Baked Acorn Squash with Apple Stuffing

Baked Acorn Squash with Apple Stuffing

Rebecca 0

"So, so good with pork."
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1 h servings 244 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
  2. Place squash, cut-side down, on baking sheet.
  3. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
  4. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.



Very nice winter side dish. Added a few dried cranberries for a little color. That sprinkle of cinnamon and drizzle of the maple syrup really complement the apple stuffing. Easy to make, and ...

I baked this yesterday with a few variations, and it was fantastic. I didn't have celery or maple syrup, so I skipped those ingredients. I also added cinnamon, and it was divine. I used honey ...

I wanted a recipe that was different for Acorn Squash. Well I found it. This was absolutely delicious and went along well with an Apple Smoke Pork Roast. I will definitely make this again, but...

This was good. Everyone enjoyed it. I don't know if I will make it again or not. But I will be having leftovers for breakfast and lunch tomorrow and will enjoy every bite.

Super easy and really tasty. Thanks Rebecca!