Description
A cozy fall dish featuring roasted acorn squash halves stuffed with a sweet and spiced apple, walnut, and cranberry filling, drizzled with maple syrup.
Ingredients
2 acorn squash, halved and seeded
2 tablespoons olive oil
1 cup diced apples
1/2 cup chopped walnuts
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons maple syrup
Instructions
1. Preheat your oven to 375°F (190°C).
2. Brush the cut sides of the acorn squash with olive oil and place them face down on a baking sheet. Roast for about 30 minutes or until tender.
3. In a medium bowl, combine diced apples, walnuts, dried cranberries, cinnamon, nutmeg, salt, and maple syrup.
4. Remove the squash from the oven and turn them over. Divide the apple mixture evenly among the squash halves.
5. Return the stuffed squash to the oven and bake for an additional 20 minutes, until the apples are tender and the squash is thoroughly cooked.
6. Remove from the oven and let cool for a few minutes before serving.
Notes
For extra richness, drizzle with a little butter before baking. You can also substitute pecans for walnuts or add a sprinkle of granola for extra crunch.