Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
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!
Course
Side Dish
Cuisine
American
Keyword
acorn squashes, cranberries, walnuts
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
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.