MENU
JOIN
Beef-Stuffed Acorn Squash Beef-Stuffed Acorn Squash
Butternut Squash and Apple Casserole Butternut Squash and Apple Casserole
Maple-Glazed Acorn Squash Maple-Glazed Acorn Squash
Acorn Squash with Cranberry Stuffing Acorn Squash with Cranberry Stuffing
Candied Acorn Squash Slices Candied Acorn Squash Slices
Blueberry-Apple Cobbler with Almond Topping Blueberry-Apple Cobbler with Almond Topping
Acorn Squash with Leftover Stuffing Acorn Squash with Leftover Stuffing
Apple-Stuffed Acorn Squash Apple-Stuffed Acorn Squash
Apricot Crab Stuffed Acorn Squash Apricot Crab Stuffed Acorn Squash
Twice-Baked Acorn Squash Twice-Baked Acorn Squash
Rice-Stuffed Acorn Squash Rice-Stuffed Acorn Squash
Pecan-Stuffed Butternut Squash Pecan-Stuffed Butternut Squash
Apricot-Ginger Acorn Squash Apricot-Ginger Acorn Squash
Coconut Acorn Squash Coconut Acorn Squash
Apple-Spice Acorn Squash Apple-Spice Acorn Squash
Acorn Squash with Spinach Stuffing Acorn Squash with Spinach Stuffing

Baked Acorn Squash with Blueberry-Walnut Filling

5 | 1 Reviews
Total Time:Prep: 15 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Bruce Newcomer, Fredericksburg, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 04, 2022

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


Test Kitchen tips
  • If blueberries aren't in season, you can substitute almost any fresh berry.
    • TEST KITCHEN APPROVED

    Baked Acorn Squash with Blueberry-Walnut Filling

    5 | 1 Reviews Add your review
    Yield:4 servings
    Prep:15 min
    Cook:1 hour 5 min
    Save Saved Saving print

    Ingredients

    • 2 medium acorn squash
    • 2 tablespoons butter, softened
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium apple, chopped
    • 1 tablespoon lime juice
    • 1 cup fresh blueberries
    • 1/2 cup chopped walnuts
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup maple syrup
    Text Ingredients
    Shop Recipe

    Directions

    1. 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.
    2. 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

    1 filled squash half: 378 calories, 16g fat (5g saturated fat), 15mg cholesterol, 354mg sodium, 62g carbohydrate (28g sugars, 8g fiber), 5g protein.
    Loading Popular in the Community
    Loading Reviews