Best 4 Fruit Stuffed Acorn Squash Recipes

Acorn squash is a versatile winter squash that can be roasted, baked, or steamed. It has a sweet, nutty flavor that pairs well with a variety of fillings. Fruit stuffed acorn squash is a classic fall dish that is both delicious and visually appealing. The tender squash is filled with a sweet and tangy fruit mixture, then baked until the squash is tender and the filling is bubbling. This dish is perfect for a cozy autumn meal or a special occasion dinner.

Here are our top 4 tried and tested recipes!

FRUIT-STUFFED ACORN SQUASH

Fruit-Stuffed Acorn Squash image

Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium acorn squash
1/4 teaspoon salt
2 cups chopped tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.

FRUIT & NUT STUFFED ACORN SQUASH

Fruit & Nut Stuffed Acorn Squash image

A different take on your usual acorn squash dish - the filling is delicious, but not as sweet as most I've had before. Found this in a great cookbook!

Provided by filaughn

Categories Vegetable

Time 1h55m

Yield 4-6 squash halves, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 large acorn squash
1 1/2 cups onions
1 tablespoon olive oil
1 stalk celery (diced)
2 garlic cloves (minced)
2 tart apples (chopped)
1 1/2 cups cooked brown rice
1/2 cup sunflower seeds
6 -8 dried apricots (chopped)
1/4 cup nuts (chopped)
1/4 raisins or 1/4 dried cranberries
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1 pinch black pepper

Steps:

Cut squash in half and scoop out seeds and strings.
Lightly grease baking sheet. Place squash on sheet, cut side down and back at 350 for 40 - 50 minutes, until soft but not mushy. Remove from heat and place, cut site up, on sheet.
Saute onion, celery and garlic in olive oil until translucent.
Add all other filling ingredients and mix until blended. Use a large spoon to fill squash halves.
Cover squash with aluminum foil and bake at 375 for 20 - 30 minutes until all ingredients are well cooked.

Nutrition Facts : Calories 453.9, Fat 17.9, SaturatedFat 2.1, Sodium 369.6, Carbohydrate 71.5, Fiber 11.2, Sugar 18.7, Protein 10.1

FRUIT-STUFFED ACORN SQUASH

Fruit-Stuffed Acorn Squash image

Make and share this Fruit-Stuffed Acorn Squash recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 medium acorn squash
1/4 teaspoon salt
2 cups chopped unpeeled tart apples
3/4 cup fresh cranberries or 3/4 cup frozen cranberries
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Cut squash in half; discard seeds.
Place squash cut side down in an ungreased 13x9x2-inch baking dish. Add 1 inch of hot water to the dish.
Bake, uncovered, at 350* for 30 minutes. Drain water from pan; turn squash cut side up.
Sprinkle with salt.
Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

Nutrition Facts : Calories 230.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 199.1, Carbohydrate 46.8, Fiber 5.6, Sugar 20.5, Protein 2

FRUIT-STUFFED ACORN SQUASH

FRUIT-STUFFED ACORN SQUASH image

Categories Vegetable Side

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 medium acorn squash
1/4 tsp salt
2 cups chopped unpeeled tart apples
3/4 cup fresh or frozen cranberries
1/4 cup packed brown sugar
2 tbsp butter or margarine, melted
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Steps:

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in x 9-in x 2 in baking dish. Add 1 in of hot water to the pan. Bake uncovered, at 350 for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.

Tips:

Choose acorn squash that are about the same size so that they cook evenly.
Pierce the squash with a fork or knife before baking to help the steam escape.
Bake the squash until it is tender but still holds its shape.
Use a variety of fruits for the stuffing, such as apples, cranberries, pears, and raisins.
Add some nuts or seeds to the stuffing for extra crunch.
Drizzle the squash with maple syrup or honey before baking for a sweet and savory flavor.
Serve the squash with a dollop of whipped cream or ice cream for a special treat.

Conclusion:

Fruit-stuffed acorn squash is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its sweet and savory flavor and beautiful presentation, it is sure to be a hit at your next gathering.

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