Apple Stuffed Acorn Squash Recipe
This Apple Stuffed Acorn Squash recipe features roasted acorn squash halves filled with caramelized apples, brown sugar, cinnamon, and honey, accented with fresh thyme. It combines the natural sweetness of apples with the nutty flavor of squash for a comforting, autumn-inspired side dish or vegetarian entree.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Acorn Squash
- 2 medium acorn squash
- 4 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
For the Caramelized Apples
- 4 apples (2 green, 2 red), cored and sliced lengthwise
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3 tablespoons honey
- Fresh thyme, for garnish
Instructions
- Roast acorn squash: Preheat your oven to 400°F (200°C). Cut the tops and bottoms off each acorn squash to create a flat base, then carefully slice each squash in half. Scoop out the seeds and fibrous strands with a spoon to prepare the cavities for stuffing.
- Prepare squash with butter mixture: In a small bowl, mix melted butter, brown sugar, and cinnamon. Coat the inside of each squash half with this mixture thoroughly. Place the halves cut side down on a baking sheet lined with parchment paper.
- Roast halves: Roast the acorn squash in the oven for 30 minutes or until tender when pierced with a fork. Larger squash might require an additional 10 to 15 minutes.
- Prepare apples: While the squash roasts, place sliced apples in a large bowl. Add brown sugar, cinnamon, and lemon juice to the apples and mix well. Let them sit for about 15 minutes to release their juices.
- Caramelize apples: Heat 2 tablespoons of butter in a large pan over high heat. Add the drained apple slices (do not add the juices) and cook for 3 to 5 minutes, flipping them after initial browning. Continue cooking on medium-high heat for another 3 to 5 minutes to achieve a golden, slightly charred appearance. Remove from heat.
- Glaze apples: Immediately after removing the pan from heat, drizzle the honey over the hot apples. The honey will sizzle and caramelize the apples beautifully.
- Stuff the squash: Remove the roasted squash from the oven and turn the halves cut side up. Evenly divide the caramelized apples among the four squash halves, filling them generously. Optionally, spoon some of the remaining apple juices over the top.
- Garnish and serve: Sprinkle fresh thyme leaves over the stuffed squash for a fragrant herbal finish. Serve warm as a savory-sweet side or a vegetarian main dish.
Notes
- For best results, use a mix of green and red apples to balance tartness and sweetness as well as to add visual color contrast.
- When roasting squash, ensure the cotton glove or a thick kitchen towel is used to handle hot halves safely.
- Adjust cooking time for squash based on their size; test tenderness by inserting a fork or knife.
- If you prefer, you can add nuts like toasted pecans or walnuts on top for extra texture.
- This dish pairs well with fall-inspired meals or as a festive vegetarian option for holiday tables.
Keywords: acorn squash stuffed, caramelized apples, roasted squash, fall recipes, vegetarian side dish, autumn cooking, cinnamon apples
Find it online: https://kitchenbyclara.com/apple-stuffed-acorn-squash-recipe/
