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Close-up view of a halved acorn squash filled with fruit and nut mixture, garnished with cranberries.
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Fruit and Nut Stuffed Acorn Squash with Apples and Cranberries

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 250
A delicious fall-inspired dish featuring roasted acorn squash filled with sweet apples, cranberries, and crunchy nuts, drizzled with honey.

Ingredients

Main

  • 1 each acorn squash (cut in half)
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 each apple (diced)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • salt salt
  • ⅛ cup walnuts (chopped)
  • ⅛ cup pistachios (chopped)
  • ⅛ cup dried cranberries (chopped)
  • 1 teaspoon vanilla
  • honey honey (for drizzling)

Instructions 

  • Cut the squash in half, scoop out seeds, add water, cover, and microwave for 15-20 minutes until tender.
  • Remove squash, brush flesh with butter and brown sugar, then broil for 2-4 minutes until golden.
  • Sauté diced apples in butter with cinnamon, nutmeg, and salt until soft. Mix in vanilla, walnuts, and cranberries.
  • Fill squash centers with apple mixture, top with pistachios, and drizzle with honey. Serve warm.

Notes

For extra flavor, sprinkle with additional cinnamon or drizzle more honey before serving.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Acorn Squash