I roast halved acorn squash until tender, then fill them with a sweet‑spiced apple mixture and bake again until everything is warm and melded together. The result is comforting, fall‑flavored, and perfect as a side or even a light main.

Why You’ll Love This Recipe

I adore this recipe because it showcases classic autumn flavors in a beautiful, edible bowl. The soft squash contrasts with the warm caramelized apples, cinnamon, and a touch of sweetness. It’s elegant yet simple, and you don’t need to fuss with many pans or steps. It also adapts well to different dietary preferences and makes a pretty presentation on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Here’s what I usually gather:

Acorn squash (medium to large)
Butter (or a butter‑substitute)
Brown sugar
Apples (firm variety, peeled or unpeeled as preferred)
Ground cinnamon
Lemon juice (optional, to brighten)
Optional: nutmeg, salt, fresh herbs (thyme or sage), dried fruit, nuts

Example measurements (for 4 halves / 4 servings)

2 acorn squashes
4 tbsp butter
½ cup brown sugar
4 apples, cored and diced
1 tsp cinnamon
1 tbsp lemon juice
Pinch nutmeg
Salt (a pinch)

Directions

Here’s how I make it:

Preheat oven & prep squash
I preheat the oven to 200 °C (≈ 400 °F). I slice each acorn squash in half, scoop out the seeds, and (if needed) slice a small bit off the bottom so each half sits flat.
Season squash and roast (first round)
I rub the inside of each squash half with butter, then sprinkle brown sugar and cinnamon (plus a pinch of salt) over the flesh. I place them cut side down on a baking dish, sometimes with a bit of water in the bottom (about ½‑1 cm) to help them steam. I roast for about 25–30 minutes or until the flesh is just tender when poked with a fork.
Prepare the apple filling
While the squash is roasting, I dice the apples and toss them with a little lemon juice (to prevent darkening). In a pan over medium heat, I melt butter, then add the apples, brown sugar, cinnamon, and a pinch of nutmeg. I cook until the apples soften and release juices (about 5–8 minutes). If the mixture seems dry, I might add a small splash of water or apple juice.
Stuff and roast (second round)
After the squash halves are partially cooked, I remove them from the oven and turn them cut side up. I spoon the apple mixture into each cavity, mounding slightly. Then I return them to the oven and bake about another 15–20 minutes—or until the filling is hot and slightly browned on top.
Serve
I let them cool a few minutes before serving (the squash skin can be hot). I might garnish with fresh thyme or a sprinkle of chopped nuts or dried cranberries if desired.

Servings and timing

Yields: 4 stuffed squash halves (serves about 4)
Prep time: ~15 minutes
Bake time (first roast): ~25–30 minutes
Bake time (second roast): ~15–20 minutes
Total time: ~55–65 minutes

If your squash is larger or firmer, the roast times may go a bit longer.

Variations

Add nuts (pecans, walnuts) or dried fruit (cranberries, raisins) into the apple filling for texture and depth.
Stir in a dab of maple syrup or honey for extra sweetness.
Use fresh herbs like sage or thyme to add a savory note.
Add a pinch of ground ginger or clove to spice things up.
For a more hearty version, mix in cooked quinoa, farro, or wild rice with the apple filling.
For a vegan version, substitute butter with coconut oil or plant‑based margarine.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3‑4 days. I don’t recommend freezing, because the squash tends to become mushy when thawed.

To reheat, I preheat the oven to about 175–180 °C (350–360 °F) and warm the stuffed squash for 15–20 minutes (covered lightly) until heated through. If the filling seems dry, I may add a splash of apple juice or water before reheating.

FAQs

How do I choose the right acorn squash?

I look for ones that feel heavy for their size, with smooth, firm skin and no soft spots. A medium size makes for manageable halves that roast evenly.

Should I peel the apples?

I usually leave the apple skins on for extra texture and nutrients, but if the skins bother you, peeling is fine. Just dice them into small even pieces.

What if my squash is not cooked through after the first roast?

If the flesh is still firm, I roast for an additional 5–10 minutes before stuffing. You want it soft enough to fork easily, but not falling apart.

Can I prep this ahead of time?

Yes — I often cook the squash halves and the apple filling ahead. Then when ready to serve, I assemble them and finish baking so it’s hot and fresh.

Is this dish savory or sweet?

I see it as more of a sweet side or even dessert-like side dish, but with the right herbs (thyme, sage) or additions (nuts, dried fruit), it can straddle sweet and savory nicely.

Conclusion

I love this Apple Stuffed Acorn Squash recipe for its harmony of cozy flavors and simple process. It feels festive without being complicated, and it’s flexible enough to adapt to what I have on hand. Whether I serve it alongside roast meat or enjoy it on its own with a light salad, it always makes a memorable fall dish. Let me know if you want a version adjusted (more savory, vegan, etc.) — I’d be happy to help!