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Pear, Apple, Walnut Stuffed Acorn Squash | TheRoastedRoot.net #healthy #recipe #sidedish #holiday #fall #glutenfree #paleo
Servings: 2 Servings

Pear Apple Walnut Stuffed Acorn Squash

5 from 1 vote
Roasted acorn squash stuffed with apples, pears and walnuts is a fun side dish!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

  • 1 acorn squash halved and seeded
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ apple cored and chopped, I used Envy apple
  • ½ bosc pear cored and chopped
  • ¼ cup raw walnuts chopped
  • Pinch ground cinnamon
  • Pinch ground cardamom
  • Pinch sea salt
  • 3 tablespoons honey plus more for serving

Instructions

  • Preheat the oven to 375 degrees F.
  • Cut the tip and tail off of the acorn squash, then cut it in half lengthwise. Scoop out the innerds and seeds using a sturdy metal spoon.
  • Drizzle each half with olive oil and use your hands to smear around the oil so that all of the flesh is well-coated. Sprinkle the flesh with sea salt and a dash of cinnamon.
  • Place acorn squash on a baking sheet cut-side down. Roast for 30 to 40 minutes, or until tender when poked with a fork.
  • While squash is roasting, add the butter to a small skillet and heat on the stovetop over medium. Add the chopped apple, pear, walnuts, cinnamon, cardamom, sea salt, and honey. Bring to a sizzle, cover, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until pear and apple have softened but are still al dente, about 10 to 15 minutes.
  • Once acorn squash has finished cooking, transfer each half to a plate or cutting board. Drizzle the flesh with honey, then stuff the center with the apple-pear-walnut stuffing mixture. Serve and enjoy!

Nutrition

Serving: 1of 2, Calories: 367kcal, Carbohydrates: 56g, Protein: 4g, Fat: 17g, Fiber: 8g, Sugar: 38g
Course: Meatless Main Dishes, Side Dish
Cuisine: American
Keyword: acorn squash recipe, Christmas, healthy fall recipes, holiday sides, paleo, paleo recipes, side dish, stuffed acorn squash, thanksgiving, whole30
Author: Julia