Stuffed Acorn Squash

Stuffed Acorn Squash


Tired of baking acorn squash with maple butter and maple syrup? Me too.  Acorn squash deserves to be more than a delivery system for maple syrup, brown sugar, and butter.  This recipe utilizes only a tablespoon of maple syrup (and even then it's only to balance out the tartness of the cranberries).  The natural sweetness of the squash and apples combined with the earthy crunch of the walnuts and the fresh tartness of the cranberries basically summarizes everything great about fall.

This dish features raw cranberries.  That's what I had in my fridge, but also I wanted to use an ingredient that was free from processed sugar.  I added a hint of maple syrup to balance the tartness.  If you want to use sweetened craisins (I would recommend the reduced sugar ones) I would omit the maple syrup or substitute a little apple cider.

We had this as a side dish, but there is no reason that you have to eat it that way.  Because of the walnuts, this would make a great main course as well.  Make a little salad or a steamed veggie and you have a great meal.

Serves: 4-6 as a side dish, 3 as a main course

  • 1 acorn squash, cut in half seeds removed
  • 1 cup walnuts, minced fine
  • 1/3 cup cranberries, minced
  • 1 apple, peeled & diced
  • 1 TBSP maple syrup
  • olive oil for greasing the casserole dish

  1.  Preheat your oven to 375 degrees F.
  2. Assemble and mix all of your ingredients (except the squash, of course) in a bowl and mix well.
  3. Place your squash cut side up in a greased casserole dish.  Spoon your walnut mixture into the squash. 
  4. Bake, covered for 50 minutes.  Uncover and bake for an additional 10 minutes.

Note: The seeds are absolutely delicious.  I soaked them overnight in salt water.  Then I strained them and baked them on a cookie sheet greased with a little olive oil in a 350 degree oven for 15 minutes, flipping about halfway.  The yield was much smaller than a pumpkin, but they were very good.

More Vegetable Side Dishes:


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