Dessert

Apple Stuffed Acorn Squash Recipe

ByClara Bennett November 1, 2025November 1, 2025

Introduction

Apple Stuffed Acorn Squash is a delightful autumn dish that combines tender roasted squash with sweet, caramelized apples. This recipe is perfect for cozy dinners and showcases the lovely flavors of fall in a simple, elegant way.

The image shows four roasted acorn squash halves arranged in a metal baking tray on a white marbled surface. Each squash half is a golden yellow color with slightly charred edges and a scalloped shape. Inside the hollow center of each squash is a mix of sliced red and yellow apples, cooked to a soft texture with a shiny glaze. Fresh green herbs, primarily sprigs of thyme and rosemary, are scattered on top of the fruit filling and around the tray, adding a fresh contrast. The overall look is warm and autumnal with a glossy finish from the roasting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium acorn squash
4 tablespoons butter
2 tablespoons brown sugar
1 tablespoon cinnamon
4 apples (2 green, 2 red)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons butter
3 tablespoons honey
Fresh thyme

Instructions

Step 1: Preheat your oven to 400°F (200°C). Prepare the acorn squash by cutting off the top and bottom to create a flat base, then slice each squash in half. Scoop out the seeds and strands with a spoon.
Step 2: In a small bowl, mix melted butter with 2 tablespoons of brown sugar and 1 tablespoon cinnamon. Coat the insides of the squash halves with this mixture.
Step 3: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30 minutes, or until soft and cooked through. If the squash is large, roast an additional 10 to 15 minutes.
Step 4: While the squash roasts, core and slice the apples lengthwise. In a large bowl, combine the sliced apples with 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and lemon juice. Let them sit for about 15 minutes.
Step 5: Heat 2 tablespoons of butter in a large pan over high heat. Add the sliced apples (without the released juice) and cook for 3 to 5 minutes until browned on one side. Flip and cook for another 3 to 5 minutes on medium-high heat.
Step 6: Remove the pan from heat and immediately stir in 3 tablespoons honey to caramelize the apples. Be careful as it will sizzle.
Step 7: Remove the roasted squash from the oven and turn them cut side up. Divide the caramelized apples evenly among the squash halves.
Step 8: Sprinkle fresh thyme over the stuffed squash. Optionally, pour any juices from the apple bowl over the top for extra flavor.

Tips & Variations

Use a mix of sweet and tart apple varieties for the best flavor balance.
You can substitute maple syrup for honey to add a different kind of sweetness.
Add chopped nuts like walnuts or pecans on top for a crunchy texture.
For a savory twist, add a pinch of salt and some grated cheese before stuffing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The squash and apples keep their texture best when reheated in the oven.

How to Serve

The image shows four roasted acorn squash halves arranged on a baking tray with a white marbled texture. Each squash half has a scalloped edge and is golden brown with a caramelized surface covered in a shiny glaze. Inside each squash, there are several slices of red and yellow bell peppers layered in the center, with the peppers showing a mix of glossy, roasted textures and slightly charred edges. Fresh green herbs are sprinkled over both the squash and peppers, adding a touch of bright color. The tray is garnished with sprigs of rosemary and thyme. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

Yes, you can roast the squash and prepare the caramelized apples ahead of time. Store them separately and combine before reheating and serving.

What if I don’t have fresh thyme?

If fresh thyme is unavailable, dried thyme or other fresh herbs like rosemary can be used as substitutes, though fresh thyme offers the best balance for this dish.