Apple-Stuffed Acorn Squash from Chef Nina Curtis

4 Servings

As the leaves turn golden and the air cools, it’s the perfect time to celebrate the bounty of the Fall harvest. This Apple Stuffed Acorn Squash is the ultimate cozy, seasonal dish that brings together the best flavors of autumn—sweet apples, earthy walnuts, and the warming spices of cinnamon and sage. It’s a delicious way to showcase the rich, nutrient-dense produce of the season, making it an ideal addition to any holiday feast or special gathering. Whether you’re cooking for a festive family dinner or simply enjoying a quiet evening meal, this dish is a nourishing, comforting, and vibrant celebration of Fall.

Ingredients:

4 Servings:

2 Acorn Squashes

2 Honeycrisp apples diced

4 tbsp dried cranberries

4 tbsp chopped raw walnuts

4 tbsp brown sugar or date paste

2 tbsp vegan butter

2 tsp fresh sage, chopped

1/2 tsp ground cinnamon

Method:

1. Preheat oven to 400°F.
2. Cut each acorn squash in half, scoop out seeds, and brush with EVOO and a pinch of sea salt.
3. Bake for 30-40 minutes until the squash is tender and a fork slides in easily. Set aside.
4. In a bowl, mix the diced apples, cranberries, walnuts, brown sugar (or date paste), vegan butter, sage, and cinnamon.
5. Stuff each acorn half with the apple mixture.
6. Bake for an additional 30 minutes until the filling is golden brown and the squash is heated through.
7. Let cool slightly before serving.

Nutrient-Rich Goodness: Acorn squash is packed with carotenoid antioxidants, vitamin C, potassium, and magnesium. It’s a nutritional powerhouse that’s not only tasty but also anti-inflammatory and great for your overall well-being.

Brain-Boosting Omega-3s: Acorn squash is not just a flavor hero; it’s also a brain booster! Low in fat yet rich in Omega-3 essential fatty acids, these squash gems contribute to brain health.

Easy Prep, Maximum Flavor: This Apple Stuffed Acorn Squash is not only a nutritional win but a craveable dish! 🍽️✨ You can prepare it in advance and simply pop it in the oven before dinner – easy peasy! Your family will thank you for this flavorful addition to your holiday feast.

Join Chef Nina for an extraordinary week at The Ranch starting December 7.

Chef Nina Curtis, a renowned figure in plant-based cuisine, stands among the 25 Top Women in Foodservice and Hospitality for 2024. Honored as America’s Top Hospital Chef in 2020, her culinary journey spans over two decades, showcasing the vast potential of plant-based cuisine on a global scale. Her influence as a trendsetter and award-winning chef resonates not only in her culinary prowess but also in her leadership within the culinary world.

One of her crowning achievements was being invited as the first guest chef by First Lady Dr. Jill Biden to curate a historic plant-based menu for a White House State Dinner honoring Prime Minister Narendra Modi, a strict vegetarian. With over 400 guests in attendance, this groundbreaking event marked a turning point in culinary history, proving that plant-based cuisine could be both luxurious and satisfying.

Learn more about Chef Nina and join her the week of December 7.