Apple Hazelnut Stuffed Acorn Squash


for the squash:

  • 2 acorn squash
  • 2 tablespoons butter, softened
  • salt and pepper

for the filling:

  • 3 tablespoons butter
  • 1 cup minced onion, 1 medium
  • 1 1/2 cup peeled and diced apple, 1 large or two small
  • 2 tablespoons currants
  • 3/4 cup coarsely chopped hazelnuts
  • 1 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup
  • 6 oz cubed smoked cheddar or the like


  1. Preheat the oven to 400F degrees.
  2. Split the squash in half and place the four halves cut side up on a baking sheet.
  3. Spread the squash with softened 2 tablespoons of butter. Sprinkle with salt and pepper. Roast in a preheated oven for about 40 minutes until the flesh is soft and the squash is golden on top.
  4. Meanwhile, make the filling by melting the butter over medium heat. Add onion and sauté for 5 minutes until soft. Add apples and sauté for another 2-3 minutes. Add the currants, hazelnuts, sage, salt and cinnamon; toss to combine. Add the maple syrup. Toss to coat everything evenly and remove from heat. Let mixture cool while the squash finishes baking. When cool, add the cubed cheese.
  5. Divide the mixture between the 4 squash bowls. Cook 15-20 minutes just until the filling is heated through and the cheese is melted and gooey.
  6. Top with chopped parsley if desired.