Acorn Squash Stuffed with Fruit & Nuts

Acorn squash can be stuffed with a variety of things from rice to meat. I think many people equate the old fashioned style is with butter and brown sugar. This is the sweet alternative that is a hearty fall dish as well as a great individual side dish for Thanksgiving or Christmas dinner.

Servings: 4     Prep time: 30 min     Cooking time: 40 to 60 min
    Ready to eat in: 1 hr 30 min
Utensils: Large baking dish, mixing bowl

1 medium or 2 small acorn squashes - cut in half stem to end, seeds removed
3 tab melted butter
2 tab brown sugar
cup mixed fruit - raisins, dates, cherries, pineapple, craisins, apples
cup unsalted nuts - pecans, English walnuts or almonds


Pre-heat oven to 375 F. Wash and cut the squash lengthways end to end. Remove seeds and pulp with a large spoon. Brush the inside of the squash with some of the melted butter and place cut side down on a cookie sheet or in a large glass oven proof dish. Bake for 20 min for small squash 30 min for large. Remove and flip over fill with the filling and bake for another 25 min. The size of the squash affects the cooking time and amount of filling considerably. As long as the squash is tender you should be fine since there is no meat product in this dish. Cut a small slice from the bottom of the squash to help hold it upright

Filling - almost any mix of fresh and dried fruit taste great in this dish. The same goes for the nuts. Cube fruits like the apples into bite sized chunks. Toss all the fruit and nuts with the remaining butter and brown sugar. If you used unsalted butter add a pinch of sea salt. Use the skin as a bowl it is not eatable.

Alternative Recipe Ideas

  • 2 small chopped scallions.
  • Cooked white or wild rice mixes well with the fruit and make a good filler.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm