Name: Cranberry Walnut Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 2 acorn squash, halved and seeded; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup walnuts, chopped; ½ cup dried cranberries; 2 tablespoons maple syrup; 2 tablespoons butter (or olive oil for vegan option); 1 tablespoon fresh thyme leaves; ¼ cup breadcrumbs (optional, for extra texture)

This Cranberry Walnut Stuffed Acorn Squash recipe offers a deliciously savory-sweet combination. Roasted acorn squash halves are filled with a mixture of hearty walnuts, tart cranberries, aromatic herbs, and a touch of maple syrup, creating a flavorful and wholesome dish. Perfect for a cozy fall dinner or as a side for your holiday meals, the textures and vibrant flavors of this dish will surely impress. With a balance of crunchy nuts, chewy cranberries, and the natural sweetness of squash, it’s an easy-to-make, nourishing meal that’s gluten-free and vegetarian-friendly.

Recipe Tips and Tricks:

For extra flavor, sprinkle the squash with cinnamon or nutmeg before roasting.
Toast the walnuts before adding for a deeper, more aromatic taste.
If you want a vegan version, substitute the butter with olive oil.

Yield: 4 servings

Cranberry Walnut Stuffed Acorn Squash

A savory-sweet roasted acorn squash filled with cranberries, walnuts, and a hint of maple syrup.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

2 acorn squash, halved and seeded
1 tablespoon olive oil
Salt and pepper to taste
1 cup walnuts, chopped
½ cup dried cranberries
2 tablespoons maple syrup
2 tablespoons butter (or olive oil for vegan option)
1 tablespoon fresh thyme leaves
¼ cup breadcrumbs (optional, for extra texture)

Instructions

Preheat the oven to 400°F (200°C).
Place the acorn squash halves on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 25-30 minutes, cut side down, until tender.
While the squash roasts, toast the walnuts in a dry pan for 3-5 minutes.
In a mixing bowl, combine toasted walnuts, cranberries, maple syrup, butter (or olive oil), thyme, and breadcrumbs.
Once the squash is roasted, flip the halves and fill each with the cranberry-walnut mixture.
Return to the oven and bake for an additional 10-15 minutes until the filling is heated through and lightly browned.
Remove from the oven and let it rest for 5 minutes before serving.

Notes

The stuffing mixture can be made ahead of time and refrigerated for up to 2 days.
For added richness, drizzle the squash with extra maple syrup before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 449Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 15mgSodium 176mgCarbohydrates 47gFiber 8gSugar 22gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.