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 acorn squash! This delicious and easy-to-make side dish features cinnamon, brown sugar, and lemon juice, and is meatless, vegetarian, and gluten-free!
Apple stuffed acorn squash
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!
Holiday recipe
Apple stuffed acorn squash 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 you'll love it
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 apple-stuffed acorn squash. 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 apple 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 stuffed acorn squash recipes you might like
If you'd like more ideas on how to stuff this delicious winter vegetable, here are a few ideas:
- Ground Beef Stuffed Acorn Squash (Southwestern-style)
- Acorn Squash Stuffed with Sausage, Spinach, Cranberries, and Pecans
- Acorn Squash Stuffed with Creamy Spinach
Other holiday side dishes
If you want to discover other colorful and vibrant holiday side dishes that will grace any table on Thanksgiving or Christmas, 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
Apple stuffed acorn squash pairs 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
Apple Stuffed Acorn Squash
Ingredients
Acorn squash
- 2 acorn squash medium
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
Caramelized apples
- 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
Instructions
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, and 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) and cook on high heat for about 3 or 5 minutes, checking periodically. After 3 or 5 minutes, flip the 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 the 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.
Nutrition
Nutrition Disclaimer:
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.
Do You. Peel the apples?
Hi Michele! I don’t peel them—I like keeping the peel for added fiber, plus it makes a nice presentation, especially if you use both green and red apples.
Stuffed Acorn Squash: We love this alternative for acorn squash! I changed it up as cooks do, I used cauliflower instead of spinach because I needed to use it up; I added pumpkin seeds just because; and mixed in some mozzarella cheese for the same reason. It was incredibly good! Served with toasted garlic bread. Thank you for expanding my entree choices!
Thanks for your review and for sharing your tweaks, Erin—I love them! I believe your review is actually meant for this recipe:
https://juliasalbum.com/sausage-stuffed-acorn-squash/
How do I see the video of the recipe because it is always showing the irrelevant one.
Hi Alethea, I don't have a video for this recipe. It is my intention to start doing videos for most recipes going forward.
I gave this recipe a try tonight. It was so easy and so tasty! I had a bit of rotisserie chicken left over, so I caramelized it along with the apples and it was wonderful. I plan on adding this dish to my regular menu rotation. Thank you so much for sharing this recipe!
Cheryl, I am so glad you tried this recipe and loved it! ❤️ Love the addition of rotisserie chicken - makes it more of a complete meal with some protein added to it.
Can this be made, cooled, frozen and then brought back out for dinner. I have a few squash that might not make it if I wait 3 more weeks before I cook them. Curious as to whether the texture will be running after frozen.
Nancy, yes, I think the cooked squash texture would be to mushy and unpleasant. If your squash is uncut, and is of mostly green color on the outside, it should keep well in a cool dark place for 3 more weeks.
Have you made this with any other kind of squash? What would you suggest if you cannot find (or have already eaten all that you had) acorn squash? Thank you!
I found this recipe on Facebook and brought it as my side dish for friends' Thanksgiving - it got rave reviews! I've made 6 squashes - each half for each of 12 guests. This recipe is gluten-free and it fit everybody's diet preferences at our party! Thank you!
So glad you gave this recipe a try and enjoyed it! And, thank you for taking the time to share your wonderful feedback - I appreciate it! 🙂
What a beautiful side dish - we made it yesterday for our Thanksgiving and everyone loved it!
So pleased you've liked this recipe!
This was so delicious, and the presentation was beautiful (and easy!) Everybody wanted the half of this squash yesterday at our Thanksgiving table. I served this a side dish and will serve it again for Christmas. Thank you for the wonderful idea!
Your comment made my day - thank you for taking the time to share your positive feedback! And, yes, this will make a great addition to the Christmas menu!
This looks so delicious! Can I roast the squash and caramelize the apples the day before and then stuff on Thanksgiving day and reheat in the oven? Thank you!
Yes, you can! Refrigerate everything in airtight containers and then stuff on Thanksgiving day and reheat in the oven. IT will be delicious! Enjoy!
Made this this week - it's good! I wonder if I can add nuts to it when I serve it on Turkey day. What would you recommend?
Donna, I am glad you gave this recipe a try and enjoyed it! I think this would be delicious sprinkled with chopped pecans.