Apple, Walnut, and Cranberry Stuffed Squash Recipe

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 taste, 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

SERVES: 2 PREP: 15 min COOK: 45 min

Ingredients

• 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;

Preparation

1. Preheat oven to 400 F.
2. Rub the cut sides of the squash with 1 tablespoon of honey, and season with ½ tbsp. of cinnamon.
3. Place the squash on a large baking sheet, and bake for 30 to 35 minutes.
4. Melt the coconut oil in a skillet over medium-high heat.
5. Add the apples, walnuts, cranberries, and 1 tbsp. raw honey, cinnamon, nutmeg, and a pinch of salt.
6. Cook for 5 to 7 minutes or until the apples are tender.
7. Stuff the squash with the apple mixture.
8. Place the stuffed squash back in the oven for 10 to 15 minutes and serve.

Apple, Walnut, and Cranberry Stuffed Squash Recipe

This sweet stuffed squash recipe can serve as a side dish or even as a dessert, and it's vegetarian-friendly!

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Appetizer

Cuisine American

Servings 2 people

Calories 522 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• Preheat oven to 400 F.
• Rub the cut sides of the squash with 1 tablespoon of honey, and season with ½ tbsp. of cinnamon.
  3 tbsp. raw honey, 1 tbsp. ground cinnamon, Sea salt, 1 acorn squash
• 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.
  1 tbsp. coconut oil
• Add the apples, walnuts, cranberries, and 1 tbsp. raw honey, cinnamon, nutmeg, and a pinch of salt.
  2 to 3 apples, ½ cup dried cranberries, ½ cup walnuts, 3 tbsp. raw honey, 1 tbsp. ground cinnamon, ¼ tsp. ground nutmeg, Sea salt
• Cook for 5 to 7 minutes or until the 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.

Nutrition

Calories: 522kcalCarbohydrates: 76gProtein: 7gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 3gSodium: 10mgPotassium: 938mgFiber: 11gSugar: 41gVitamin A: 823IUVitamin C: 25mgCalcium: 179mgIron: 3mg

Keyword apple, cranberry, squash, walnut

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