Become a Better Cook in 4 Days!

Apple-Stuffed Acorn Squash - Enjoy the delicious flavors of Fall with this easy recipe!

Acorn squash is my all-time favorite type of squash to eat – and when it’s Apple-Stuffed Acorn Squash – even better!

This delicious recipe is easy to prepare, ready in an hour or so (mostly baking time), and it makes a great side dish to serve along with roasted chicken, beef or pork. (You could even eat this as a meatless meal if you’d like!)

Apple-Stuffed Acorn Squash - Enjoy the delicious flavors of Fall with this easy recipe!

These Apple-Stuffed Acorn Squash are also a wonderful way to enjoy in-season apples and squash. After taking the photographs you see here, we brought the leftovers to a neighborhood house party – and they were immediately devoured!

The spicy, buttery apple filling is the perfect complement to the flavor of the acorn squash – and a delicious taste of Fall!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple-Stuffed Acorn Squash

  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings


  • 2 large acorn squash
  • 2 Gala apples, or other hard baking apple
  • 1 teaspoon lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose four
  • ½ teaspoon salt
  • ¼ teaspoon dry sage
  • 1 cup applesauce (sweetened or unsweetened is fine)
  • 4 tablespoons butter


  1. Preheat the oven to 400 degrees F.
  2. Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
  3. Place all four squash halves cut up in a 9×13-inch glass baking dish.
  4. Peel, core and cut apples into one inch cubes and place in large bowl.
  5. Immediately cover with lemon juice and toss to coat.
  6. Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
  7. Divide evenly between four acorn squash halves.
  8. Cut the butter into four pieces and press one piece down into the center of each filled squash.
  9. Pour water into the bottom of the baking dish to come about one third of the way up.
  10. Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
  11. Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
  12. Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

You may also like:

Maple Sage Roasted Delicata Squash

Maple Sage Roasted Delicata Squash - A Family Feast

Roasted Butternut Squash and Swiss Chard

Butternut Squash with Swiss Chard - A Family Feast

Butternut Squash and Sausage Chili

Butternut Squash and Sausage Chili - A Family Feast


Apple-Stuffed Acorn Squash - Enjoy the delicious flavors of Fall with this easy recipe!

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Leah wrote:

    What flour could you use for it to br gluten free?

    • Martha wrote:

      I’d try either of the one-to-one gluten free flours from King Arthur or Bob’s Red Mill.

  • Dianna wrote:

    Great use of fall apples!
    We added this to our “week of apple dinners.” I already had some homemade applesauce to use, and added a few cranberries and glazed maple pecans. Probably increased the calorie count a bit 🙂 Thanks for the inspiration!

    • Martha wrote:

      Great idea Dianna!

  • Irene Family Photographer wrote:

    Made this for Thanksgiving, and it was delicious! Making it again for a neighborhood potluck brunch in a few days. Thanks for the recipe! And yes, agree with the others… it made our car smell soooo good as we were driving to Thanksgiving dinner!

    • Martha wrote:

      Thanks Irene! So glad the recipe was a hit!

  • Stella Childress wrote:

    Thank you for your amazing recipes, what would be nice on all if I had the nutritional value on them.

    • Martha wrote:

      Thanks for the suggestion Stella. Nutritional information may be something we add down the road.

  • Leah E wrote:

    Holy moly I’m baking this now and it smells so good. I didn’t have some of the spices so I just did cinnamon, nutmeg, cloves, and brown sugar. And I didn’t have a lemon, just the juice. Nonetheless, I keep staring at the time because I can’t wait to eat!!! Thank you for sharing this recipe!

    • Martha wrote:

      Thanks Leah – hope you enjoyed the recipe!

  • Sharon Atcheson wrote:

    Really looking forward to preparing this fall-inspired dish! I don’t see a oven temp.? Thank-you for being my favorite recipe blog!

    • Jack wrote:

      Sharon, this is Jack. Totally my fault and I fixed the post. It should be 400 degrees F.

  • Laura ~ Raise Your Garden wrote:

    Love how you dressed up this acorn squash. One a scale of 1 to 10 I’m a 10 all the way for squash. I am a lover of all things squash. So so good! It really is an unrecognized comfort food. I love the apples in here, you just made it even more Fallish.

    • Martha wrote:

      Thanks Laura! I’m a huge fan of squash too!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.