Print

Stuffed Acorn Squash with Fruits and Nuts

Two acorn squash stuffed with fruits and nuts on a baking sheet. The pan of stuffing sits next to the pan.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Welcome a festive harvest dish for your Holiday table this year, Stuffed Acorn Squash. This seasonal masterpiece pairs the earthy sweetness of roasted acorn squash with a delightful medley of sautéed apples, dried fruits, glazed pecans, and pumpkin seeds.

Ingredients

Scale
  • 2 medium to large Acorn Squash, halved and seeds removed
  • 1 tablespoon olive oil
  • 6 tablespoons Butter
  • 1 large Shallot, sliced
  • 1 large Green Apple, cored and cubed
  • 1 large Honeycrisp Apple, cored and cubed
  • 1/2 cup Brown Sugar
  • 1 tablespoon Fresh Thyme, chopped
  • 1 teaspoon Fresh Sage, chopped
  • 2 teaspoons Lemon zest
  • 1/2 Lemon, juiced
  • Pinch of Salt
  • 3/4 cups Craisins
  • 3/4 cups Dried Apricots, quartered
  • 1 cup Glazed Pecan Pieces
  • 1/3 cup Pumpkin Seeds

Instructions

  • Preheat oven to 350°F.
  • Brush 1 tablespoon olive oil on the cut side of 2 acorn squash.
  • Place cut side down on a baking sheet. Roast for 30-40 minutes or until tender when poked with a fork.
  • Remove the acorn squash from the oven, and turn them over on the pan. Set aside.
  • While the acorn squash is roasting, sauté 1 large sliced shallot, 1 cubed Granny Smith apple, and 1 cubed Honeycrisp apple over medium heat until slightly tender about 5-7 minutes.
  • Turn the heat to medium-low and add 1/2 cup of brown sugar, 1 tablespoon chopped fresh thyme, 1 teaspoon chopped fresh sage, 2 teaspoons of lemon zest, the juice of 1/2 lemon, and a pinch of salt. Gently stir until the sugar is dissolved. Turn the heat off.
  • Add 3/4 cup craisins, 3/4 cup dried apricots (quartered), 1 cup glazed pecan pieces, and 1/3 cup pumpkin seeds. Stir until everything is coated with the sugary syrup.
  • Fill the acorn squash halves to heaping and serve warm.
  • Enjoy!

Notes

  • To cut an acorn squash in half, first score the skin. Using the tip of a sharp knife, make shallow cuts along the skin, following the natural curve of the squash from stem to end. The depth of these cuts should be about 1/4 to 1/2 inch, adjusting as needed based on the thickness of the skin. Next, place the scored squash on its side and proceed to carefully slice through both the rind and the flesh along the scored lines, using a sawing motion. Turn the squash over and repeat the process on the other side until the squash is completely cut in half.
  • Once the squash has cooled, place it in an airtight container or wrap it securely in aluminum foil. Stuffed acorn squash can be refrigerated for up to three to four days.

Nutrition

Find it online: https://lingeralittle.com/stuffed-acorn-squash/