Go Back
Persimmon and Walnut Stuffed Acorn Squash - main hero image
Author

Persimmon and Walnut Stuffed Acorn Squash

A wholesome recipe for persimmon and walnut stuffed acorn squash, perfect for a nutritious and cozy meal. Easy to make and packed with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 220
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium acorn squash, halved and seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped persimmons
  • 1/2 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C). Tip: optional tip
  2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Tip: optional tip
  3. Place the squash halves cut-side down on a baking sheet and roast for 30 minutes, or until tender. Tip: optional tip
  4. In a mixing bowl, combine the persimmons, walnuts, cranberries, maple syrup, cinnamon, and nutmeg. Tip: optional tip
  5. Remove the squash from the oven and flip them cut-side up. Divide the persimmon mixture evenly among the squash halves. Tip: optional tip
  6. Return to the oven and bake for an additional 10-15 minutes, until the filling is warmed through. Tip: optional tip