Fruit and Nut Stuffed Acorn Squash

In this fruit and nut stuffed acorn squash, apple and nuts fill thhe center of a brown sugar and butter roasted acorn squash. Dessert wont ever be the same!

Oh my friends… stuffing acorn squash is my new favorite hobby.

Fruit and Nut Stuffed Acorn Squash

It can go sweet or savory, breakfast, brunch or dessert-y. Heck I guess it could be dinner. I’m not quite sure where this falls, probably dessert or even a sweet side but it definitely can fall right in front of my face at the dinner table and I’d be quite all right.

I have a few gluten free friends in my life. Some are dairy and nut free too… so I’d swap out the butter for coconut oil and the nuts…well, I’ll have to think on that. But after this recipe, my mind is swirling with ideas. I’ll keep them to myself for now… but one might have something to do with brown butter and sage will be involved.

cut in half

Start by cutting two small-ish acorn squash in half horizontally.

trim off the ends

Trim off enough of the ends so it will sit flat.


Turn them over and use a spoon to scrape out the seeds.


Pretty cute huh?

butter and brown sugar

I put 4 tablespoons of butter into a 9×13 baking dish and popped it into the oven while it was preheating to melt the butter. Then I sprinkled in two tablespoons of light brown sugar and stirred it around a tad.

cut-side down

Place the acorn squash cut-side down into the butter/brown sugar mixture and bake for 40-50 minutes.


In a 10 inch skillet melt 2 tablespoons of butter {give or take šŸ˜‰ }.

dice up apples

Dice up 1 small granny smith and half of and 1 small honeycrisp apple.

saute apples

Throw them into the butter and gently sautƩ.

chop chop

Meanwhile, I diced up dried cranberries, pistachios and walnuts.


Once the apples are tender; spice them up with cinnamon, freshly grated nutmeg and allspice.

pinch of salt

And a pinch or two of kosher salt.


Add in the vanilla last…

add apples to a bowl

…before you transfer them to a bowl.

nuts, cranberries and poppies

Add in the chopped nuts, cranberries and a half teaspoon of poppy seeds. The colors are so darn pretty and fall like!

toss around

Stir all those goodies together.


The squash are done and fully cooked when you can easily pierce them with a knife.Ā I try to time the filling with the squash so everything is warm.

brown sugar butter syrup

Spoon a little of the brown sugar/butter mixture from the baking dish into the squash cups.


Fill with the apple and nut mixture…

Fruit and Nut Stuffed Acorn Squash ll

And might I suggest aĀ drizzle ofĀ honey and a sprinkle more of the chopped pistachios over the stuffed acorn squash? SO good.

Fruit and Nut Stuffed Acorn Squash l

This is a fun and different way to serve a dessert. I’d suggest you serve with hot tea or coffee, maybe in front of a fire all snuggled-down in blankets. I mean that’s what I’d do. But really, who needs a pie when you can have this gorgeous stuffed acorn squash?


Enjoy!Ā And if you give this Stuffed Acorn Squash recipeĀ a try, let me know! Snap a photo and tag me onĀ twitterĀ orĀ instagram!

Fruit and Nut Stuffed Acorn Squash

My cookbookĀ Simply Scratch : 120 Wholesome Homemade Recipes Made EasyĀ is now available!Ā CLICK HEREĀ for details and THANK YOU in advance!Ā 

Yield: 4 servings (or 8 if you feel like sharing!)

Fruit and Nut Stuffed Acorn Squash

Fruit and Nut Stuffed Acorn Squash
Apples are sautƩed in butter with cinnamon, nutmeg and allspice. Then simply spoon the apple filling in the center of a brown sugar and butter roasted acorn squash... your dessert won't ever be the same.
Prep Time 10 minutes
Additional Time 50 minutes
Total Time 1 hour


  • 2 small acorn squash, cut in half horizontally
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons light brown sugar
  • 1 small granny smith apple
  • 1 small honeycrisp apple
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 2 pinch sea salt, plus more to taste
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pistachios, plus more for garnish
  • 1/4 cup chopped dried cranberries
  • 1 teaspoon vanilla
  • 1/2 teaspoon poppy seeds
  • honey, for serving


For the squash:

  1. Preheat your oven to 350Ā°. In a large glass baking dish add 4 tablespoons of butter. To melt the butter, just pop into the oven while it preheats.
  2. Slice 1/8 of an inch off the bottoms of each squash half so they will sit flat.
  3. Once the butter is melted, sprinkle the brown sugar evenly on the bottom of the pan. Lay the squash face down (with the ā€œbottomā€ facing up) so the exposed flesh touches the brown sugar butter mixture in the pan. Bake in your preheated oven for 40-50 minutes or until knife pierces easily.

