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Pear, Apple, Walnut Stuffed Acorn Squash | TheRoastedRoot.net #healthy #recipe #sidedish #holiday #fall #glutenfree #paleo
Pear Apple Walnut Stuffed Acorn Squash
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Author: Julia
Ingredients
  • 1 acorn squash halved and seeded
  • 2 tablespoons 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
  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. Drizzle each half with olive oil (about a tablespoon of oil per half) 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.
  4. Place acorn squash on a baking sheet cut-side down. Roast for 30 to 40 minutes, or until tender when poked with a fork.
  5. 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.
  6. 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!