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
Scale
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.
