Best 5 Baked Acorn Squash With Blueberry Walnut Filling Recipes
Autumn is the season for hearty and comforting dishes, and baked acorn squash with blueberry-walnut filling fits the bill perfectly. This vegetarian dish is a delightful combination of flavors and textures, with the sweet and nutty squash perfectly complementing the tangy blueberries and crunchy walnuts. The addition of warm spices like cinnamon and nutmeg adds depth and warmth to the dish, while a drizzle of maple syrup adds a touch of sweetness. This baked acorn squash is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal.
This article provides two variations of the baked acorn squash recipe, each with its unique twist. The classic recipe features a simple yet flavorful filling made with fresh blueberries, walnuts, and a blend of warm spices. For a more decadent version, the recipe also includes a creamy goat cheese filling, adding a rich and tangy dimension to the dish. Both variations are easy to follow and can be tailored to your preferences, making them perfect for any occasion.
To complete your autumn feast, the article also includes recipes for two delicious side dishes: roasted Brussels sprouts and a simple green salad. The roasted Brussels sprouts are tossed in a balsamic glaze, giving them a sweet and tangy flavor, while the green salad is dressed with a light and refreshing vinaigrette. These side dishes perfectly complement the baked acorn squash, creating a balanced and satisfying meal that is sure to impress your family and friends.
BAKED ACORN SQUASH WITH BLUEBERRY-WALNUT FILLING
I absolutely love squash-and I've filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. -Bruce Newcomer, Fredericksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper., For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.
Nutrition Facts : Calories 378 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 62g carbohydrate (28g sugars, Fiber 8g fiber), Protein 5g protein.
BAKED ACORN SQUASH
This is a very easy and yummy vegetable side dish to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash in a shallow baking pan, cut side down.
- Bake in preheated oven for 30 minutes, or until tender.
- Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
- Bake for 20 minutes more.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 56.7 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 11.2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 97.4 mg, Sugar 19.8 g
ACORN SQUASH WITH BLUEBERRIES
Make and share this Acorn Squash With Blueberries recipe from Food.com.
Provided by Beansy
Categories Vegetable
Time 1h10m
Yield 8 halves, 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Cut squash in half lengthwise and remove seeds.
- 2.Place in a pan that you can cover.
- 3.Spoon blueberries into squash halves.
- 4.Add a few pieces of apple.
- 5. Sprinkle brown sugar over squash and berries.
- 6.Place 1 teaspoons butter on each squash half.
- 7.Pour 1/2 cup water in pan,cover and bake @ 350.
- for 30 minutes.
- 8.Remove cover and bake 15 minutes longer.
- 9.Enjoy!
Nutrition Facts : Calories 201.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.1, Sodium 38, Carbohydrate 44, Fiber 4.5, Sugar 20.1, Protein 2
ACORN SQUASH WITH SPICED BRAZIL NUT FILLING
Whole and chopped Brazil Nuts can now be found in my area thanks to Trader Joe's and EarthFare. This is great recipe for a brazil nut filling. From an old Southern Living.
Provided by mary winecoff
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut acorn squash in half lengthwise; then scrape out seeds and stringy portions.
- Put dry ingredients, nuts and grated rind in mixing bowl.
- Cut in butter until mixture resembles coarse meal.
- Place squash halves in baking pan and fill with crumbly mixture.
- Set the bottom of the baking pan in hot water, cover and bake at 400F for 30 minutes.
- Uncover and bake 30 minutes longer.
FRUIT-STUFFED ACORN SQUASH
Holiday meals are even more festive when I serve colorful acorn squash with a fruity filling tucked inside each half. This recipe combines the delightful flavor of winter squash with the season's finest apples and cranberries. -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. , Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 6g fiber), Protein 2g protein.
Tips:
- Choose the right squash: Look for acorn squash that are about the same size, with deep green skin and no blemishes.
- Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the squash halves with olive oil and season with salt and pepper.
- Roast the squash: Place the squash halves cut-side up on a baking sheet and roast in a preheated oven at 400°F for 30-40 minutes, or until the squash is tender.
- Make the filling: While the squash is roasting, make the filling. In a large bowl, combine blueberries, walnuts, honey, cinnamon, and nutmeg.
- Stuff the squash: Once the squash is roasted, spoon the filling into the squash halves.
- Bake the stuffed squash: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the filling is heated through.
- Serve: Serve the stuffed squash halves warm, topped with additional blueberries and walnuts, if desired.
Conclusion:
Baked acorn squash with blueberry-walnut filling is a delicious and healthy dish that is perfect for a fall meal. The squash is roasted until tender and then stuffed with a sweet and savory filling made with blueberries, walnuts, honey, cinnamon, and nutmeg. The dish is then baked again until the filling is heated through. This dish is a great way to use up leftover roasted squash, and it is also a good source of vitamins, minerals, and fiber.
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