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.
Ingredients
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.