Baked stuffed squash

A dish with baked stuffed acorn squash
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/4 of prepared recipe
Time to make
15 minutes preparation; 40 minutes cook time
Special criteria


  • 1 small buttercup, acorn, or other winter squash 
  • 1/2 cup tart cooking apple, chopped
  • 2 teaspoons packed brown sugar
  • 2 teaspoons butter or margarine, softened
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground nutmeg


  1. Heat oven to 400 degrees F. Cut squash in half; remove seeds and fibers. 
  2. Place squash halves, cut side up in ungreased baking dish (11 by 7 by 1 1/2 inches). 
  3. Mix remaining ingredients. Spoon into squash halves. 
  4. Cover and bake for 30 to 40 minutes or until squash is tender. (Baking time may vary for a winter squash other than buttercup.)

Tips and variations

  • You can substitute any winter squash for the acorn squash in this recipe.
  • Buy extra squash when it is on sale in the fall. It generally stores for a month or more in a cool, dark place.
  • Baked stuffed squash freezes well.
  • If you have leftover stuffed squash, remove and discard the squash peel. Chop the squash. Add the chopped squash and stuffing to oatmeal, a grain or lettuce salad, or a wrap.

Nutritional info

Total fat
2 g
Saturated fat
1 g
5 mg
19 mg
Total carbohydrates
15 g
Dietary fiber
2 g
1 g
Total sugar
3 g