Apple Cranberry Stuffed Squash

Apple Cranberry Stuffed Squash {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

As my sister mentioned the other day, it’s that time of the year when you start seeing squash everywhere. But just in case you didn’t receive the “it’s fall” memo (or you’re refusing to believe that summer is over), I’ll make it blatantly obvious by mixing apples, fresh cranberries and squash all together in one recipe.

Apple Cranberry Stuffed Squash

  • 4 squash (acorn or carnival)
  • 1 cup minced shallots (about 3-4 large shallots)
  • 4 cups chopped apples (about 3 medium-sized apples)
  • 2 cups fresh cranberries
  • 1 cup chopped pecans
  • 2 teaspoons vegetable oil, plus extra to oil baking sheets
  • 1 teaspoon ground sage
  • 1/2 teaspoon sea salt
  • freshly cracked pepper
  1. Preheat oven to 375 degrees F. Cut squash in half and remove seeds. Lightly oil casserole dishes or rimmed baking sheets. Place the squash cut side down in the dishes. Roast for 30-40 minutes until squash look softened and are starting to brown around the edges.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Saute the shallots until softened, about 3 minutes.
  3. Add the apples and cranberries.  Season with sage, salt, and pepper. Saute until apples and cranberries are just starting to soften, another 3 to 5 minutes. Some of the cranberries may pop open. Stir in the pecans and remove from heat.
  4. Once the squash have softened, remove from the oven and stuff with the apple and cranberry mix.
  5. Return the stuffed squash to the oven for another 20-30 minutes, until heated through and the stuffing is beginning to brown around the edges.
  6. Remove and serve.

Serves 8

As you can see, I used half acorn/half carnival squash. This is mainly due to what was available at the store. Do your best to buy similar sized squash.

I used golden delicious apples. I was trying to go for something sweet to balance the tartness of the cranberries.

If I could get my hands on fresh sage leaves I would probably have tossed some of them in the stuffing mix too.

I’m not exactly sure what possessed me to make eight portions. But I’ll bet this recipe scales pretty well, so go ahead and halve it if that will make it more manageable.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

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