together and roasts up beautifully. Gather and measure the rest of your ingredients; having everything ready makes the cooking process smooth and enjoyable.
Step 2: Roast the Squash
Brush the cut sides of the squash generously with olive oil or melted butter, then sprinkle with a little salt to enhance the natural sweetness. Place each half cut-side down on a greased baking sheet and roast for about 20 minutes. You’re aiming for tender but still firm squash that will finish cooking later when stuffed—this initial roasting creates a lovely caramelized edge and soft base.
Step 3: Cook the Apple Filling
In a large skillet over medium heat, melt the butter and toss in the diced apples, dried cranberries, cinnamon, and nutmeg. Stir occasionally as the fruit softens and releases its fragrant aroma—this step only takes 3 to 5 minutes but sets the tone for the cozy flavors ahead.
Step 4: Thicken the Filling
Whisk the cornstarch into the apple juice or cider until smooth, then pour the mixture into the skillet along with the maple syrup or brown sugar. Let it simmer for a few minutes until thick and glossy — this luscious filling will nestle perfectly inside your squash and stay intact without being runny.
Step 5: Prepare the Crunchy Topping
Mix together chopped pecans, pepitas, maple syrup, cinnamon, salt, and the optional olive oil or melted butter in a small bowl. This nutty, sweet coating adds an incredible texture contrast to the soft filling and tender squash—you’re going to love how the flavors meld as it bakes a bit longer.
Step 6: Assemble and Bake
Flip your roasted squash halves cut-side up and spoon the warm apple filling generously into each cavity, mounding it slightly. Then sprinkle the maple-nut topping over the filling, pressing gently so it sticks. Return the squash to the oven for 6 to 12 minutes, just until the nuts turn golden and the filling bubbles gently. Keep an eye on it so the topping doesn’t scorch—this short bake melds all the components perfectly.
Step 7: Serve and Enjoy
Once out of the oven, let the stuffed squash rest for about 5 minutes to cool slightly and set. Serve warm, optionally drizzled with extra maple syrup or sprinkled with flaky salt for a hit of savory brightness. The combination of hot filling and crunchy topping is simply irresistible!
How to Serve Cranberry Apple Stuffed Acorn Squash Recipe
Garnishes
To elevate your Cranberry Apple Stuffed Acorn Squash Recipe, try sprinkling some fresh chopped parsley or sage on top to add a burst of color and a fresh herbal note. A light dusting of powdered cinnamon or a drizzle of cream can also make your presentation pop and add subtle complementary flavors.
Side Dishes
This dish is hearty enough to be a main but pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette or light roasted vegetables like brussels sprouts or green beans. For a more indulgent holiday meal, creamy mashed potatoes or wild rice pilaf provide a lovely balance to the sweetness and texture of the stuffed squash.
Creative Ways to Present
For a festive touch, serve the stuffed acorn squash halves on a wooden board or a festive platter sprinkled with extra pecans and cranberries. You can also hollow out a larger squash and fill it as a centerpiece bowl, or even prepare mini squash halves for charming individual servings at your next get-together.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Apple Stuffed Acorn Squash Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. When storing, keep the nut topping separate if possible to maintain its crunch, and just add before reheating.
Freezing
If you want to freeze leftovers, wrap each squash half tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture preservation.
Reheating
To reheat, place the squash halves in a preheated 350°F oven for about 15-20 minutes until warmed through. This method helps keep the squash from becoming mushy and restores some crispness to the topping. Avoid microwaving if possible, as it can make the squash soggy.
FAQs
Can I use other types of squash besides acorn?
Absolutely! While acorn squash is traditional and holds the stuffing perfectly, small delicata or kabocha squash can also work well, offering slightly different textures and sweetness.
What if I don’t have maple syrup? Can I substitute it?
You can use packed brown sugar or honey as substitutes for maple syrup. Each will add sweetness but maple syrup provides a distinctive syrupy depth that balances the tart cranberries beautifully.
Can this dish be made vegan?
Yes! Simply swap the butter for vegan margarine or olive oil, and use a plant-based apple cider to keep it fully vegan. The flavor remains rich and comforting either way.
