Oh my gosh, you have to try this Cranberry Pecan–Stuffed Acorn Squash! It’s become my absolute favorite fall dish – the kind of recipe that makes your kitchen smell like cozy holidays and tastes even better than it looks. I first made this for Thanksgiving last year when I needed a showstopping vegetarian side, and now my family demands it at every gathering.
The magic happens when sweet roasted squash meets that irresistible cranberry-pecan stuffing – it’s like autumn exploded in your mouth! What I love most is how simple it is (just wait till you see the ingredient list) while still feeling fancy enough for special occasions. Trust me, once you taste that perfect balance of savory squash, tart cranberries, and toasty pecans with just a kiss of maple syrup, you’ll be hooked.
Ingredients for Cranberry Pecan–Stuffed Acorn Squash
Here’s everything you’ll need to make this beauty – and trust me, you probably have most of it already! The real trick is using good quality maple syrup and fresh pecans – it makes all the difference.
- 2 medium acorn squash (look for ones that sit flat)
- 1 cup dried cranberries (the chewier the better!)
- 1 cup chopped pecans (toast them first if you’re extra)
- 2 tbsp olive oil (my grandma would use butter, but olive oil works great)
- 1 tbsp maple syrup (the real stuff, please!)
- 1 tsp cinnamon (because fall isn’t fall without it)
- 1/2 tsp salt (balances all that sweetness perfectly)
- 1/4 tsp black pepper (my secret weapon – don’t skip!)
How to Make Cranberry Pecan–Stuffed Acorn Squash
Okay, let’s get cooking! This recipe is seriously foolproof, but I’ll walk you through every step because I’ve learned a few tricks along the way. The first time I made this, I may have undercooked the squash (oops!), but now I’ve got the timing down perfectly.
Preparing the Squash
First things first – wrestling with those squash! Grab your sharpest knife (safety first!) and carefully cut them in half lengthwise. A little wiggle motion helps if they’re being stubborn. Scoop out those seeds with a spoon – I save mine for roasting later if I’m feeling fancy. Now brush each half generously with olive oil and sprinkle with salt and pepper. The oil helps them get that gorgeous caramelized edge we love!
Mixing the Filling
While the squash starts roasting (cut-side down at 375°F for 30 minutes – trust me, this makes them extra tender), let’s make that magical filling. In my favorite big bowl, I toss together the cranberries, pecans, maple syrup, and cinnamon. The smell alone will make your mouth water! I like to use my hands to mix – it helps everything get evenly coated with that sweet, spicy syrup.
Baking and Serving
After those first 30 minutes, flip the squash – they should be getting soft and golden. Now spoon that glorious cranberry-pecan mixture into each half, packing it in there. Back in the oven they go for another 15 minutes until the filling is warm and slightly crisp on top. You’ll know they’re done when you can easily pierce the squash with a fork. Serve them right away while they’re piping hot – that first bite of sweet squash with the crunchy filling is absolutely heavenly!
Why You’ll Love This Cranberry Pecan–Stuffed Acorn Squash
Seriously, what’s not to love? This dish checks all the boxes:
- Effortless elegance: Looks fancy but comes together with barely any work (and just one baking sheet!)
- Festive vibes: That gorgeous orange-and-red color combo screams “holiday table”
- Perfect flavor balance: Sweet squash meets tart cranberries and savory pecans – absolute harmony!
- Crowd-pleaser: Vegetarians will adore it, meat-lovers won’t miss the meat
- Make-ahead magic: Prep everything hours before guests arrive – just pop it in the oven when needed
Every time I serve this, people ask for the recipe – now you’re in on the secret! You can find more delicious recipes like this on Pinterest.
Tips for Perfect Cranberry Pecan–Stuffed Acorn Squash
After making this recipe more times than I can count (and learning from a few kitchen mishaps!), here are my can’t-live-without tips:
First – toast those pecans! Just 5 minutes in a dry skillet brings out their nutty flavor and adds amazing crunch. And if you’re using fresh cranberries instead of dried, chop them roughly so they don’t overwhelm each bite. My secret move? Right before serving, I drizzle just a little extra maple syrup over top – it makes the whole dish glisten and adds that perfect sweet finish.
