Apple stuffed squash recipe

  • Recipes
  • Dish type
  • Side dish

A delicious baked squash recipe. Serve as a side dish with anything you fancy.

75 people made this

IngredientsMakes: 6 squash halves

  • 3 acorn squash, halved and seeded
  • 30g block margarine
  • 1 onion, chopped
  • 375g peeled, seeded and chopped Granny Smith apples
  • 70g golden raisins
  • 2 tablespoons light brown soft sugar
  • 1 teaspoon ground cinnamon
  • 170g Cheddar cheese, grated

MethodPrep:35min ›Cook:55min ›Ready in:1hr30min

  1. Preheat an oven to 180 C / Gas 4. Place the squash onto a baking tray cut side down. Fill the baking tray with 1.25cm of water.
  2. Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking tray.
  3. While the squash is baking, melt the margarine in a large frying pan over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  4. Once the squash is done, stir the raisins, light brown soft sugar, cinnamon and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking tray and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.


If acorn squash is unavailable, substitute in butternut squash.

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Reviews & ratingsAverage global rating:(119)

Reviews in English (88)

by cz1155

this was delicious. the cheese had me wondering, but it ended up making a gooey, tasty filling for the squash. only thing i will do different next time is to hit the squash with a bit of salt before i put the filling. great recipe!!-29 Nov 2009

by dulceanna

My family was delighted with the squash! I made a few changes in technique. I salted the squash, as another reviewer suggested and also flipped the squash, so that the acorn "bowl" was in the water. I soaked the raisins in 1/2 cup of hot apple juice and then added the apple juice to the apple mixture. Also, I scooped the squash from the acorn and added it to the apple mixture. It was delicious. My brother was literally scraping his acorn "bowl".-26 Dec 2010

by dhiemorgan

Excellent recipe, thanks for sharing. The only thing I changed was that I took the squash out and placed it in a baking dish. I made an indention in the center and placed the filling inside. Yummy.-05 Nov 2010

Vegan Apple Wild Rice Stuffed Acorn Squash

This Vegan Apple Wild Rice Stuffed Acorn Squash recipe is officially my favorite way to eat squash! Roasted acorn squash is filled with apple, cranberries, mushrooms, wild rice, & kale for a vegetarian & gluten-free squash recipe that is wholesome, delicious, and full of flavor.

This is a sponsored post written by me on behalf of Superfresh Growers. The opinions and text are all my own. Thank you so much for your support!

I am so excited to be bringing you another recipe in partnership with Superfresh Growers! This past year we've already made an Apple Thyme Bourbon Smash & Roasted Cherry Pineapple Popsicles featuring their delicious & local produce.

In this recipe, we are using their Autumn Glory Apples which are incredibly crisp and taste just like a caramel apple when you bite in. They are locally grown in the Central Washington Yakima Valley and are in season between November and June. This makes them the perfect apple to feature in all of your Holiday recipes- whether that be a savory stuffed squash or an apple filled dessert!

The sweet caramel notes of the Autumn Glory apples combined with the more savory wild rice stuffing lead to a stuffed acorn squash recipe that is out of this world good!

Recipe Summary

  • 2 acorn squash, halved and seeded
  • 2 large Gala apples, cubed
  • 1 cup pork sausage (such as Jimmy Dean®)
  • ½ onion, diced
  • 1 cup raisins
  • ⅛ teaspoon poultry seasoning
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon celery seed
  • salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut side down on a baking sheet.

Bake in the preheated oven until soft and browned, about 30 minutes.

Mix apples, sausage, onion, raisins, poultry seasoning, ginger, cloves, celery seed, salt, and pepper together in a bowl. Spoon sausage mixture into the hollow of the acorn squash place on the baking sheet.

Bake in the preheated oven until sausage is cooked through and apples are soft, about 30 minutes.

How to Make Apple Stuffed Acorn Squash

You&rsquoll start by cutting each squash in half and scooping out the sides. Then, you&rsquoll bake the squash with some apple cider until the squash is tender.

While the squash cooks, you&rsquoll cook up some onion, apples, and sausage (if using). You&rsquoll add all of the seasonings to this mixture and cook until the apples are tender, then stir in the pecans. If you have anyone with a nut allergy you can feel free to leave the nuts out.