How do I make sure the squash is cooked perfectly?
The key is to roast the squash cut-side down first until tender but not fully soft. This prevents it from turning mushy when filled and baked again. It should be just fork-tender at the initial roast stage.
Can I prepare the filling ahead of time?
Definitely! You can make the apple and cranberry filling a day ahead and refrigerate it. When ready to assemble, bring it to room temperature and proceed with assembling and baking. This makes this Cranberry Apple Stuffed Acorn Squash Recipe even easier to manage for gatherings.
Final Thoughts
This Cranberry Apple Stuffed Acorn Squash Recipe is a true celebration of autumn’s best tastes and textures, wrapped up in a vibrant, beautiful dish. I hope you’ll enjoy making and sharing it as much as I do—the mix of sweet, tart, crunchy, and savory is simply magical and bound to become a favorite for family and friends alike.
Print
Cranberry Apple Stuffed Acorn Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and festive dish featuring roasted acorn squash halves filled with a warm, spiced apple and cranberry mixture, topped with a sweet and crunchy maple-glazed pecan and pepita topping. Perfect as a comforting side or vegetarian main during fall and holiday meals.
Ingredients
For the Squash
- 3 small-medium acorn squash, halved crosswise and seeded (do not peel)
- 2 tablespoons olive oil or melted butter
- ½ teaspoon salt
For the Apple Filling
- 2 medium-large apples, peeled, cored, and diced into ½-inch pieces (use 3 apples if squashes are larger)
- ¼ cup dried cranberries
- 2 tablespoons butter
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- ½ cup apple juice or cider
- 1 teaspoon cornstarch (whisked into the apple juice)
- 3 tablespoons maple syrup (or packed brown sugar)
For the Topping
- ½ cup chopped pecans (or walnuts)
- ¼ cup pepitas (pumpkin seeds)
- 1½ tablespoons maple syrup
- ¼ teaspoon cinnamon
- 1 pinch salt
- optional: 1 teaspoon olive oil or melted butter for extra sheen
Instructions
- Prep: Preheat oven to 400°F. Gather and prepare all ingredients as per instructions—halving and seeding squash, peeling and dicing apples, and measuring spices and liquids.
- Roast the squash: Brush the cut sides of the acorn squash halves with olive oil or melted butter, then sprinkle with salt. Place them cut-side down on a greased baking sheet. Roast in the oven for about 20 minutes until they are tender when pierced but not fully soft, as they will finish cooking later.
- Start the apple filling: Heat a large skillet over medium heat and melt the butter. Add diced apples, dried cranberries, cinnamon, and nutmeg. Cook for 3 to 5 minutes, stirring occasionally, until the apples soften slightly and the mixture becomes fragrant.
- Thicken the filling: Whisk the cornstarch into the apple juice or cider until dissolved, then pour it into the skillet along with maple syrup. Simmer the mixture for 2 to 3 minutes, stirring frequently until it thickens and becomes glossy. Remove from heat.
- Make the topping: In a small bowl, combine chopped pecans, pepitas, maple syrup, cinnamon, salt, and if desired, olive oil or melted butter. Stir until the nuts and seeds are well coated with the maple glaze.
- Assemble and bake: Turn the roasted squash halves cut-side up. Spoon the warm apple mixture evenly into each cavity, mounding slightly. Spoon the maple-glazed nut and seed topping over the filling, gently pressing so it adheres. Return the squash to the oven for 6 to 12 minutes until the nuts are golden and the filling gently bubbles. Watch carefully to avoid burning the topping.
- Serve: Let the stuffed squash cool for 5 minutes. Optionally, finish with a drizzle of extra maple syrup or a pinch of flaky salt before serving to enhance flavors.
Notes
- Use 3 apples if your acorn squashes are larger for a fuller filling.
- For a vegan version, substitute butter with vegan margarine or additional olive oil, and ensure maple syrup is pure and vegan.
- Keep an eye on the topping during the final bake to prevent scorching the nuts and seeds.
- The dish can be prepared ahead up to the assembling stage and baked just before serving.
- Variations: Swap pecans for walnuts or other nuts according to preference.
