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Apple Pie Stuffed Acorn Squash


  • 1 acorn squash
  • 2 tablespoons maple syup
  • 2 teaspoons butter
  • 1 Granny Smith apple
  • 1/4 lemon
  • 2 teaspoons light brown sugar
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • Maple syrup for drizzle


  1. Preheat the oven to 400 degrees.
  2. Cut one acorn squash in half. Fill each half with 1 tablespoon of maple syrup and 1 teaspoon of butter.
  3. Next, skin, core and chop one Granny Smith apple. Juice 1/4 lemon over the apples.
  4. In a small bowl, mix together 2 teaspoons light brown sugar, 2 teaspoons granulated sugar, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon.
  5. Add the apples to the bowl, mix until all pieces are covered in the sugar mixture.
  6. Split the mixture between the two halves of acorn squash and fill the hole in the center of the squash.
  7. Wrap the halves in tin foil and bake for 45 mins- 1 hour (depending on how big your squash is).
  8. Remove from oven and let cool down for 10-15 mins.
  9. Remove from foil and drizzle with additional maple syrup (as desired).