Acorn Squash with Apple

Acorn Squash with Apple

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Ed Haley 1

"Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families."
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35 m servings 98 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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

  • Cook

  • Ready In

  1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
  2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
  3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.


  • Variations
  • You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.
  • If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 287 Ratings

Most helpful positive review

Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was ...

Most helpful critical review

I was looking for something similar to my mom's recipe, but this didn't live up to my memory.

Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was ...

I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash, a...

This is a fabulous recipe. I find myself making it weekly. Thank you so much for posting it. I omit the walnuts and add 2/3 cup of dried cranberries and 1/2 cup unsweetened applesauce.

This was very sweet and delicious. Thanks for the tip on peeling the squash - it worked great. Make sure you use a sweet apple.

YAAA!!! I got my kids to eat Squash!! They thought it tasted like a dessert. Very Good. Thank you soooo much on the tip to peeling the squash. The peel almost fell off the squash. Will make...

Fantastic! Thanks for the great idea on peeling the squash. This came out terrific, I drizzled about a tablespoon of Vermont maple syrup over the mixture to add some extra flavor. It came out...

This was a very good recipe especially if you are looking for something different to do with acorn squash. I used black walnuts for a more nutty flavor and natural sugar. I also fixed them in a ...

This was very good! I usually shy away from the winter squash because it takes so long to prepare. This was quick and easy and tasted delicious. Even my 5 year old vegetable-hater ate and enj...

So, yummy! This is like apple pie without the crust! And, so easy to make too! Thanks for the tip on peeling the squash, it worked so well. Highly recommend this recipe.

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