Acorn Squash Stuffed with Apples
A heartwarming dish featuring roasted acorn squash filled with a delightful mixture of apples, rice, walnuts, and cranberries. Perfect for autumn gatherings!
Ingredients
Main Ingredients
- 2 pieces Acorn squash Choose firm squashes.
- 2 pieces Apples (your favorite variety), diced Use sweet-tart apples for best flavor.
- 1 cup Cooked rice Any variety of cooked rice works.
- 1/2 cup Chopped walnuts Can be substituted with pecans.
- 1/2 cup Dried cranberries Adds sweetness and texture.
- 1 teaspoon Cinnamon Enhances the autumn flavors.
- 1/4 teaspoon Nutmeg Freshly grated is preferred.
- To taste Salt and pepper Adjust according to preference.
- For brushing Olive oil For roasting the squashes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Brush with olive oil and sprinkle salt and pepper.
Roasting Squashes
- Roast the squashes cut side down for about 25-30 minutes, or until tender.
Preparing the Filling
- In a bowl, combine the diced apples, cooked rice, chopped walnuts, dried cranberries, cinnamon, nutmeg, salt, and pepper. Mix well.
Stuffing the Squashes
- Once the acorn squashes are done roasting, carefully flip them cut side up and fill each half with the apple mixture.
Final Baking
- Return the stuffed squashes to the oven and bake for an additional 15 minutes.
Serving
- Let the stuffed acorn squashes cool slightly before serving.
Notes
This dish pairs well with a simple green salad or roasted vegetables. Leftovers can be stored in an airtight container for 3-4 days. Reheat as needed.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 150mgFiber: 6gSugar: 12g
Tried this recipe?Let us know how it was!