A delightful dish featuring acorn squash stuffed with a sweet and nutty filling, perfect for a cozy winter meal.
Preheat your oven to 375°F and prepare a baking dish large enough to hold the squash halves.
Preheating ensures even cooking from the start.
Cut the acorn squash in half and scoop out the seeds.
Use a sturdy spoon to make scooping easier.
Place the squash halves cut side down in the baking dish. Add a small amount of water to the dish to keep the squash moist.
Adding water prevents the squash from drying out.
Bake the squash in the preheated oven for 30 minutes.
Check the squash halfway through to ensure even cooking.
While the squash is baking, heat a saucepan over medium heat and melt the butter.
Use medium heat to prevent the butter from burning.
Add the diced apple, cranberries, maple syrup, pecans, and cinnamon to the saucepan. Stir and cook until the apples are tender.
Stir frequently to prevent sticking and ensure even cooking.
Remove the squash from the oven and turn them cut side up. Fill each half with the prepared filling.
Pack the filling gently to avoid spilling.
Return the filled squash to the oven and bake for an additional 20-25 minutes, or until the squash is fork-tender.
Cover with foil if the filling starts to brown too quickly.
Serve the stuffed squash warm and enjoy!
Garnish with a drizzle of maple syrup for extra sweetness.
