Baked Apple Stuffed Acorn Squash | Sweet & Savory Fall Favorite

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free option with a similar crunch.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is often less expensive and easily available.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried apricots can be a more cost-effective dried fruit option.

Preheat the oven to 400°F (200°C).

Cut the acorn squash in half and scoop out the seeds.

Brush the insides of the squash with melted butter and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender.

While the squash is roasting, dice the apples and onion.

In a skillet, melt butter over medium heat and sauté the onion until translucent, about 5 minutes.

Add the diced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt to the skillet.

Cook until the apples are tender, about 5-7 minutes, stirring occasionally.

Stir in the walnuts, raisins, and lemon juice, mixing well to combine.

Remove the squash from the oven and flip them cut-side up.

Fill each squash half with the apple mixture, pressing down lightly to pack it in.

Drizzle maple syrup over the filled squash halves.

Return to the oven and bake for an additional 10-15 minutes until heated through.

Cooking Techniques

Spice Level:

Allergens