I roast acorn squash on a cool evening and the kitchen smells like cider and butter. We spoon warm apples into each soft bowl and the edges taste sweet. You get tender center and light caramel on top. I call it a cozy win for a busy night. This acorn squash recipe keeps things simple. I use pantry fruit and a few spices. It sits next to roast chicken or a pot of grains and it fits right in. We make extras for lunch the next day. It reheats well and still tastes fresh. I hear from readers who ask for acorn squash recipes and even an acorn squash recipe soup. Some want stuffed acorn squash recipes. Others ask for the best squash recipe. Friends bring up a butter squash recipe or a green squash recipe and I smile. This pan covers all those moods and it stays friendly for beginners. The steps stay short and the results feel warm.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Acorn Squash with Apples Recipe
- 3) Ingredients for Roasted Acorn Squash with Apples
- 4) How to Make Roasted Acorn Squash with Apples
- 5) Tips for Making Roasted Acorn Squash with Apples
- 6) Making Roasted Acorn Squash with Apples Ahead of Time
- 7) Storing Leftover Roasted Acorn Squash with Apples
- 8) Try these side dishes next
- 9) Roasted Acorn Squash with Apples
- 10) Nutrition
1) Key Takeaways
I roast acorn squash when the air cools and the kitchen wants comfort. The flesh turns tender. The apples go soft and bright. A little maple adds shine.
This acorn squash recipe stays simple. We use pantry fruit, warm spice, and a short bake. The flavor leans sweet and savory. The texture lands creamy.
I write for Camila Cooks and I test each step in my small oven. We keep waste low and joy high. You get a calm process and a balanced plate.
2) Easy Roasted Acorn Squash with Apples Recipe
I reach for this acorn squash recipe on a weeknight. I say it again. This acorn squash recipe never fights back. The halves roast hands off and the filling cooks in one pan. I sip tea and let the smell do the work.
We keep the cut clean and the seeds out. A brush of oil helps the edges bronze. Apples soften in butter. Brown sugar melts. Cinnamon wakes up. Each scoop tastes cozy without feeling heavy.
Readers ask for a simple acorn squash recipe that fits busy days. This one fits that wish. It pairs with roast chicken, pork chops, or a green salad. Camila from Camila Cooks signs off with a smile and a clean sheet pan.
3) Ingredients for Roasted Acorn Squash with Apples
Acorn squash Two medium, firm shells with no soft spots. Similar size helps even cook time and a neat plate.
Olive oil A light brush so the cut sides brown and the flesh stays soft.
Maple syrup A spoon for shine and a gentle sweet note that hugs the apples.
Kosher salt A small pinch to wake flavor in both squash and fruit.
Butter Two spoons for the skillet so the apples soften and gloss.
Apples Two firm types like Honeycrisp or Gala. Dice small so they cook quick.
Brown sugar A gentle scoop brings warmth that plays well with spice.
Cinnamon and nutmeg A light shake for comfort. Strong spice can mask the squash, so keep it soft.
Dried cranberries A tart bite and a little chew that breaks up the sweet.
Pecans A small handful chopped for crunch. Walnuts work too. Skip nuts for a school safe pan.
Apple juice A quick splash to moisten the filling and make a light glaze.
Cornstarch A tiny spoon stirred into the juice so the glaze turns glossy.
4) How to Make Roasted Acorn Squash with Apples
Step one Heat the oven to 400 F. Line a sheet pan. Halve the squash from stem to tip. Scoop the seeds with a spoon.
Step two Brush the cut sides with oil and a little maple. Sprinkle salt. Place cut side down. Bake until the flesh gives with gentle pressure. Plan for thirty minutes.
Step three Start the filling. Melt butter in a skillet on medium heat. Add diced apples. Stir until edges soften. Three to four minutes feels right.
Step four Stir in brown sugar, cinnamon, nutmeg, cranberries, and pecans. Mix cornstarch with apple juice and pour in. Cook one minute until the sauce turns glossy.
Step five Turn squash cut side up. Spoon in the warm apples. Slide the pan back for five minutes so the centers heat through.
Step six Rest a few minutes. Taste for salt. Serve warm and smile. A healthy acorn squash recipe just made dinner easy.
5) Tips for Making Roasted Acorn Squash with Apples
Pick squash that feel heavy for their size. A dull skin is fine. Bright orange spots can show age. Firm stems help with storage.
Trim a thin slice from the bottom of each half so they sit flat. That small trim helps the apple filling stay in place. No wobble. No spill.
Use a weeknight acorn squash recipe mindset. Prep apples while the squash roasts. Keep the skillet close to the oven. The timing lines up and the pan stays hot.
6) Making Roasted Acorn Squash with Apples Ahead of Time
Bake the squash halves in the morning. Chill them on the pan. Store in a covered box. The texture holds and the flavor stays clean.
Cook the apple filling and cool it fast. Spoon into a jar. The glaze will set a bit. Warm it later with a splash of juice and it loosens again.
For a simple acorn squash recipe path, assemble just before dinner and heat ten minutes at 350 F. This trick helps on busy sports nights.
7) Storing Leftover Roasted Acorn Squash with Apples
Place leftovers in a tight box. Refrigerate for three days. The filling stays bright and the squash keeps tender.
Reheat in the oven at 325 F for ten minutes. A warm oven keeps edges from drying. The glaze turns glossy again.
Microwave works in a pinch. Cover the plate so steam stays in. For a baked acorn feel, finish in the oven for two minutes.
8) Try these side dishes next
9) Roasted Acorn Squash with Apples
Acorn Squash Recipe Roasted with Apples
Ingredients
For the Squash
- 2 acorn squash medium size, halved and seeded
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 pinch salt
For the Apple Filling
- 2 apples firm, cored and diced
- 2 tbsp butter
- 2 tbsp brown sugar packed
- 2 tbsp dried cranberries
- 2 tbsp chopped pecans
- 1 half tsp cinnamon
- 1 pinch nutmeg
- 2 tbsp apple juice
- 1 half tsp cornstarch dissolved in apple juice
- 1 tiny pinch salt
Instructions
For the Squash
- Heat oven to 400 F and line a baking sheet.
- Brush squash cut sides with olive oil and maple syrup. Sprinkle with salt.
- Place cut side down and bake until the flesh feels tender, about 30 minutes.
- Turn cut side up and bake five to ten minutes more for light color.
For the Apple Filling
- Melt butter in a skillet over medium heat.
- Add apples and cook until edges soften, three to four minutes. Stir now and then.
- Stir in brown sugar, cranberries, pecans, cinnamon, nutmeg, and salt.
- Mix apple juice with cornstarch and pour into the pan. Cook one minute until glossy.
- Spoon warm apples into squash halves and return to the oven for five minutes.
- Rest a few minutes, then serve.
10) Nutrition
Serving size one half squash with apples. Calories about 260. Sugar about 20 grams. Sodium about 120 milligrams. Fat about 10 grams. Saturated fat about 4 grams. Carbohydrates about 42 grams. Fiber about 6 grams. Protein about 3 grams.
Author Camila for Camila Cooks at https://www.camilacooks.com
Short keyword mention roasted squash. Short keyword mention apple squash. Longtail mention how to roast acorn squash with apples. Longtail mention best way to cut acorn squash for roasting. Longtail mention make ahead stuffed acorn squash with apples.
Leave a Comment