Description
Comfort meets elegance in this hearty Apple Stuffed Acorn Squash, blending autumn’s richest flavors with rustic charm. Savory-sweet notes dance through roasted squash, promising a delightful journey you’ll eagerly explore with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 acorn squash (about 1.5 pounds or 680 grams each)
- 1 Gala or Honeycrisp apple, chopped
- 1 Golden Delicious or Granny Smith apple, chopped
- Optional: 8 ounces (226 grams) cooked crumbled turkey sausage
Fruits and Nuts:
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 cup apple cider
Seasonings and Extras:
- 2 teaspoons olive or canola oil
- 1/2 cup chopped onion
- 1/8 teaspoon cinnamon
- 1/2 teaspoon fresh minced sage
- 1/2 teaspoon fresh thyme
- Salt to taste
- 1/4 cup maple syrup
- 2 teaspoons brown sugar
Instructions
- Preheat the oven to 350°F and prepare the squash by halving it lengthwise, carefully removing and discarding the seeds.
- Position the squash cut-side down in a 9×13 inch baking pan, then gently pour apple cider around the pieces. Cover the pan securely with aluminum foil and roast for 45 minutes until the squash becomes fork-tender.
- While squash bakes, create the filling by heating oil in a skillet. Sauté onions, apples, raisins, cranberries, cinnamon, sage, and thyme for 8-10 minutes, stirring occasionally until apples soften and ingredients meld together.
- Incorporate salt and toasted pecans into the skillet mixture. Optional: fold in crumbled turkey sausage for additional protein and flavor.
- Remove squash from oven and carefully turn halves upright. Brush the interior with collected pan juices for enhanced moisture and taste.
- Generously spoon the prepared apple-pecan mixture into each squash cavity, ensuring even distribution.
- Drizzle maple syrup over the filled squash, allowing it to seep into the mixture. Sprinkle brown sugar along the squash edges for caramelization.
- Return to oven uncovered and bake an additional 15 minutes until the top develops a golden-brown crust and edges become slightly crispy.
Notes
- Choose squash that feels heavy and has smooth, unblemished skin for best flavor and texture.
- Swap out turkey sausage for plant-based sausage or mushrooms to create a vegetarian version of this dish.
- Pat apple and onion mixture dry before adding to squash to prevent excess moisture and ensure crispy edges.
- Use unsweetened apple cider to control overall sugar content and allow natural sweetness of ingredients to shine.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 196 kcal
- Sugar: 21 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg