Stuffed Acorn Squash

Stuffed Acorn Squash, bursting with the crunchy goodness of walnuts and the tangy sweetness of cranberries, is the perfect meal for those who love a harmonious blend of flavors and textures. This dish not only paints a plate with vibrant colors of autumn but also envelops your senses with its hearty, aromatic warmth.

Whether you're looking to impress your dinner guests or simply seeking a cozy dinner for one, this recipe is a celebration of all things delicious and nutritious.

Why This Recipe Works

Rich in Flavor and Nutrition: Combining the mildly sweet acorn squash with the rustic crunch of walnuts and the tart sweetness of cranberries creates a symphony of flavors. Each ingredient plays its own unique part in this ensemble, providing a multi-layered taste experience. Moreover, this dish is a nutritional powerhouse. Acorn squash is packed with vitamins and fiber, walnuts bring in a healthy dose of omega-3 fatty acids, and cranberries are rich in antioxidants. Together, they create a dish that's as good for your body as it is for your taste buds.

Versatility and Elegance: Stuffed Acorn Squash can easily be the star of any dinner table. Its elegant presentation makes it suitable for special occasions, yet its simplicity means you can enjoy it on a regular weekday night too. This recipe is also versatile – you can tweak the ingredients based on what you have at hand or to suit your dietary preferences. Whether serving it for a holiday feast or just a comforting meal at home, this stuffed acorn squash promises a delightful and memorable eating experience.

Ingredients

Acorn Squash - These are small, green (sometimes orange) squashes with a sweet, nutty flavor. Substitute: Butternut squash can be used if acorn squash isn't available.

Walnuts - Nutty and rich, they add a delightful crunch to the dish. Substitute: Pecans or almonds can be used in place of walnuts.

Cranberries - These give a tart and sweet burst of flavor. Substitute: Dried cherries or raisins can be a suitable replacement.

Honey or Maple Syrup - Adds sweetness and binds the stuffing. Substitute: Brown sugar or agave syrup.

Butter or Olive Oil - For roasting and adding richness. Substitute: Coconut oil or other vegetable oils.

Tips

  • When selecting acorn squash, look for ones that are firm and free of soft spots.
  • Toasting the walnuts before adding them can enhance their flavor.
  • For a savory twist, add a pinch of rosemary or thyme.
  • Ensure the acorn squash is fully cooked by piercing it with a fork. It should be tender.
  • Fresh cranberries can be a bit tart; if using fresh, you might want to increase the honey or maple syrup slightly.

How to Serve

Stuffed acorn squash is a flavorful dish that can be the star of the show or accompany other dishes. Its beautiful presentation makes it an appealing option for special occasions.

  • Serve as a main vegetarian dish with a side of green salad and crusty bread.
  • Slice into wedges and serve as a side dish alongside roasted meats.
  • Present as a festive addition during Thanksgiving or Christmas dinners.

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Stuffed Acorn Squash

Deliciously sweet and nutty stuffed acorn squash with walnuts and cranberries. A perfect vegetarian dish or side for festive occasions. Ready in 50 minutes!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: acorn squashes, cranberries, walnuts
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Corrie

Ingredients

  • 2 acorn squashes halved and seeds removed
  • 1 cup walnuts chopped
  • ½ cup dried cranberries
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons butter or olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • Drizzle the inside of each acorn squash half with butter or oil. Season with salt and pepper.
  • Place the squash halves cut side down on a baking sheet and roast for 25 minutes.
  • In a bowl, combine walnuts, cranberries, and honey or maple syrup.
  • Once the squash is tender, flip them and fill each half with the walnut and cranberry mixture.
  • Return to the oven and bake for an additional 10-15 minutes, until the stuffing is warmed and slightly toasted.
  • Serve warm.

Notes

  • When selecting acorn squash, look for ones that are firm and free of soft spots.
  • Toasting the walnuts before adding them can enhance their flavor.
  • For a savory twist, add a pinch of rosemary or thyme.
  • Ensure the acorn squash is fully cooked by piercing it with a fork. It should be tender.
  • Fresh cranberries can be a bit tart; if using fresh, you might want to increase the honey or maple syrup slightly.
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