Apple Stuffed Acorn Squash

apple stuffed acorn squash
Apple Stuffed Acorn Squash photo by Brynn Houska
Prep time: 20 mins
Cook time: 55 mins
Calories: 336

This recipe was originally published in 2008.

This sweet and savory apple-squash combination makes a great side dish or a main course offering for vegetarian guests.

TIP: Fuji, Gala, Rome or Braeburn apples are good choices for this dish.

Yields 4 servings


  • 2 medium acorn squash
  • 3 tablespoons olive oil or coconut oil, divided
  • 1/2 cup minced shallots
  • 2 apples,* peeled, cored and cubed, about 2 cups
  • 1/2 cup dried cranberries or dried cherries
  • 1/4 cup maple syrup or maple sugar
  • 2 tablespoons fresh-squeezed orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon each salt and pepper


1Preheat the oven to 400 degrees.

2Cut acorn squash in half lengthwise and scoop out the seeds and strings.

3Brush 1 tablespoon olive or coconut oil over the cut surface. Place squash cut side down in a glass or clay baking dish. Add water to cover the bottom of the pan (about ½ inch) and bake in preheated oven for 30 to 35 minutes, until tender. Discard water.

4Heat the remaining olive or coconut oil in a large skillet and sauté the shallots for about 3 minutes, stirring until softened. Add the apple and cook about 3 minutes more, stirring until blended.

5Add the cranberries, maple syrup or sugar, orange juice, cinnamon, salt and pepper. Cover and cook about 5 minutes.

6Spoon the stuffing into the squash cavities and bake uncovered 15 to 20 minutes more. Serve hot.

1 serving contains 336 calories, 11g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 302mg sodium, 64g carbohydrates, 5g fiber, sugars, 3g protein.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.