Stuffed Acorn Squash
Loaded with the flavors of Fall, this healthy stuffed acorn squash makes a great side for the holiday table or a fantastic vegetarian main. We used walnuts, dried cranberries and chopped apple in this recipe, but feel free to experiment with your own combination of fruits and nuts.
PREP TIME
10 minutes
COOK TIME
1 hour / 0 mins
Stuffed Acorn Squash
Ingredients
2 small acorn squash, cut in half horizontally, and seeded
4 tablespoons unsalted butter, divided
1 1/2 teaspoons brown sugar
1 large apple (we used Granny Smith), chopped
1/2 yellow onion, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup chopped dried cranberries
1 teaspoon vanilla
4 teaspoons honey
Nonstick cooking spray
Directions
Make the acorn squash. Preheat oven to 350 degrees. Spray a large glass baking dish liberally with nonstick cooking spray. Sprinkle the brown sugar evenly on the bottom of the pan.

Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat when served. Lay the squash face down, bottom side up, so the exposed flesh touches the brown sugar butter mixture in the pan. Bake for 40-50 minutes or until knife pierces easily. Remove from oven and turn squash right side up in the same baking dish and set aside.

Make the stuffing. In a 10-inch skillet, melt butter on medium heat. Add apple and onion. Sauté for 8-10 minutes until apples are cooked but still slightly firm. Add in the cinnamon, nutmeg, allspice and salt. Turn off heat and add the walnuts, cranberries and vanilla. Toss gently to combine.

Scoop stuffing in even portions into the acorn squash halves. Drizzle evenly with honey. Place in your hot oven for ten minutes, until the stuffing and honey begin to just slightly brown. Remove from oven and serve immediately.
Looking for inspiration? Try these recipes:
Beef Bourgignon
Beef Bourgignon
Easy Beef Massaman Curry
Easy Beef Massaman Curry
Red Bacon Lentil Soup
Red Bacon Lentil Soup