Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

Why Make This Recipe

Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples is a delightful dish that combines savory and sweet flavors. It’s perfect for fall gatherings, holiday meals, or a cozy night in. The warm, caramelized apples inside the tender squash make this dish not only delicious but also visually appealing. Plus, it’s a great way to enjoy seasonal produce!

How to Make Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)
• 1/4 cup dried cranberries (optional)

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 30-40 minutes until tender.
3. In a skillet, melt 1 tablespoon of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and vanilla extract. Cook until the apples are soft and caramelized, about 5-7 minutes.
4. Stir in the nuts and dried cranberries if using.
5. Once the squashes are roasted, flip them over and fill each half with the caramelized apple mixture.
6. Return to the oven for an additional 10 minutes.
7. Serve warm.

How to Serve Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

You can serve this dish straight from the oven for a warm and comforting meal. It pairs well with roasted meats or can be enjoyed as a standalone vegetarian option. A dollop of whipped cream or a scoop of vanilla ice cream can also enhance the sweetness of the apples.

How to Store Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, simply place them in the oven or microwave until warmed through.

Tips to Make Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

• Choose acorn squashes that are firm and heavy for their size for the best results.
• Feel free to customize the stuffing by adding other fruits or spices that you enjoy.
• If you prefer a nut-free version, just skip the nuts, and the dish will still be delicious!

Variation

You can use other types of squash, like butternut or pumpkin, as alternatives to acorn squash. The cooking times may vary slightly, so check for doneness.

FAQs

1. Can I make this dish ahead of time?
   Yes, you can prepare the squash and stuffing ahead of time. Just assemble and bake before serving.

2. What type of apples should I use?
   Any sweet apple, like Fuji or Honeycrisp, works well for this recipe.

3. Is this dish vegan?
   You can make it vegan by using plant-based butter and skipping the optional ingredients that may not align with a vegan diet.

Roasted Acorn Squash Stuffed with Cinnamon-Brown Sugar Caramelized Apples

A delightful fall dish that combines savory acorn squash with sweet caramelized apples, perfect for holiday meals or cozy nights in.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course, Vegetarian

Cuisine American, Fall

Servings 4 servings

Calories 300 kcal

Ingredients

  

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Squash Preparation

• 2 medium acorn squash Choose firm and heavy squashes for best results.
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Apple Filling

• 2 apples peeled and diced Use sweet varieties like Fuji or Honeycrisp.
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped nuts Optional.
• 1/4 cup dried cranberries Optional.

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• Cut the acorn squashes in half and scoop out the seeds.
• Brush the insides with olive oil and sprinkle with salt and pepper.
• Place them cut side down on a baking sheet and roast for 30-40 minutes until tender.

Filling

• In a skillet, melt 1 tablespoon of butter over medium heat.
• Add the diced apples, brown sugar, cinnamon, and vanilla extract.
• Cook until the apples are soft and caramelized, about 5-7 minutes.
• Stir in the nuts and dried cranberries if using.

Assembly

• Once the squashes are roasted, flip them over and fill each half with the caramelized apple mixture.
• Return to the oven for an additional 10 minutes.

Serving

• Serve warm, either straight from the oven or chilled.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 3-4 days. To reheat, place in the oven or microwave until warmed through. Feel free to customize the stuffing with other fruits or spices.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 20g

Keyword Acorn Squash, Caramelized Apples, Cinnamon, Fall Recipe, Stuffed Squash

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