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Acorn Squash with Maple, Blueberry & Apple Stuffing

These flavorful fruit filled squash boats can be garnished with bacon, blue cheese and walnuts for an elegant side dish or main meal
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 2 acorn squash
  • 1 cup blueberries
  • 1 honey crisp apple
  • 1/2 lime
  • 1/2 cup real maple syrup
  • 2 T butter
  • 1 oz bleu cheese crumbles optional
  • 1/2 cup candied walnuts or roasted walnuts optional
  • 4 slices bacon, cooked and torn into small pieces


  • Cut squash in half vertically {for scalloped edges} or horizontally {for larger cavity}. Scoop out seeds.
  • Cut a very thin slice off the bottoms of each squash half so it will be stable.
  • Place squash cut side down in a roasting pan and fill with 1/2 inch water. Roast squash at 400 degrees for 30 minutes.
  • Core apple and chop into small pieces {it isn’t necessary to peel the apple}. Squeeze lime juice over all.
  • Wash blueberries and check for stems
  • After 30 minutes remove squash halves from oven and drain water from pan. Turn squash over and brush generously with butter.
  • Fill with blueberries and apple pieces. Slowly pour syrup over fruit, letting it puddle in the bottom of the cavities. Return to oven for 30 more minutes.
  • Garnish with bacon, candied walnuts and bleu cheese crumbles and return to oven for a few minutes to melt cheese.
Keyword acorn squash, apples, bacon, bleu cheese, blueberries, maple syrup, walnuts