For the stuffing:

  1. Meanwhile, in a 10-inch skillet, melt the remaining 2 tablespoons of butter. Once melted and hot, add in the diced apples. SautƩ for 8-10 minutes until soft, but still firm and textured. Measure and add in the cinnamon, nutmeg, allspice and a couple pinches of sea salt.
  2. Remove stuffing mixture to a medium-sized bowl and add in the chopped walnuts, pistachios and cranberries. Measure and add in the vanilla extract and poppy seeds, toss together until well combined.

To serve:

  1. Invert the baked squash onto a platter or individual plates. Spoon in some of the brown sugar and butter from the baking dish and drizzle it into the center and along the tops of the squash.
  2. Fill the squash centers with the apple filling and top with more chopped pistachios and a drizzle of honey. Serve warm.


This recipe was developed for Simply Organic to feature their wonderful spices.

[this post contains affiliate links.]

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19 Responses to “Fruit and Nut Stuffed Acorn Squash”

  1. #
    Katrina @ Warm Vanilla Sugar — November 25, 2013 at 8:26 am

    Stuffed squash is always a good idea! This looks awesome!

  2. #
    Julia {The Roasted Root} — November 25, 2013 at 8:35 am

    I’m giving you SERIOUS doe eyes right now….SERIOUS! I love acorn squash, stuffing things, and your stuffing ingredients are right up my alley! My family could certainly use another side dish for Thanksgiving, and I’m 200% down for these stuffed squaaarshes! šŸ™‚ Delicious. mmm mmmm…. I’m giving you one last doe eye flutter….have a great day!

  3. #
    Robby — November 25, 2013 at 9:09 am

    This does look good. I wonder if a few toasted pepitas (pumpkin seeds) wouldn’t be a good and safe sub for those nuts?

  4. #
    Haley @ The Girly Girl Cooks — November 25, 2013 at 10:26 am

    This recipe is GORGEOUS! I wish I could get my husband to touch squash of any kind. I’ll have to start working on him because this looks divine. How are you enjoying blogging full time Laurie? So excited for you on your new adventure!

  5. #
    Megan {Country Cleaver} — November 25, 2013 at 11:15 am

    Whatever meals this goes to – it’s everything all in one – I love it!! And it’s stunningly gorgeous!!

  6. #
    Laura @ Laura's Culinary Adventures — November 25, 2013 at 1:30 pm

    This looks great! This makes me feel nostalgic because my grandma would serve butternut squash with brown sugar.

  7. #
    Lauren @ Climbing Grier Mountain — November 25, 2013 at 1:32 pm

    I’ll take 14 of these beauties!! Laurie, your photos are gorgeous!

  8. #
    marina — November 25, 2013 at 3:19 pm

    I don’t think I’ve ever had acorn squash for dessert.
    I have made stuffed acorn squash before (really long time ago) but it was a savory side dish, one of my family’s favorite. I’m not sure I could made the switch to dessert. Is this so sweet that it couldn’t just be a side dish alongside, say, a roasted chicken?

  9. #
    Tieghan Gerard — November 25, 2013 at 10:26 pm

    Oh I want this for my Main dish on Thanksgiving!! These are gorgeous and so my thing!

  10. #
    Emma — November 25, 2013 at 10:37 pm

    I am so in love with the idea of this and can not wait to taste!

    i think I will make it as a side dish to some turkey as part of our thanksgiving feast!

  11. #
    Kathryn — November 26, 2013 at 4:26 am

    Oh this is such a great idea and I bet it makes such a pretty centrepiece in the table! Totally delicious.

  12. #
    Just Me — November 26, 2013 at 10:50 am

    Waving hand – Question. In the list it says dried cranberries. Under one photo it says dried cherries. Did you use both?

    • simplyscratch replied: — November 26th, 2013 @ 11:02 am

      Hi, really you could use either or both! My fingers apparently have a mind of their own… thanks for catching that šŸ™‚

  13. #
    Jessica @ A Kitchen Addiction — November 26, 2013 at 3:08 pm

    These stuffed squash look amazing! I could definitely turn them into a main dish!

  14. #
    lillan mittner — January 21, 2014 at 4:36 pm


    I make the squash in the same way except I like to use pears and add some bourbon in when I take it off the heat and then I take 1 1/2 cup of sugar and 3/4 cup of sugar bring juice to a boil and add the sugar boil for 10 min set aside when ready to serve pour juice over the squash I do not use the honey serve with roasted chicken or pork. as side dish


  15. #

    Instead of the 3/4 cup of sugar it should be 3/4 cup of orange juice

  16. #
    Steph Eder — September 30, 2014 at 11:14 pm

    Try it with sweet dumpling squash instead – awesome! And super cute!


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