This pan roasted acorn squash is one of my favorite dishes to make in the fall.

There’s a natural sweetness to the squash that makes this acorn squash with apples, cranberries and pecans a real treat.

To be honest, I wasn’t a huge fan of squash. All that changed, when I tried acorn squash for the first time. I love that it’s so easy to make: just cut in half, scoop out the seeds, place cut sides down on a cookie sheet to bake in the oven.

Pan Roasted Acorn Squash Recipe

Looking for some other sweet treats? We love this cream cheese caramel apple dip, and this sweet cake batter dip with cream cheese and cake mix.

This pan roasted acorn squash recipe is simple and easy to make, and it looks beautiful. It’s a perfect recipe to serve for a nicer dinner, because it looks so good, but doesn’t take hours in the kitchen to make.

What you’ll need:

1 acorn squash
1 1/3 cup cranberries
1/3 cup brown sugar
2 apples
1/2 cup chopped pecans or walnuts
1/4 cup water
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Cornstarch

How to pan roast acorn squash

First, pan roast the acorn squash in the oven. Here’s how:

Preheat oven to 375.
Cut squash in half and remove seeds.
Lightly grease a shallow baking dish and place squash cut side down in pan.
Bake for 30-40 minutes.

It’s that simple! Now you have pan roasted acorn squash that’s ready for the apple cranberry pecan stuffing.

Now, you’re ready to make the cranberry apple filling.

Core, peel, and chop apples.

Add cranberries, water, cinnamon, brown sugar and nutmeg to a medium pan over low heat.
Cover and cook until cranberries begin to pop and get soft.
Mix cornstarch with 1 tablespoon warm water and add to cranberry mixture and stir until thickened.
Add apples and pecans and stir.
Remove from heat.

Now, you’re ready to stuff the cranberry apple filling into the acorn squash.

Remove the acorn squash from the oven.
Return squash to pan, with the cut side up.
Fill with the apple cranberry mixture and bake another 30 minutes.

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Pan Roasted Acorn Squash Stuffed with Apples Cranberries and Pecans

Yield: Makes 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 30 minutes

Total Time: 1 hour 25 minutes

This pan roasted acorn squash with apples, cranberries and pecans is perfect to make the fall or during the holidays.

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Ingredients

• 1 acorn squash
• 1 1/3 cup cranberries
• 1/3 cup brown sugar
• 2 apples
• 1/2 cup chopped pecans or walnuts
• 1/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon cornstarch

Instructions

How to pan roast acorn squash

1. Preheat oven to 375.
2. Cut squash in half and remove seeds.
3. Lightly grease a shallow baking dish and place squash cut side down in pan.
4. Bake for 30-40 minutes.
5. Remove from oven.

How to make the cranberry apple filling for acorn squash

1. Core, peel, and chop apples.
2. Add cranberries, water, cinnamon, brown sugar and nutmeg to a medium pan over low heat.
3. Cover and cook until cranberries begin to pop and get soft.
4. Mix cornstarch with 1 tablespoon warm water and add to cranberry mixture and stir until thickened.
5. Add apples and pecans and stir.
6. Remove from heat.

How to stuff the cranberry apple filling into the acorn squash.

1. Remove the acorn squash from the oven.
2. Return squash to pan, with the cut side up.
3. Fill with the apple cranberry mixture and bake another 30 minutes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 9mgCarbohydrates: 42gFiber: 7gSugar: 26gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.