When the squash is done cooking, you spoon the apple and sausage mixture into the center of the acorn squash. Drizzle with maple syrup, sprinkle with brown sugar, and bake until the edges are slightly browned. Pretty simple!

Save this Stuffed Acorn Squash Recipe to Pinterest!

How Do You Know When Squash Is Ready?

Acorn Squash will be ready when it is tender and pierces easily with a fork. In this recipe, if there is still a slight resistance to piercing with the fork after the initial bake, that is ok because it will continue to cook after you add the apple stuffing mixture and place it in the oven for the second round of baking.

How Do You Cut Acorn Squash

For the most attractive cut acorn squash for stuffed squash, I like to cut straight down the middle from stem to end, but you can also cut in half width wise if you prefer.

Acorn Squash is very hard when uncooked, so it is important to have a sturdy surface and use a sharp knife (check out how to sharpen knives here if your knives are dull).

When cutting acorn squash, it is good to wash it and dry it first. That way the outside of the squash does not have any wetness that could cause you to slip with the knife and cut yourself.

To soften the acorn squash before cutting, you can pierce a few small holes in the squash and microwave the squash for 2 minutes.

Then, remove the stem. Place the acorn squash top down (where the stem used to be) on the cutting board. Place the knife at the center of the bottom, which is now facing up, and cut through straight down the middle.

Save this Stuffed Acorn Squash Recipe to Pinterest!

Can You Cook Acorn Squash in the Microwave?

Yes! This recipe calls for baking the acorn squash, however, you could microwave the squash if you are running low on oven space.

  1. Place the squash cut side down in a microwave safe baking dish that has a lid that can loosely cover the dish without sealing it.
  2. Add the apple cider as described in the recipe.
  3. Cover the dish, but do not seal it
  4. Microwave 8-12 minutes on high, checking every 4 minutes for doneness as different microwaves will cook differently due to age, wattage, and brand &ndash as well as the size of your squash.

Sausage and Apple Stuffed Acorn Squash | Keto Option

I love Fall. It may have something to do with the beautiful color of the leaves, the cooling weather or the anticipation of Christmas.

It may also be because I love Squash and Fall is the perfect time for Squash recipes.

Either way, Fall is one of my favorite seasons. And if you are asking if there is a season I don’t like, then yes. I am not a fan of Summer. Every other season? I can get behind them and be excited for their arrival. However, that is a topic for another time.

Right now, I want to talk about my amazing Sausage and Apple Stuffed Acorn Squash recipe. It is so easy to make and it is loved by everyone in my family!

When I say that I love this recipe, I mean that seriously. I was going through the produce aisle and saw acorn squash and immediately bought some. It didn’t matter that I already had my dinner recipe plans for that week, I was going to change it and make this recipe.

That’s how good this recipe is. Changing-plans-last-minute good.

I will say, this recipe takes a long time simply because you have to cook the acorn squash first. Otherwise, the recipe is easy to make.

This Sausage and Apple Stuffed Acorn Squash can also be made Keto friendly simply by taking away the bread crumbs. It is healthy and easy, win-win.

Apple Pie Stuffed Acorn Squash

Introducing my second new contributor! Cat will be here with us monthly sharing some great recipes! Please welcome her and check out her blog!

Hello lovely Old House to New Home readers! I’m Cat and I’m the blogger at The Rustic Willow where I blog about delicious recipes and affordable DIY projects. I’m thrilled to be here today to share a scrumptious fall recipe with you. Yes, that’s right, I did say fall. Can you believe it’s already September?! This year has flown by faster than any others, I’m sure of it. But I’m not complaining, because now it’s socially acceptable for me to start cooking fall recipes, and I absolutely love the flavors of fall! Today I have sort of a quirky combination for you, but I promise you it’s so delicious. I mixed apple pie filling with acorn squash to create this amazing Apple Pie Stuffed Acorn Squash.

Apples and acorn squash both scream “fall” to me. So when I was thinking of a fun fall recipe to make, and I couldn’t decide between the two, I just combined them! I was a little skeptical on how it would turn out, but I was confident that the sweetness of the apple pie filling and maple syrup would complement the acorn squash. And boy was I right.

Each bite of this was more delicious than the next, especially covered in that amazing maple syrup! It’s my firm opinion that you can absolutely not go wrong with maple syrup.

I imagined this recipe as a dessert, and it does work perfectly as a fall dessert, but I assure you that it doesn’t just need to be a dessert. I ate one half for breakfast this morning, and the other half for lunch!

Enough of my jabbering, let’s get to the good stuff! This recipe is for one acorn squash, but feel free to multiply the recipe as needed. Scroll to the bottom of the post for the printable version of the recipe!

1 acorn squash
2 tablespoons maple syup
2 teaspoons butter
1 Granny Smith apple
1/4 lemon
2 teaspoons light brown sugar
2 teaspoons granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Maple syrup for drizzle

Preheat the oven to 400 degrees.

Cut one acorn squash in half. Fill each half with 1 tablespoon of maple syrup and 1 teaspoon of butter.

Next, skin, core and chop one Granny Smith apple. Juice 1/4 lemon over the apples.

In a small bowl, mix together 2 teaspoons light brown sugar, 2 teaspoons granulated sugar, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon.

Add the apples to the bowl, mix until all pieces are covered in the sugar mixture.

Split the mixture between the two halves of acorn squash and fill the hole in the center of the squash.

Wrap the halves in tin foil and bake for 45 mins- 1 hour (depending on how big your squash is).

Remove from oven and let cool down for 10-15 mins.

Remove from foil and drizzle with additional maple syrup (as desired).

YUM! Look at that abundance of maple syrup just waiting to be slurped up.

Now, grab a spoon and dig in!

I hope you’re inspired to make this recipe for a cozy fall night! For more delicious recipes, please come stop by my blog, The Rustic Willow, for constant inspiration and yummy things!

How to bake acorn squash?

This baked stuffed acorn squash with apples is a fall favorite recipe. It makes a colorful and tasty side dish with the addition of maple syrup, dried cranberries, and walnuts.

The hardest part of this dish is to cut the acorn squash. You need a sharp knife and a steady hand.

Winter squash comes in many varieties, colors, and sizes. I use butternut squash and acorn squash most frequently because they have a pleasing flavor. Winter squash are starchy vegetables and tend to range from slightly sweet to fairly sweet.

To bake the stuffed acorn squash, gather the following ingredients:

  • 2 acorn squash, halved and seeded
  • 3 cups cubed, peeled Granny Smith apples
  • 1/2 cup chopped walnuts
  • 1/4 cup natural cane sugar
  • 1/4 cup maple syrup
  • 3 Tablespoons dried cranberries
  • 2 Tablespoons melted butter or vegan butter( Earth Balance)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin spices

How to choose a good acorn squash?

Choose a squash that is heavy for its size. The stem should be intact, firm, and dry. Each variety has its own color (or colors), but in general, choose squash that is rich and deep in color. A pale spot where the gourd rested on the ground is okay as long as it is not green

Choose a winter squash firm to the touch.

Be sure to wash all squashes thoroughly in hot water before prepping them.

How to cut acorn squash?

To prepare this recipe for baked stuffed squash with apple, maple, dried cranberries, and walnuts, you need to cut your squash in half.

It is sometimes challenging and dangerous to cut into big squashes, especially the one with thick skin.

  • Stabilize the squash: Knife skills 101, right? Make sure what you are cutting is stable on the table. If the stem is short, the most stable position for the squash is likely to prop it up with the stem end down. If the stem is too long, and you can’t easily remove it, lay the squash on its side and roll it until you find the most stable position for it.
  • Use a sharp, heavy chef’s knife: A sharp knife will really help to get through the squash, a dull one is at risk of slipping while you cut. A heavy chef’s knife has the heft and length you need to cut through the squash.
  • Rubber mallet: Have a rubber mallet? Using one to tap on the knife can help it go through if it gets stuck.

Microwave: If you have a microwave, zap the squash for a minute (each) before cutting into it. That will soften the peel and flesh just enough to make it easier to cut through. Simplyrecipes

You may want to also try these recipes:

Use a metal spoon to scoop and scrape out the seeds and stringy bits from the inside of each squash until smooth.

