Baked Acorn Squash With Blueberry-Walnut Filling Recipe

Recipe By Slurrp

Baked Acorn Squash with Blueberry-Walnut Filling is a delicious and healthy dish that combines the natural sweetness of acorn squash with the tartness of blueberries and the crunch of walnuts. The squash is baked until tender and then filled with a mixture of blueberries, walnuts, and a touch of honey. The result is a flavorful and satisfying dish that can be enjoyed as a side dish or a light meal.

4.6
16 Rating -
Rate
Vegdiet
20minstotal
15minsPrep
5minsCook
20m.total
15m.Prep
5m.Cook
Baked Acorn Squash With Blueberry-Walnut Filling
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ingredients serve

Ingredients for Baked Acorn Squash With Blueberry-Walnut Filling Recipe

  • 1/2 Acorn Squash
  • 1/4 cup Blueberries
  • 0.13 cup Chopped Walnuts
  • 1/2 tablespoon Honey

Directions: Baked Acorn Squash With Blueberry-walnut Filling Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Cut the acorn squash in half lengthwise and scoop out the seeds and stringy pulp.
  • STEP 3.Place the squash halves cut-side down on the baking sheet and bake for 30-35 minutes, or until the flesh is tender when pierced with a fork.
  • STEP 4.While the squash is baking, prepare the filling by combining blueberries, chopped walnuts, and honey in a bowl.
  • STEP 5.Once the squash is cooked, remove it from the oven and flip the halves over.
  • STEP 6.Divide the blueberry-walnut filling evenly between the squash halves, pressing it gently into the cavities.
  • STEP 7.Return the squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly bubbly.
  • STEP 8.Remove from the oven and let cool for a few minutes before serving.
  • STEP 9.Serve the baked acorn squash with blueberry-walnut filling as a side dish or a light meal.
  • STEP 10.Enjoy!

Cooking Tips

  • Choose acorn squash that is firm and heavy for its size.
  • To make it easier to cut the squash, you can microwave it for a minute or two to soften the skin.
  • Feel free to adjust the sweetness of the filling by adding more or less honey, depending on your preference.

Storage and Serving

  • Leftover baked acorn squash can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the squash halves in a baking dish and bake at 350°F (175°C) for about 15 minutes, or until heated through.
  • Serve the reheated squash as a side dish or enjoy it as a light meal.
Nutrition
value
256
calories per serving
14 g Fat5 g Protein28 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    5g
  • Carbs
    28g
  • Fiber
    5g

MacroNutrients

  • Carbs
    28g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    1mg
  • Vitamin A
    74mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    < 1mg
  • Phosphorus
    133mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp