Some stuffed squash recipes lean more towards the savory side – this is where you get into the bacon, aromatic vegetables, and sage. But this one is really more of a sweet creation, great as a side dish if your main protein doesn’t have much sweetness, or even as a dessert.
The squash itself is on the border of sweet and savory, but fried apples and cranberries with warming spices and just a little bit of honey bring out the sweeter tastes, and the more intense stuffing is perfect with the milder taste of the squash. As a bonus, this recipe is also vegetarian, and it could easily be vegan if you substituted maple syrup for the honey (or if the particular vegans in your life eat honey, which some of them do and some of them don’t).
If you’re serving this as a side dish, you could try it with sausages, grilled or pan-fried pork chops, or a simple beef roast (or maybe some brisket). Alternately, go a little to the lighter side: a big leafy salad with chicken would also be good if all the roasts and sausage sound too heavy. It’s great either way, and a thoughtful way to give any vegetarians at the table something substantial to eat even if they can’t enjoy your main protein.
Apple, Walnut, and Cranberry Stuffed Squash Recipe
Add to Meal Plan
- 1 acorn squash, halved and seeded;
- 2 to 3 apples, chopped;
- ½ cup dried cranberries;
- ½ cup walnuts, chopped;
- 3 tbsp. raw honey;
- 1 tbsp. ground cinnamon;
- ¼ tsp. ground nutmeg;
- 1 tbsp. coconut oil;
- Sea salt;
- Preheat oven to 400 F.
- Rub the cut sides of the squash with 1 tbsp of honey, and season with ½ tbsp. of cinnamon.
- Place the squash on a large baking sheet, and bake for 30 to 35 minutes.
- Melt the coconut oil in a skillet over medium-high heat.
- Add the apples, walnuts, cranberries, 1 tbsp. raw honey, cinnamon, nutmeg, and a pinch of salt.
- Cook for 5 to 7 minutes, or until apples are tender.
- Stuff the squash with the apple mixture.
- Place the stuffed squash back in the oven for 10 to 15 minutes and serve.