Our Autumn Stuffed Acorn Squash Recipe is filled with all the aromas and flavors of autumn! Today’s acorn squash and sweet potato recipe is a hearty vegetarian recipe, packed with healthy ingredients, and sure to be a new favorite! 

Why we love Autumn Stuffed Acorn Squash Recipe

Today’s Autumn Stuffed Acorn Squash recipe is filled with all the flavors of fall! When the weather begins to cool down and the leaves start to turn–I turn to the kitchen! Autumn baking and cooking is one of my favorite seasons. We love this savory combination of nuts, fruit, and vegetables!

It’s fall-licious (get it.. delicious + fall…)!!! 😉

Ingredients Autumn Stuffed Acorn Squash Recipe

• acorn squash
• olive oil
• onion
• garlic
• dry white wine (I used chardonnay)
• sweet potatoes
• apples
• dried cranberries
• pumpkin seeds
• pine nuts
• pure maple syrup
• cinnamon
• worcestershire sauce
• 5-6 sprigs of herbs, such as sage, thyme, and parsley
• shaved parmesan cheese

How to make Autumn Stuffed Acorn Squash Recipe

• Place squash on a microwave safe dish and microwave on high for 5 minutes; this will make them easier to cut.
• Cut squash in half, remove seeds and discard.
• Rub outsides of squash with olive oil and sprinkle with sea salt.
• Place cut side down on baking sheet.

How to work with a Winter Squash

Sometimes winter squash can be seem a bit daunting to work with because of their hard outer shell and awkward shapes. But have no fear. . . we are sharing some simple tricks to make working with them a cinch!

• First, place the winter squash on a scrunched up kitchen towel to hold it steady and help stop it from rolling.
• Next, cut several one inch slits with the tip of a sharp knife through the skin- this helps the air release as the squash heats up so it won’t explode when you microwave it.
• Microwave the winter squash on high for approximately 3-5 minutes to soften the skin, which makes it easier to cut. It will be hot so handle with a hot pad to remove from microwave, de-seed, and cut into pieces. 
• Cut in half and scoop out the seeds using a spoon or I prefer a grapefruit spoon because the notches help remove all the seeds and fibers more easily. 
• Lastly, cut the winter squash into roughly the same pieces, place on rimmed baking sheet an even distance apart, place on oven rack and pour 1/2 cup warm water onto sheet to give it some extra moisture as it roasts. 

Yield: 6

Autumn Stuffed Acorn Squash Recipe

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Our Autumn Stuffed Acorn Squash Recipe is filled with all the aromas and flavors of autumn!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 3 small acorn squash, washed
• 4 tablespoons olive oil, divided
• 1 teaspoon coarse sea salt
• 1 small onion, thinly sliced
• 1 teaspoon garlic, minced
• 2/3 cup dry white wine, I used chardonnay or chicken broth, divided
• 1 1/2 cups sweet potatoes, medium diced
• 1 1/2 cups apples, medium diced
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoon pine nuts
• 1/4 cup pure maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon worcestershire sauce
• 5-6 sprigs of herbs, such as sage, thyme, and parsley
• 1/2 cup shaved parmesan cheese

Instructions

1. Heat oven 425 degrees.
2. Place squash on a microwave safe dish and microwave on high for 5 minutes; this will make them easier to cut.
3. Cut squash in half, remove seeds and discard.
4. Rub outsides of squash with olive oil and sprinkle with sea salt.
5. Place cut side down on baking sheet.
6. Lightly coat herbs with olive oil scatter on pan with squash.
7. Roast until squash is tender, approx 25 minutes.
8. On stove over high heat warm a large fry pan, once is hot add oil and watch for it to just start to smoke, add onions, and cook; stirring.
9. Once onions are browned and caramelized, add ⅓ of the white wine to deglaze, make sure to bring up all the bits and pieces from the bottom of the pan into the liquid, using a wooden spoon to scrape.
10. Repeat with another ⅓ of wine.
11. Add garlic, sweet potatoes, and apples; cover and turn to medium and cook for 5-6 minutes or until softened.
12. Add cranberries, pumpkin seeds, pine nuts, maple syrup, cinnamon, and reduced to a honey-like consistency.
13. Once squash is cooked, remove to platter, sprinkle insides with salt and pepper.
14. Fill each acorn squash with filling.
15. Garnish with shaved parmesan and an extra sprinkling of sea salt.
16. Enjoy your Autumn Stuffed Acorn Squash Recipe!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 694mgCarbohydrates: 56gFiber: 9gSugar: 25gProtein: 6g

More Winter Squash Recipes

• Roasted Butternut Squash with Gorgonzola Cheese
• Brown Sugar Banana Squash Recipe
• Apple and Sweet Potato Stuffed Acorn Squash
• Butternut Squash Soup with Cinnamon Crema
• Butternut Squash and Apple Street Tacos
• Roasted Butternut Squash, Feta, and Pine Nut Salad Recipe
• Carrot Squash Cake
• Acorn Squash with Swanson Maple Cream Filling

Enjoy the best flavors of fall in our Autumn Stuffed Acorn Squash Recipe!

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Love Always,

Ruthie & Madeliene