Cranberry Walnut Stuffed Acorn Squash (Printable)

Acorn squash baked with cranberry and walnut filling, bringing warm flavors and tender textures.

# What You'll Need:

→ Produce

01 - 2 medium acorn squash, halved and seeded

→ Fruit and Nut Mixture

02 - 1 cup fresh cranberries
03 - 1/2 cup chopped walnuts
04 - 1/3 cup dried cranberries

→ Flavorings

05 - 2 tablespoons pure maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon fine sea salt

→ Fat

09 - 2 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 400°F. Arrange squash halves, cut side up, on a parchment-lined baking sheet.
02 - In a bowl, mix fresh cranberries, dried cranberries, walnuts, cinnamon, nutmeg, and sea salt until ingredients are evenly distributed.
03 - Spoon the cranberry walnut mixture into the center of each squash half, dividing evenly.
04 - Pour melted butter and maple syrup over the filled squash halves.
05 - Bake for 45-55 minutes until squash is fork-tender and filling is golden and aromatic.
06 - Let rest for 5 minutes before serving warm.

# Expert Advice:

01 -
  • Full of holiday flavor with sweet and savory notes
  • Works as a vegetarian main or a hearty side dish
  • Can be prepped ahead and baked before serving
  • Simple ingredients that are easy to find in any season
02 -
  • Perfect for meal prep as the stuffed squash holds up well in the fridge
  • Can easily be made vegan or gluten free
  • Makes a show stopping presentation with minimal effort
03 -
  • Roast the squash cut side down for deeper caramelization and easier handling
  • Toast walnuts just before adding for a fresher nutty aroma
  • Taste filling before stuffing and adjust seasoning as needed I always add a pinch extra thyme
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