Pro tip: if your squash halves won’t sit flat, slice a tiny bit off the bottom to create a stable base. No one wants runaway squash rolling off the plate!
Ingredient Substitutions and Variations
Don’t stress if you’re missing an ingredient – this recipe is super flexible! I’ve made it with walnuts instead of pecans when that’s all I had, and honestly? Just as delicious. If maple syrup isn’t your thing, honey works beautifully (though you’ll lose that classic fall flavor). For a vegan version, just make sure your maple syrup is 100% pure – some cheaper brands sneak in dairy.
Playing with flavors is half the fun here – try adding orange zest to the filling for brightness, or swap the cinnamon for pumpkin pie spice when you’re feeling extra festive. The squash is your canvas!
Serving Suggestions for Cranberry Pecan–Stuffed Acorn Squash
This beauty shines as the star of your holiday table right next to roast turkey, but don’t limit it to Thanksgiving! I love serving half a stuffed squash as a vegetarian main with quinoa and roasted Brussels sprouts. For weeknight dinners, pair it with a simple arugula salad – the peppery greens balance the sweetness perfectly. And here’s my favorite brunch trick: top leftovers with a fried egg for the ultimate sweet-savory combo!
Storing and Reheating Cranberry Pecan–Stuffed Acorn Squash
Here’s the good news – leftovers taste almost better than fresh! Just let the squash cool completely, then wrap each half tightly in foil or store in an airtight container. They’ll keep beautifully in the fridge for 3 days (if they last that long!).
When you’re ready to enjoy them again, I highly recommend reheating in a 350°F oven for about 15 minutes. The microwave works in a pinch, but it can make the squash a bit soggy – and nobody wants mushy pecans! If the filling looks dry after reheating, just drizzle on a tiny bit more maple syrup to bring it back to life.
Nutritional Information
Just so you know, these numbers are estimates – but isn’t it nice when something this delicious is actually good for you too? Each stuffed squash half packs about 280 calories, with 5g of fiber to keep you full and 16g of heart-healthy fats from those glorious pecans. The natural sugars from the maple syrup and cranberries give you quick energy without any guilt. Honestly, with all those vitamins from the squash and antioxidants from the cranberries, I consider this health food disguised as holiday decadence!
Frequently Asked Questions
I get so many questions about this Cranberry Pecan–Stuffed Acorn Squash recipe – here are the ones that pop up most often from friends and readers!
Can I Make This Ahead?
Absolutely! This is my go-to make-ahead dish for stress-free entertaining. Prep everything up to the final baking step – roast the squash and mix the filling separately. Store them in the fridge (covered) for up to 24 hours. When you’re ready, just assemble and bake as directed – easy peasy!
How Do I Prevent Soggy Squash?
Oh honey, I learned this the hard way! The trick is roasting the squash cut-side down first – this lets excess moisture evaporate. Also, don’t skip brushing with oil – it creates a protective barrier. If your squash still seems watery, try roasting at 400°F for the first 15 minutes before lowering to 375°F.
Are Fresh Cranberries Better Than Dried?
Both work beautifully but give totally different results! Fresh cranberries add wonderful tartness (chop them roughly first), while dried give that classic chewy-sweet texture. My personal favorite? Use half fresh, half dried for the perfect balance – just reduce maple syrup slightly if doing this combo!
Got more questions? Drop them in the comments below – I love hearing how you make this recipe your own!
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Perfect 2-Serve Cranberry Pecan–Stuffed Acorn Squash Delight
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delicious and nutritious dish featuring acorn squash stuffed with a sweet and savory mix of cranberries and pecans.
Ingredients
- 2 medium acorn squash
- 1 cup dried cranberries
- 1 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cut the acorn squash in half and remove seeds.
- Brush the squash with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30 minutes.
- In a bowl, mix cranberries, pecans, maple syrup, and cinnamon.
- Flip the squash and fill each half with the cranberry-pecan mixture.
- Return to the oven and bake for another 15 minutes.
- Serve warm.
Notes
- Use fresh cranberries if available for a tart flavor.
- Substitute walnuts for pecans if preferred.
- Drizzle extra maple syrup before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
