Acorn Squash Stuffed with Apples can be an appetizer, side dish, or dessert! This versatile recipe is a perfect choice for the holidays (Thanksgiving and Christmas) as well as for any time of the year when you can find the acorn squash! This delicious and easy-to-make recipe features cinnamon, brown sugar, lemon juice, and is vegetarian and gluten-free!
Acorn squash stuffed with apples
I love the combination of ingredients here! Acorn squash tastes so good when combined with all the classic Autumn flavors. This recipe can be served either as a side dish or dessert.
- The squash is first roasted with cinnamon, brown sugar, and butter in the oven.
- Then, it's stuffed with apples that have been caramelized with cinnamon, brown sugar, and honey.
- Finally, the stuffed acorn squash is sprinkled with fresh thyme for a beautiful presentation.
- What you have in the end is a beautiful holiday recipe that will bring so many colors and lots of flavors to your holiday menu!
Acorn squash stuffed with apples is one of the best holiday recipes you'll ever try! It's colorful, vibrant, and very easy to make. It can be served as a side dish, appetizer, or dessert. However, if you're looking for a more savory acorn squash recipe, be sure to check out my stuffed acorn squash with creamy spinach and cheese mixture!
Why make acorn squash stuffed with apples
What does your Thanksgiving table usually look like? Mine normally features good old regular recipes such as green beans, mashed potatoes, sweet potatoes, stuffing, etc.
- Try something different. Are you ready to try something new? Enter the acorn squash stuffed with caramelized apples. It's not just squash brushed with butter and brown sugar and roasted in the oven. No, this recipe is a bit more sophisticated than that yet very simple to make!
- This recipe fits well with traditional holiday recipes. What I love about this recipe is that it fits so well with classic Thanksgiving side dishes. It's a vegetarian and gluten-free recipe. It will make a beautiful and vibrant addition to a holiday menu.
How to store and reheat stuffed acorn squash
- Refrigerate. Store roasted acorn squash in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this dish as the acorn squash tends to get mushy when frozen.
- Reheat. Reheat the squash in the preheated oven at 350 F for about 30 minutes.
Other holiday side dishes
If you want to discover other colorful and vibrant holiday side dishes, check out these recipes:
- Cheesy Baked Asparagus with Gruyere Cheese and Bacon
- Brussels Sprouts with Balsamic Glaze and Pine Nuts
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans
- Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Winter Fruit Salad with Maple Lime Dressing
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate
Holiday main courses
Acorn squash stuffed with apples will pair well with any Thanksgiving or Christmas main course. Below I provide 4 popular holiday main course recipes on this site - the first two are vegetarian and the last two are duck recipes!
- Butternut Squash and Spinach lasagna
- Black Bean and Butternut Squash Enchilada Casserole
- Roast Duck with Honey-Balsamic Glaze
- Duck Breast with Cranberry Sauce
Stuffed Acorn Squash with Apples
- 2 acorn squash medium
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- 4 apples 2 green, 2 red
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3 tablespoons honey
- fresh thyme
Roast acorn squash
- Preheat oven to 400 F.
- Prepare the acorn squash. Cut off the top and the bottom of each acorn squash to create a flat base. Keep fingers away from the knife to avoid injury. And, make sure not to cut too deep into the base of the squash. Slice each squash in half. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
- Combine melted butter with brown sugar and cinnamon in a small bowl.
- Coat the insides of the squash halves with the butter mixture.
- Place acorn squash cut sides down on a parchment paper-lined baking sheet.
- Roast in the preheated oven at 400 F for 30 minutes.
Make caramelized apples
- While the squash is being roasted, prepare the apples. I used 4 apples (2 red and 2 green for presentation purposes. Core the apples and slice each one length-wise.
- Place sliced apples into a large bowl, add brown sugar, cinnamon, lemon juice, and mix. Let apples sit for about 15 minutes to release juices.
- In a large pan, heat 2 tablespoons of butter on high heat. Add sliced apples (without juice at the bottom of the pan) cook on high heat for about 3 or 5 minutes, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side and let them cook on medium-high heat for another 3 or 5 minutes. Remove from heat.
- Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly “burned” effect. But don’t overdo it, once the apples have this “roasted” appearance.
- Right after you remove the pan with roasted sliced apples from the heat, immediately add honey – it will make apples sizzle and will caramelize them beautifully, off the heat.
How to stuff acorn squash
- By this time, you have roasted the acorn squash for 30 minutes. The acorn squash should be soft and cooked through. If you have unusually large squash and it's not cooked through, roast it for 10 or 15 minutes longer. Remove them from the oven and turn cooked squash halves cut sides up.
- Divide the caramelized apple mixture among the 4 halves and stuff the squash until the mixture is leveled.
- Sprinkle the apple mixture with the fresh thyme. You can also, optionally, pour the delicious juices from the bowl that you used for apples over the stuffed portion of each squash.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.