This vegetarian Stuffed Acorn Squash is filled with cinnamon-maple apples and a pecan-pumpkin seed brittle. It’s a wonderful meatless side for fall and winter and makes a festive addition to the holiday table for Thanksgiving and Christmas!
Vegetarian stuffed acorn squash
I love adding a new side dish to my Thanksgiving menu each year! Fall is such a wonderful season for fresh autumn produce like acorn squash. We typically serve the classics—green beans, mashed potatoes, sweet potatoes, and stuffing—but this vegetarian dish brings something a bit more refined yet still easy to make. It features cinnamon-maple apples and a delicious cinnamon pecan-pumpkin seed brittle. With simple ingredients, it creates a festive, flavorful side that beautifully complements traditional holiday dishes. Plus, it’s vegetarian and gluten-free, bringing a vibrant, seasonal touch to the holiday table that fits perfectly alongside all the traditional Thanksgiving sides! For more vegetarian holiday inspiration, take a look at this meatless Thanksgiving menu.
Ingredients List and Substitutions
- Acorn Squash - I used 2 medium acorn squash. You can also use a small edible pumpkin variety (such as pie or honey) - just avoid carving pumpkins.
- Apples - Use 2 large apples, peeled and cored. Choose sweeter, firmer apples that hold up to cooking, like Gala, Fuji, Honeycrisp, or Envy. You can also use pears.
- Pecans - They work great for the holiday recipe but feel free to substitute with other nuts like cashews, sliced almonds, walnuts, or pistachios.
- Pumpkin Seeds - These add crunch and a seasonal touch. Sunflower seeds are a great alternative!
- Maple Syrup & Cinnamon - Used in the pecan and pumpkin seed brittle and to cook the apples. You can substitute honey for maple syrup and add nutmeg along with the cinnamon.
- Butter - Used for cooking the apples.
- Olive Oil - Brushed on the acorn squash for roasting, though butter is a good substitute.
- Salt - For seasoning the acorn squash.
How to make stuffed acorn squash
1) Roast the squash. You will need 2 medium acorn squashes. Carefully cut each in half and scoop out the seeds, giving you 4 halves. Roast in a preheated oven at 400°F (200°C) for 30 minutes.
2) Make the pumpkin seed and pecan brittle. Toss the pecans, pumpkin seeds, cinnamon, and maple syrup on a large parchment-lined baking sheet. Bake at 350°F (175°C) for 15-20 minutes until the mixture is crunchy and set.
3) Cook the apples. In a large skillet, sauté the peeled and cubed apples with butter, maple syrup, and cinnamon over medium heat until softened.
4) Stuff the squash. Spoon the cooked apples into each of the 4 acorn squash halves, then crumble the brittle and sprinkle it on top.
Variations and additions
- Add protein to the apple mixture, such as Italian sausage, turkey sausage, chicken sausage, bacon, or prosciutto.
- Add dried fruit such as dried cranberries (Craisins), figs, dried cherries, blueberries, or dried apricots.
- Make it dairy-free by swapping butter with olive oil.
- Make it vegan by substituting butter with olive oil and using honey in place of maple syrup.
Storage and reheating tips
- Refrigerate. Store leftover stuffed squash in an airtight container or sealed freezer plastic bag in the fridge for up to 4 days. If preparing in advance, keep the brittle separate from the squash and add it just before serving.
- Freeze. Avoid freezing, as the squash may become mushy and the nuts and seeds will lose their crunch and get soggy.
- Reheat in the oven. Reheat the stuffed squash on a parchment paper lined baking sheet in a preheated oven at 350°F for about 30 minutes, or until the filling is heated through.
- Reheat in the microwave. Reheat in the microwave in 30-second intervals until hot. For a faster option, remove the apple filling, microwave both the filling and squash separately, then restuff the squash before serving.
Other stuffed acorn squash recipes to try
- Sausage Stuffed Acorn Squash
- Ground Beef Stuffed Acorn Squash (Southwestern-style)
- Stuffed Acorn Squash with Spinach and Cheese
- Apple Stuffed Acorn Squash
Other Thanksgiving recipes you might like
- 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - This recipe collection features everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast.
- 60 Best Thanksgiving Side Dishes - These sides will be a great addition to your holiday menu!
- 30 Best Thanksgiving Salads - If you're looking for festive, colorful, and fresh Thanksgiving salads.
- 40 Best Meatless Thanksgiving Recipes - This menu offers delicious meatless, vegetarian holiday main and side dishes that are so satisfying, that you will forget all about the turkey!
Stuffed Acorn Squash with Maple-Cinnamon Apples, Pecans, and Pumpkin Seeds
Ingredients
Pumpkin seed and pecan brittle
- ½ cup pecans
- ¼ cup pumpkin seeds
- ¼ cup maple syrup
- 1 teaspoon cinnamon
Apple mixture
- 3 large apples cored, peeled, and cubed
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1.5 teaspoons cinnamon
Instructions
Roast the acorn squash
- Preheat the oven to 400°F (200°C).
- Prepare the acorn squash by trimming off the top and bottom of each squash to create a flat base. Be sure to keep your fingers clear of the knife to avoid injury, and don’t cut too deep into the base. Slice each squash in half, then scoop out the seeds and fibrous strands with a spoon.
- Place the squash halves cut-side up on a baking sheet. Drizzle the cut sides with olive oil, rubbing it in to coat evenly. Season lightly with salt. Flip the squash over so the cut sides are facing down on the sheet.
- Roast in the preheated oven for 30 minutes.
Make the pumpkin seed and pecan brittle
- Toss the pecans, pumpkin seeds, cinnamon, and maple syrup in a medium bowl and spread in a single layer on a large parchment-lined baking sheet. Bake at 350°F (175°C) for 15-20 minutes until the mixture is crunchy and set.
Cook the apples
- In a large skillet, melt butter over medium heat and cook the peeled, cubed apples until tender but not mushy, about 3-5 minutes. Stir in the maple syrup and cinnamon, mixing everything together. Add more maple syrup or cinnamon, if desired.
Stuff the squash
- Spoon the cooked apples into each of the 4 acorn squash halves. Sprinkle crumbled brittle on top.
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.
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