This delightful recipe for Acorn Squash with Apple Walnut Stuffing is perfect for those seeking a cozy, autumnal dish that’s both nourishing and delicious. Featuring a hearty apple walnut stuffing, this dish beautifully marries the sweet and savory elements of fall flavors, making it an ideal choice for a comforting meal or a festive holiday side.
Once upon a time, Thanksgiving was all Mom’s Green Jell-o, Classic Green Bean casserole, and Midwest mashed potatoes. It’s been joined by some more modern friends — vegetarian and vegan sides emphasizing fresh and healthy.
Having something filling other than mashers and turkey is key, which is why we came up with this Acorn Squash with Apple Walnut Stuffing Recipe. This recipe is now a pinch-hitter in our house, going from Meatless Monday to the Thanksgiving table without batting an eyelash.
Why You’ll Love This Apple Walnut Stuffing Recipe
You’ll fall in love with this recipe for its warm, comforting blend of textures and flavors. The sweetness of the apples and currants complements the walnuts’ nuttiness and the farro’s earthiness; all encased in a tender, roasted acorn squash that serves as both dish and decoration on your dining table.
This recipe was initially developed as part of a healthy Thanksgiving menu I made for the Biggest Loser TV show so you know it’s healthy!
Recipe Ingredients
To create this inviting apple walnut stuffing dish, you’ll need:
- For the stuffing: Semi-pearled farro, extra-virgin olive oil, yellow onion, celery, garlic, fresh thyme, Golden Delicious apples, low-sodium broth, currants, fresh parsley, and toasted walnuts.
- For the squash: Acorn squash, halved and seeded, ready to be stuffed with the flavorful mixture.
How to Make This Recipe
To make this apple walnut stuffing, start by cooking the farro in boiling salted water until tender, then sauté onion, celery, garlic, and thyme in olive oil. Mix these with the cooked farro, diced apples, broth, currants, parsley, and walnuts to create the stuffing.
Spoon the mixture into the halved acorn squash and bake until the squash is tender and the stuffing is nicely browned, offering a delightful dish as pleasing to the eye as it is to the palate.
Variations On This Recipe
- Grain Substitutes: Replace farro with barley or wheat berries for different textures and flavors.
- Nut Options: Swap walnuts for pecans or almonds if desired.
- Add Protein: Mix some crumbled cooked sausage or bacon into the stuffing for a non-vegetarian version.
- Cheese Lover’s Twist: Sprinkle some grated Gruyère or Parmesan on top before baking for a cheesy crust.
What to Serve This Recipe With
This stuffed acorn squash works beautifully as a standalone vegetarian main or a side dish that complements roasted meats like turkey, chicken, or pork.
Pair it with a simple green salad dressed with vinaigrette and a glass of full-bodied white wine, such as a Chardonnay, or a light red wine, like Pinot Noir, to enhance the autumnal flavors.
More Stuffing Recipes
Around here we like modern takes on holiday stuffing. Here are a few recipes we make each season:
- Croque Monsieur Savory Bread Pudding
- Chipotle Toasted Walnut Wheat Berry Stuffing
- Portuguese Sausage Brioche Stuffing
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Acorn Squash with Apple Walnut Stuffing Recipe
Ingredients
For The Apple Walnut Stuffing:
- 1 cup semi-pearled farro rinsed and drained (can substitute wheatberries or barley)
- 3 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion finely chopped
- 4 medium celery stalks finely chopped
- 3 medium garlic cloves finely chopped
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and Freshly ground black pepper
- 2 medium Golden Delicious, Gala, or Pink Lady apples halved, cored, and medium dice
- 3/4 cup low-sodium vegetable broth, chicken broth, or water
- 1/3 cup currants
- 1/4 cup roughly chopped fresh flat-leaf Italian parsley
- 1/4 cup walnuts toasted and finely chopped
For The Acorn Squash:
- 4 acorn squash cut in half and seeds removed
Instructions
- Make The Farro Apple Walnut Stuffing: Bring a large pot of heavily salted water to a boil over high heat. When it boils, stir in farro and cook until just tender, about 15 to 20 minutes. Drain well and place in a large bowl. (Can be done up to 1 day ahead.)
- Heat oil in a large frying pan over medium heat. When it shimmers, add the onion, celery, garlic, and thyme then season with the kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 5 minutes.Remove from heat and stir in the apples, grains, broth, currants or raisins, parsley, walnuts, and some freshly ground black pepper. Serve as is or stuff into the acorn squash for a vegetarian main.
- Stuff And Bake The Acorn Squash: Heat the oven to 375°F and arrange a rack in the middle.Divide the apple walnut stuffing among acorn squash or place in 2-quart baking dish, drizzle with a bit of olive oil, and bake until the filling is heated through, 15 minutes. Serve hot or warm.
