This post may contain affiliate links. Please read our disclosure policy.
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!)
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!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Apple-Stuffed Acorn Squash
Ingredients
- 2 large acorn squash
- 2 Gala apples, or other hard baking apple
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose four
- 1/2 teaspoon salt
- 1/4 teaspoon dry sage
- 1 cup applesauce (sweetened or unsweetened is fine)
- 4 tablespoons butter
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- Place all four squash halves cut up in a 9×13-inch glass baking dish.
- Peel, core and cut apples into one inch cubes and place in large bowl.
- Immediately cover with lemon juice and toss to coat.
- Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
- Divide evenly between four acorn squash halves.
- Cut the butter into four pieces and press one piece down into the center of each filled squash.
- Pour water into the bottom of the baking dish to come about one third of the way up.
- Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
- Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
- Remove from oven and serve. (The outside squash skin is not meant to be eaten.)
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You may also like:
Maple Sage Roasted Delicata Squash
Roasted Butternut Squash and Swiss Chard
Butternut Squash and Sausage Chili
Delicious, great flavor combination and a perfect fall side dish.
Thank you so much Sharon!
It’s a good recipe but there’s way too much nutmeg in it!
Thanks for taking the time to share your feedback Sharon!
Substitute honey/maple syrup for sugar
Thanks for the suggestion Keith!
What flour could you use for it to br gluten free?
I’d try either of the one-to-one gluten free flours from King Arthur or Bob’s Red Mill.
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!
Great idea Dianna!
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!
Thanks Irene! So glad the recipe was a hit!
Thank you for your amazing recipes, what would be nice on all if I had the nutritional value on them.
Thanks for the suggestion Stella. Nutritional information may be something we add down the road.
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!
Thanks Leah – hope you enjoyed the recipe!
Really looking forward to preparing this fall-inspired dish! I don’t see a oven temp.? Thank-you for being my favorite recipe blog!
Sharon, this is Jack. Totally my fault and I fixed the post. It should be 400 degrees F.
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.
Thanks Laura! I’m a huge fan of squash too!