Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.
While looking for different ways to cook acorn squash, I came upon a recipe in The Farmers Almanac that sounded really good. I made a couple changes to the original recipe and cut the recipe in half (to make 2 servings, instead of 4).
This recipe for Apple Pecan Stuffed Acorn Squash is amazing, and it is super simple to prepare. An acorn squash (found in most grocery stores) is baked, then stuffed full of apples, cranberries, pecans, brown sugar, butter, and cinnamon, then re-baked until tender. There is minimal prep time involved, which is always a win-win in my book! Here’s how to make this delicious side dish:
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Prepare The Acorn Squash
Acorn squash belongs to the winter squash family, and is dark green in color, with long ridges from top to bottom. It slightly resembles the shape of an acorn, is golden in color inside, and slightly sweet once cooked.
To prepare the acorn squash for this recipe, carefully cut the squash in half, lengthwise, from top to bottom, and remove the stem. Once cut, use a large spoon to remove the seeds and the pulp from the middle of each half, being careful NOT to cut through the outer skin on the bottom. This will leave a large well in the center of each piece, which will be filled later.
Place the squash halves, cut side down in a large baking dish. Pour boiling water into the dish, to a depth of about ¼”. Place the pan into a preheated 375°F. oven, and bake, uncovered, for 30 minutes. Once done, remove the pan from the oven and carefully turn the squash halves over with a spatula, so the flesh side is facing up.
Stuff The Squash And Bake
Now it’s time to make the filling. Place chopped apples, dried cranberries, chopped pecans, brown sugar, cinnamon and melted butter in a bowl, and stir well, to combine. Divide the mixture evenly between the squash halves, filling the well in the center, and mounding it on top. TIP: Use a bit of aluminum foil to help level the squash, by crumpling it up and wedging it under the front part of each piece of squash.
Place the pan back into the oven (uncovered). Continue baking the apple pecan stuffed acorn squash an additional 30 minutes, or until the squash and apples are tender. When done, remove the pan from oven.
Serve The Apple Pecan Stuffed Acorn Squash
The apple pecan stuffed acorn squash is ready to serve, once it is removed from the oven. Use a heavy spatula to transfer squash halves to individual serving plates, then serve. The tender apples, chewy cranberries, cinnamon, butter, brown sugar and crunchy pecans taste amazing with the slightly sweet, nutty acorn squash!
We enjoyed the apple pecan stuffed acorn squash, served with Pan Seared Creole Salmon and Cheesy Garlic Roasted Asparagus. My husband said the acorn squash was “almost” like eating dessert! I think this delicious side dish would be a great dish for Thanksgiving, because of its unique presentation.
I hope you have the opportunity to make this wonderful tasting veggie dish! We really love it, and trust you will, too! Thanks for stopping by, and I hope you’ll come back again soon. Take care, and have a GREAT day!
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Recipe adapted from: farmersalmanac.com/acorn-squash-with-apple-raisin-stuffing-11905
↓↓ PRINTABLE RECIPE BELOW ↓↓
Apple Pecan Stuffed Acorn Squash is a yummy baked side dish filled with cranberries, brown sugar, butter, cinnamon, apples and pecans.
- 1 medium acorn squash
- 1 large Granny Smith apple (or other cooking apple) peeled, cored, chopped in ½" pieces
- 2 Tablespoons dried cranberries or raisins
- 1¾ Tablespoons brown sugar
- ¼ cup chopped pecans
- 1¼ Tablespoons butter melted
- ¼ teaspoon ground cinnamon
Preheat oven to 375°F.
Cut squash in half lengthwise, from top to bottom. Use a spoon to remove seeds/stringy pulp from center of each piece.
Pour boiling water into large baking dish, to a depth of ¼". Place squash cut side down into dish. Bake (uncovered) at 375°F. for 30 minutes. Once done, remove from oven; turn squash over with a spatula, so flesh side is facing up. TIP: Use aluminum foil to help level the squash by crumpling and wedging it under the front of each piece of squash.
Place apples, cranberries, pecans, brown sugar, cinnamon and melted butter in a bowl. Stir well, to combine. Divide mixture evenly between squash halves, filling the well, and mounding it on top.
Place pan back into oven (uncovered). Continue baking for 30 minutes, or until squash/apples are tender. When done, remove from oven. Use a heavy spatula to transfer squash halves to plates. Serve and enjoy!
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