Step 1

  1. Preheat oven to 350°F.
  2. Pour ¼ cup water into a baking dish and add squash cut side down.
  3. Place baking dish in the oven and bake for 30 minutes.

While your squashes are baking, prepare the apple, maple syrup, dried cranberries, and walnuts stuffing.

Step 2

In a large bowl, toss together the apples, walnuts, dried cranberries,
Sugar, maple syrup, melted butter, cinnamon, and pumpkin spices.

How to make pumpkin pie spices?

If you don’t have dried cranberries, you can substitute raisins. I have made the recipe with raisins and it is also very tasty.

Are there any health benefits to eating dried cranberries?

Dried cranberries contain lots of antioxidants and vitamins beneficial for your body. Most commercially produced dried cranberries contain added sugar, and they may also be coated in very small quantities of vegetable oil to keep them from sticking together.

If you don’t have any dried cranberries, you can substitute raisins.

Raisins are slightly lower in calories and sugar and offer some potassium and other good-for-you nutrients.

I have made some baked stuffed acorn squash with apples, maple syrup, and raisins and it was also very tasty.

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How to make Vegan Stuffed Butternut Squash:

Slice the butternut squash into half. Remove the seeds, then drizzle, brush all over with oil, and sprinkle salt and pepper.

Bake at 400 degrees F for 45-50 minutes, or until cooked completely in the middle.

Make your lentil filling. Heat a skillet over medium heat, add oil, then add in your fennel seeds, and herbs, sage, thyme, rosemary, and mix in. Add in the onion, garlic, and mix in, and cook until the onion is golden.

Add in your lentils, salt, onion powder, black pepper, and mix in, then add in the apples, pecans, and mix in, and cook for 2-3 minutes, or until the mixture is heated through. Taste and adjust flavor.

Remove the butternut squash from the oven. Scoop out the middle portion of the butternut squash, leaving about half an inch in the squash. Mash the butternut squash that you removed and lightly mix into the lentils. You don’t want to completely mix it in, there should be some blobs of butternut squash in the lentil mixture. Also if you handle the mixture too much, the lentils would start to break down.

Spoon the lentil mixture into the scooped out butternut squash. sprinkle a little bit of salt and pepper, and bake at 400 degrees F for 10 minutes, or broil for 1-2 minutes. Remove from the oven and serve as is, or serve with a drizzle of lemon juice, or a side of gravy. To make this without nuts, just omit the pecans.


  • Use another protein &ndash ground turkey, beef or even crumbled tempeh would all work well in this recipe.
  • Swap pears for apples &ndash while you&rsquoll lose the crispy texture of the apple, pears are another great fall fruit option that go well with the flavors of this stuffing.
  • Try another type of squash &ndash I maintain that delicata squash is one of the best for stuffing but, honeynut (not butternut!) or buttercup squash are both similar tasting and have edible skin like delicata making them a good choice as well. Kabocha is another option but you&rsquoll likely have to roast that longer than the other varieties based on its larger size.

These stuffed delicata halves are reminiscent of my Sausage Cranberry Apple Stuffing Muffins.

The two recipes have a similar ingredient list and flavor profile and they both make delicious additions to a Thanksgiving spread.

While the stuffing muffins are a great stand-in for traditional stuffing, these stuffed delicata squash make an easy, non-traditional option for the turkey itself!

They&rsquore especially great for a small Thanksgiving crowd. Or, if in this crazy year of 2020, you&rsquore spending the holiday with just your own family.

Just swap in ground turkey for the pork and boom &ndash you&rsquove got your turkey dish covered!

With all the time you saved not roasting an actual turkey, you can focus more on the sides &ndash the best part anyway!

If you&rsquore just serving them as a weeknight dinner, pair with a simple salad like this baby kale salad (I&rsquod probably leave off the chickpeas) and enjoy an easy seasonal meal!

I hope you snag some delicata squash while they&rsquore around (they don&rsquot stick around as long as some other squash staples like acorn, butternut and spaghetti!) and give this recipe a try!