Apple Stuffed Acorn Squash is a seasonal delight that brings together the warmth of roasted squash and the sweet, spiced comfort of caramelized apples. This dish showcases the best of autumn’s bounty, with tender acorn squash halves filled with apples sautéed in butter, honey, and cinnamon. It’s perfect as a vegetarian main or a festive holiday side that’s naturally gluten-free and full of cozy flavor.
Why You’ll Love This Recipe
This recipe offers a delicious blend of sweet and savory flavors, making it a standout dish for fall gatherings or holiday meals. The caramelized apples add a rich, buttery sweetness that complements the earthy squash, while the cinnamon and brown sugar enhance its warmth. It’s visually appealing, easy to prepare, and adaptable to both casual dinners and festive occasions. Plus, it’s vegetarian-friendly and gluten-free.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Acorn Squash:
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Acorn squash
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Butter, melted
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Brown sugar
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Ground cinnamon
For the Caramelized Apples:
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Red and green apples
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Brown sugar
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Ground cinnamon
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Lemon juice
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Butter
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Honey
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Fresh thyme (for garnish)
Directions
1. Roast the Acorn Squash:
Preheat oven to 400°F (200°C).
Cut the tops and bottoms off the acorn squash so they stand upright. Halve each squash and scoop out the seeds.
In a small bowl, mix melted butter with brown sugar and cinnamon. Brush this mixture over the cut sides of the squash.
Place the squash halves cut-side down on a parchment-lined baking sheet and roast for 30 minutes, or until fork-tender.
2. Prepare the Caramelized Apples:
Core and slice the apples lengthwise. Toss with brown sugar, cinnamon, and lemon juice. Let sit for 15 minutes to draw out juices.
In a large skillet, melt butter over high heat. Add the apple slices (excluding the juices) and cook 3–5 minutes per side, until golden and caramelized. Remove from heat and stir in the honey.
3. Stuff the Squash:
Remove the roasted squash from the oven and flip them cut-side up.
Divide the caramelized apple mixture evenly among the squash halves.
Garnish with fresh thyme and drizzle any leftover apple juices or honey over the top before serving.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Approximate Calories per Serving: 443 kcal
Variations
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Nutty addition: Add toasted pecans or walnuts to the apple mixture for crunch.
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Savory twist: Mix in a bit of goat cheese or feta for a tangy contrast.
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Spice it up: Incorporate a pinch of ground cloves or nutmeg for deeper autumn spice.
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Vegan version: Substitute plant-based butter and use maple syrup instead of honey.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F oven for 10–15 minutes, or microwave on medium heat for 1–2 minutes until warmed through. For best texture, reheat in the oven.
Freezing is not recommended as the squash and apples may become watery upon thawing.
FAQs
Can I make this dish ahead of time?
Yes, you can roast the squash and caramelize the apples a day in advance. Store them separately and assemble just before reheating and serving.
Do I have to peel the apples?
No, the peels provide texture and color, but you can peel them if you prefer a softer, uniform texture.
What type of apples work best?
A mix of red (like Fuji or Gala) and green (like Granny Smith) apples offers the best sweet-tart balance.
Can I use maple syrup instead of honey?
Absolutely, maple syrup pairs wonderfully with both the squash and apples.
Is this dish suitable for a vegan diet?
Yes, if you use vegan butter and replace honey with maple syrup or agave nectar.
What can I serve this with?
It pairs well with roasted meats, grain salads, or as part of a vegetarian holiday spread.
Can I use a different squash variety?
Yes, butternut or delicata squash can also be used, though roasting times may vary slightly.
How do I know when the squash is done?
It should be fork-tender and easily pierced when fully roasted.
Can I make it less sweet?
Reduce the brown sugar and honey slightly, or balance with a touch of salt or tangy cheese.
Is it gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
Conclusion
Apple Stuffed Acorn Squash is a visually stunning, flavorful dish that celebrates the warmth and richness of the fall season. With the natural sweetness of apples and honey, the earthy depth of roasted squash, and the aroma of cinnamon, this recipe delivers comforting satisfaction in every bite. Perfect for holiday tables or a cozy family dinner, it’s a seasonal favorite you’ll want to return to year after year.
Print
Apple Stuffed Acorn Squash
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4-servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Stuffed Acorn Squash recipe is a cozy, fall-inspired dish featuring roasted acorn squash filled with caramelized apples, cinnamon, and honey. A flavorful vegetarian and gluten-free side perfect for holiday tables and festive gatherings.
Ingredients
For the Acorn Squash:
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2 medium acorn squash
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4 tbsp butter, melted
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2 tbsp brown sugar
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1 tbsp cinnamon
For the Caramelized Apples:
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4 apples (2 red, 2 green)
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3 tbsp brown sugar
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1/2 tsp cinnamon
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1 tbsp lemon juice
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2 tbsp butter
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3 tbsp honey
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Fresh thyme (for garnish)
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Roast the Acorn Squash:
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Preheat oven to 400°F (200°C).
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Trim tops and bottoms off the squash to create flat bases. Cut each squash in half and scoop out seeds.
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Mix melted butter, brown sugar, and cinnamon. Brush insides of squash halves with the mixture.
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Place cut-side down on a parchment-lined baking sheet. Roast for 30 minutes or until tender.
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Prepare the Caramelized Apples:
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Core and slice apples lengthwise. Toss with brown sugar, cinnamon, and lemon juice. Let sit 15 minutes.
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Melt butter in a pan over high heat. Add apple slices (reserving juice) and cook 3-5 minutes per side until caramelized.
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Remove from heat and stir in honey.
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Stuff the Squash:
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Turn roasted squash cut-side up.
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Fill each with caramelized apples, dividing evenly.
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Drizzle any leftover apple juices over top and garnish with fresh thyme.
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Instructions
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Roast the Acorn Squash:
-
Preheat oven to 400°F (200°C).
-
Trim tops and bottoms off the squash to create flat bases. Cut each squash in half and scoop out seeds.
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Mix melted butter, brown sugar, and cinnamon. Brush insides of squash halves with the mixture.
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Place cut-side down on a parchment-lined baking sheet. Roast for 30 minutes or until tender.
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Prepare the Caramelized Apples:
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Core and slice apples lengthwise. Toss with brown sugar, cinnamon, and lemon juice. Let sit 15 minutes.
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Melt butter in a pan over high heat. Add apple slices (reserving juice) and cook 3–5 minutes per side until caramelized.
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Remove from heat and stir in honey.
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Stuff the Squash:
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Turn roasted squash cut-side up.
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Fill each with caramelized apples, dividing evenly.
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Drizzle any leftover apple juices over top and garnish with fresh thyme.
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Notes
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Use firm, slightly tart apples for best caramelization.
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Great make-ahead option—reheat gently before serving.
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Pairs beautifully with roasted poultry or as a vegetarian main dish.
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