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.