In this fruit-and-nut stuffed acorn squash, apples and nuts fill the center of a brown sugar and butter–roasted acorn squash. It’s an easy, cozy dessert or sweet side that changes everything you thought about squash.
Stuffed acorn squash is one of those versatile dishes that can be sweet or savory, served for breakfast, brunch, dinner or dessert. Here it leans sweet—brown sugar and butter roast the squash while a warm apple, nut and dried-fruit filling is sautéed and spooned into the cavity. It’s simple, seasonal and perfect for chilly evenings.
If you need gluten-free, dairy-free or nut-free adaptations, they’re straightforward: swap butter for coconut oil for a dairy-free version, and replace the nuts with seeds or extra dried fruit to accommodate nut allergies. The basic technique stays the same and invites creativity—brown butter and a touch of sage would be a delicious savory twist.
Begin by cutting two small acorn squash in half horizontally. Slice a thin sliver from the bottom of each half so they sit flat in the pan.
Use a spoon to scoop out the seeds and strings from each half and discard. Arrange the squash so the cut face will contact the butter and brown sugar in the baking dish.
To roast the squash, place 4 tablespoons of unsalted butter in a 9×13 baking dish and put it in the oven while it preheats to melt. Sprinkle 2 tablespoons light brown sugar into the melted butter and stir briefly to combine. Place the squash cut-side down into the butter and sugar mixture and bake at 350°F for 40–50 minutes, or until a knife pierces the flesh easily.
While the squash roasts, prepare the filling. In a 10-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Dice one small Granny Smith and one small Honeycrisp apple and add them to the skillet. Sauté for 8–10 minutes, until the apples are tender but still hold some texture.
Once the apples are soft, season them with 1/2 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg and 1/8 teaspoon allspice, plus a couple pinches of sea salt. Stir in 1 teaspoon vanilla extract, then transfer the apples to a medium bowl.
To the apples, add 1/4 cup chopped walnuts, 1/4 cup chopped pistachios (reserve some for garnish), 1/4 cup chopped dried cranberries and 1/2 teaspoon poppy seeds. Toss gently until the mixture is evenly combined and colorful.
When the squash are done, invert them onto a platter or individual plates so the roasted face is up. Spoon a little of the brown-sugar butter from the baking dish into each squash cup to add shine and extra sweetness.
Spoon the apple-and-nut filling into each squash half, then finish with a drizzle of honey and a sprinkle of the reserved chopped pistachios for color and crunch. Serve warm; this dish is lovely with tea or coffee by a fire, wrapped in blankets on a cool evening.
This recipe is an easy, elegant way to showcase fall produce and warming spices. It makes a beautiful presentation and a satisfying alternative to pie.
Enjoy!
Fruit and Nut Stuffed Acorn Squash
Ingredients
- 2 small acorn squash, cut in half horizontally
- 6 tablespoons unsalted butter, divided
- 2 tablespoons light brown sugar
- 1 small Granny Smith apple
- 1 small Honeycrisp apple
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 2 pinches sea salt, plus more to taste
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios, plus more for garnish
- 1/4 cup chopped dried cranberries
- 1 teaspoon vanilla
- 1/2 teaspoon poppy seeds
- Honey, for serving
Instructions
For the squash:
- Preheat oven to 350°F. Place 4 tablespoons butter in a large ovenproof baking dish and set in the oven to melt while it preheats. Slice about 1/8 inch off the bottoms of each squash half so they sit flat.
- Once the butter is melted, sprinkle the brown sugar evenly in the pan. Arrange the squash cut-side down so the exposed flesh touches the butter and sugar. Bake for 40–50 minutes or until a knife pierces easily.
For the stuffing:
- In a 10-inch skillet, melt the remaining 2 tablespoons butter. Add the diced apples and sauté 8–10 minutes until tender but still slightly firm. Stir in cinnamon, nutmeg, allspice and a couple pinches of sea salt.
- Transfer the apples to a bowl and add walnuts, pistachios and cranberries. Stir in vanilla and poppy seeds, tossing until combined.
To serve:
- Invert the baked squash onto a platter or plates. Spoon some of the brown sugar–butter syrup from the baking dish into each squash cavity.
- Fill the centers with the apple-and-nut mixture. Top with additional chopped pistachios and a drizzle of honey. Serve warm.