Cranberry Stuffed Acorn Squash

Delight your taste buds with this vibrant and hearty Cranberry Stuffed Acorn Squash, a stunning autumn-inspired dish that's perfect as a festive side or vegetarian main course. Sweet and savory flavors unite as tender roasted acorn squash cradles a luscious filling of fresh tart cranberries, juicy apple, crunchy walnuts, and warm spices like cinnamon and nutmeg, all lightly sweetened with maple syrup. The golden tops and bursts of crimson make this dish as visually striking as it is delicious. Ready in just over an hour, this easy-to-follow recipe combines seasonal ingredients with wholesome appeal, making it an ideal addition to your holiday table or cozy weeknight dinner. Garnish with a sprinkle of fresh parsley for a pop of color and a touch of brightness.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic cloves, minced
• 1 cup fresh cranberries
• 1 medium apple, chopped
• 0.5 cup walnuts, chopped
• 0.5 cup dried cranberries
• 2 tablespoons maple syrup
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds with a spoon.

Step 3

Brush the cut sides of each squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on the prepared baking sheet and roast for 20-25 minutes, or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, melt the butter in a large skillet over medium heat.

Step 6

Add the diced onion to the skillet and cook for 3-4 minutes until softened.

Step 7

Stir in the minced garlic and cook for another minute, until fragrant.

Step 8

Add the fresh cranberries, chopped apple, chopped walnuts, and dried cranberries to the skillet. Cook for 3-4 minutes, stirring occasionally, until the cranberries start to soften and burst.

Step 9

Stir in the maple syrup, ground cinnamon, ground nutmeg, and the remaining 1/2 teaspoon of salt. Remove the skillet from heat and set aside.

Step 10

Once the squash halves are roasted, carefully flip them cut-side up on the baking sheet.

Step 11

Spoon the cranberry filling evenly into each squash half, mounding slightly to fill the cavity.

Step 12

Return the filled squash halves to the oven and bake for another 15-20 minutes, or until the tops are golden and the filling is heated through.

Step 13

Remove from the oven and let cool for a few minutes. Optionally, garnish with chopped fresh parsley before serving.

Step 14

Serve warm and enjoy your Cranberry Stuffed Acorn Squash!

Nutrition Facts

Serving size	(2367.6g)

Amount per serving	% Daily Value*
Calories	2359.6

Total Fat 94.5g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 62mg	0%
Sodium 2474.5mg	0%
Total Carbohydrate 393.6g	0%
Dietary Fiber 97.6g	0%
Total Sugars 99.5g
Protein 32.7g	0%

Vitamin D 0IU	0%
Calcium 902.2mg	0%
Iron 14.6mg	0%
Potassium 8370.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 5.1%

Carbs: 61.6%