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Acorn squash is my all-time favorite type of squash to eat – and when it’s Apple-Stuffed Acorn Squash – even better!
This delicious recipe is easy to prepare, ready in an hour or so (mostly baking time), and it makes a great side dish to serve along with roasted chicken, beef or pork. (You could even eat this as a meatless meal if you’d like!)
These Apple-Stuffed Acorn Squash are also a wonderful way to enjoy in-season apples and squash. After taking the photographs you see here, we brought the leftovers to a neighborhood house party – and they were immediately devoured!
The spicy, buttery apple filling is the perfect complement to the flavor of the acorn squash – and a delicious taste of Fall!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
Apple-Stuffed Acorn Squash
Yield: 4 servings 1x
Prep: 15 minsCook: 1 hour 15 minsTotal: 1 hour 30 minutes
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Scale:
Ingredients
- 2 large acorn squash
- 2 Gala apples, or other hard baking apple
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose four
- 1/2 teaspoon salt
- 1/4 teaspoon dry sage
- 1 cup applesauce (sweetened or unsweetened is fine)
- 4 tablespoons butter
Instructions
- Preheat the oven to 400 degrees F.
- Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
- Place all four squash halves cut up in a 9×13-inch glass baking dish.
- Peel, core and cut apples into one inch cubes and place in large bowl.
- Immediately cover with lemon juice and toss to coat.
- Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
- Divide evenly between four acorn squash halves.
- Cut the butter into four pieces and press one piece down into the center of each filled squash.
- Pour water into the bottom of the baking dish to come about one third of the way up.
- Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
- Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
- Remove from oven and serve. (The outside squash skin is not meant to be eaten.)
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© Author: A Family Feast
Cuisine:AmericanMethod:Bake
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Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
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Updated: 1/23/23
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Sharon Clack says Delicious, great flavor combination and a perfect fall side dish.
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- Martha says
Thank you so much Sharon!
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- Sharon says
It’s a good recipe but there’s way too much nutmeg in it!
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- Martha says
Thanks for taking the time to share your feedback Sharon!
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- Keith says
Substitute honey/maple syrup for sugar
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- Martha says See AlsoOld-Fashioned Hermits Recipe
Thanks for the suggestion Keith!
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- Leah says
What flour could you use for it to br gluten free?
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- Martha says
I’d try either of the one-to-one gluten free flours from King Arthur or Bob’s Red Mill.
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- Dianna says
Great use of fall apples!
We added this to our “week of apple dinners.” I already had some homemade applesauce to use, and added a few cranberries and glazed maple pecans. Probably increased the calorie count a bit 🙂 Thanks for the inspiration!Reply
- Martha says
Great idea Dianna!
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- Irene Family Photographer says
Made this for Thanksgiving, and it was delicious! Making it again for a neighborhood potluck brunch in a few days. Thanks for the recipe! And yes, agree with the others… it made our car smell soooo good as we were driving to Thanksgiving dinner!
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- Martha says
Thanks Irene! So glad the recipe was a hit!
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- Stella Childress says
Thank you for your amazing recipes, what would be nice on all if I had the nutritional value on them.
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- Martha says
Thanks for the suggestion Stella. Nutritional information may be something we add down the road.
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- Leah E says
Holy moly I’m baking this now and it smells so good. I didn’t have some of the spices so I just did cinnamon, nutmeg, cloves, and brown sugar. And I didn’t have a lemon, just the juice. Nonetheless, I keep staring at the time because I can’t wait to eat!!! Thank you for sharing this recipe!
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- Martha says
Thanks Leah – hope you enjoyed the recipe!
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- Sharon Atcheson says
Really looking forward to preparing this fall-inspired dish! I don’t see a oven temp.? Thank-you for being my favorite recipe blog!
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- Jack says
Sharon, this is Jack. Totally my fault and I fixed the post. It should be 400 degrees F.
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- Laura ~ Raise Your Garden says
Love how you dressed up this acorn squash. One a scale of 1 to 10 I’m a 10 all the way for squash. I am a lover of all things squash. So so good! It really is an unrecognized comfort food. I love the apples in here, you just made it even more Fallish.
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- Martha says
Thanks Laura! I’m a huge fan of squash too!
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