Acorn Squash with Spiced Apple and Walnut

Sugar and spice and all things nice is what Fall brings to the kitchen. This seasonal dish adds sweet and spicy dimensions to buttery roasted acorn squash.  The stuffing is simple and consists of caramelized apples, toasted walnuts, dried cranberries, pumpkin seeds and a pinch of cayenne pepper. Rich in flavour and colour, this is a beautiful and nutritious dish to warm up to this Fall.

Acorn Squash with Spiced Apple and Walnut

  • Servings: 4
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  • 2 acorn squash, halved and deseeded
  • 2 tbsp butter or coconut oil
  • 2 tbsp brown sugar
  • 2 tart apples (honey crisp or granny smith), diced
  • 1 tsp pumpkin spice (1/2 tsp cinnamon, 1/4 tsp nutmeg,  1/4 tsp ground ginger, 1/8 tsp allspice)
  • pinch of cayenne or chilli pepper to taste
  • 1/2 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • handful of pumpkin seeds
  • salt to taste

Let’s cook:

  1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil. Brush the cut side of the acorn squash with melted butter or oil. IMG_1889Lightly sprinkle with salt, then place cut side down on the baking sheet. Roast until  tender, 30-35 minutes.
  2. Meanwhile, in a skillet, melt the rest of the butter or coconut oil and add the apples, spices and sugar. Sauté until apples are brown and tender, about 10 minutes. Mix in the walnuts, pumpkin seeds and cranberries until well combined.
  3. Plate squash cut side up and scoop in the fruit and nut stuffing. Serve warm.


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