It doesn’t get any better than this Acorn Squash stuffed with apple, pecans, and butternut squash drizzled with a glaze of honey, maple syrup, and cinnamon. This is the southern classic of cinnamon baked apples revamped with not one, but two of the most loved winter squash. It’s the sweeter plants in life all in one delicious recipe that can double as a rich, yet surprisingly healthy holiday side dish or even a yummy dessert.
Lay off me, I’m carb loading. The countdown to St. Jude is coming to an end because this time tomorrow morning I will be en route to the finish of my 4th marathon. I’m shooting for a pretty significant PR and since I ate my weight in this healthy, but carbby Stuffed Acorn Squash, I should be good to go.
Okay so maybe this isn’t the craziest source of carbs you’ve ever seen, but since my Whole30 last January, I’ve cut out most grains with the exception of oats and the occasional bowl of cereal or rice. I look to a lot of starchy vegetables to fuel even my longest runs. That’s why I’m in hog heaven this time of year – so much winter squash.
I don’t know if it’s a good or bad thing to admit, but my recipes are pretty much based around whatever I spontaneously pick up at the grocery store. There was a time where I was spot on with meal planning, formulating grocery lists, and meal prep, but these days I’ve fallen off the bandwagon. I’m planning on doing my 2nd Whole30 in January so hopefully that’ll get me back into it.
I knew I wanted a dish that I could use as a side over Christmas break that my whole family would love, but it turns out that I might use it for dessert as well. As I said, it reminds me a lot of baked apples and I’d put it in the category of that or sweet potato casserole, which are both sides.
I strategically made this using just one acorn squash for it to be user friendly. This feeds two people so just use one acorn squash for every two and easily multiply for how many people will be eating. There’s also extra apple and butternut squash that I left fall and bake in the pan with the excess juices and it was so yummy to finish off.
- 1 acorn squash
- ½ cup apples chopped
- ½ cup butternut squash chopped
- ½ cup chopped pecans
- ⅓ cup maple syrup
- 2 tbsp honey
- ¼ cup full fat canned coconut milk (or milk of choice)
- ½ cup water
- Cut the acorn squash in half and scoop out and discard the seeds in the middle
- Fill with equal parts apple and butternut squash
- Put in a pan and use tin foil to make little "nests" if the squash doesn't sit upright
- Sprinkle with pecans
- In a small bowl, mix your honey, maple syrup, and coconut milk
- Pour over the stuffed squash
- Sprinkle cinnamon on top to taste
- Pour the water into the bottom of the pan
- Bake for 1 hr.
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Whats your favorite winter squash?
I need help- Does this sound like a side or a dessert?
What are you cooking this weekend?
Can someone please report how many times I used the word “squash?” K thanks