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Acorn Squash with Apples and Walnut-Oat Crumble

Acorn squash with apple stuffing topped with whipped cream on a blue plate.

This is the second year that I bought acorn squash in hopes of brining my idea of this recipe to life.  Luckily the normally green squash was not even fully yellow when I got around to it 😉 Given all the flavors of the apples, walnuts, butter, brown sugar and squash I am not even sure why I was surprised, but it came out really, really delicious!

A spoonful of squash and apple and cranberry fill on a plate.

This dessert squash can be eaten hot or cold, ice cream is probably best for the hot and whip cream is probably best with cold version, but either way, with each spoonful you would get soft, drenched in brown sugar and butter squash with apples, then the walnut-oat crumble makes for great contrast in texture, while ice cream is a contrast in temperature. Oh I don’t know, I am even pumpkin or squash lover but put some brown sugar and butter and I am all over it.

A slice of acorn squash with an apple and cranberry filled topped with whipped cream.

You should try it some time, especially if you’re not into pumpkins and all that jazz you might be very pleasantly surprised! Like I was 😉

Acorn Squash with Apples and Walnut-Oat Crumble

Ingredients:

  • medium-sized apples (Granny Smith variety), peeled, cored and sliced into 1/8” slices
  • acorn squash
  • brown sugar
  • cranberries
  • butter cut into cubes.

All the ingredients needed for this easy acorn squash recipe.

Walnut-Oat Crumble

Ingredients:

  • all-purpose flour
  • finely chopped walnuts
  • rolled oats
  • brown sugar
  • butter melted

Ingredients needed to make the walnut oat crumble for this stuffed acorn squash.


How to make the Acorn Squash with Apples and Walnut-Oat Crumble:

Combine sliced apples, cranberries and brown sugar then toss together with a spoon.

How to make the apple and cranberry filling for this acorn squash recipe.

Cut the squash in half lengthwise.

Scoop out the seeds and discard.

Score the squash with a sharp knife lengthwise every 1 inch, then in the opposite direction every 1 inch.

How to prepare the acorn squash.

Crumple 2 pieces of foil into a ‘nest’ shapes, put each half of the squash on top, fill the hallow with apple mixture and press firmly with hands to pack it in.

How to stuff the acorn squash with the apple filling.

How to make the Walnut-Oat Crumble:
Combine flour, brown sugar, oats and softened or melted butter together. Add walnuts and stir again until you get crumbly mixture.

How to make the walnut oat crumble for this stuffed squash.

Put cubed pieces of butter on top of apples and press them in firmly. Now top each squash with half the crumble, sprinkling not only the apples but the edges of the squash as well.  Loosely cover with foil.

How to make a classic acorn squash dessert topping with a walnut-oat crumble.

Bake in a pre-heated to 400F oven, on the middle rack for 1 hour and 10 minutes. Then remove the foil and bake for another 20 minutes. To check for doneness, pierce the squash with a knife, it should be very soft. The crumble should be crispy and well goldened.

To serve: top with sweetened whipped cream if serving cold or with vanilla ice cream if serving hot.

More Squash recipe to try:

Acorn Squash with Apples and Walnut-Oat Crumble

Acorn Squash with Apple Cranberry Stuffing & Walnut-Oat Crumble by LetTheBakingBeginBlog.com @Letthebakingbgn
5 from 2 votes

A simple stuffed acorn squash recipe filled with an apple-cranberry filling topped with a walnut-oat crumble.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: acorn squash with apples and walnut-oat crumble
Calories: 548 kcal
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings

Ingredients

  • 3 medium sized apples Granny Smith variety, peeled, cored and sliced into 1/8” slices
  • 1 acorn squash
  • 1/3 cup brown sugar
  • 1/2 cup cranberries
  • 4 Tbsp butter cut into cubes.

Walnut-Oat Crumble

  • 1/3 cup all-purpose flour
  • 1/3 cup finely chopped walnuts
  • 1/4 cup rolled oats
  • 3 Tbsp brown sugar
  • 4 Tbsp butter melted

Instructions

How to make the Acorn Squash with Apples and Walnut-Oat Crumble:

  1. Combine sliced apples, cranberries and brown sugar then toss together with a spoon.
  2. Cut the squash in half lengthwise.
  3. Scoop out the seeds and discard.
  4. Score the squash with a sharp knife lengthwise every 1 inch, then in the opposite direction every 1 inch.
  5. Crumple 2 pieces of foil into a ‘nest’ shapes, put each half of the squash on top, fill the hallow with apple mixture and press firmly with hands to pack it in.

How to make the Walnut-Oat Crumble:

  1. Combine flour, brown sugar, oats and softened or melted butter together. Add walnuts and stir again until you get crumbly mixture.
  2. Put cubed pieces of butter on top of apples and press them in firmly. Now top each squash with half the crumble, sprinkling not only the apples but the edges of the squash as well. Loosely cover with foil.

To Bake:

  1. Bake in a pre-heated to 400F oven, on the middle rack for 1 hour and 10 minutes. Then remove the foil and bake for another 20 minutes. To check for doneness, pierce the squash with a knife, it should be very soft. The crumble should be crispy and well goldened.
  2. To serve: top with sweetened whipped cream if serving cold or with vanilla ice cream if serving hot.
Nutrition Facts
Acorn Squash with Apples and Walnut-Oat Crumble
Amount Per Serving
Calories 548 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Cholesterol 61mg20%
Sodium 216mg9%
Potassium 639mg18%
Carbohydrates 71g24%
Fiber 7g29%
Sugar 42g47%
Protein 5g10%
Vitamin A 1179IU24%
Vitamin C 20mg24%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Jack

    In my oven the top was black and overcooked by the time the squash was finished cooking. I make it like this:

    Prep squash, brush with EVOO, S&P and bake face down.

    Meanwhile combine the apples & craisins and combine the walnut oat crumble separately.

    Bake squash for about 45 minutes, then remove and flip. Stuff with apple mix and top with walnut oat crumble.

    Bake for 30 more minutes.

    · Reply
    • Hi Jack,
      thank you for sharing your experience. I think if your top was browning too fast, you could either move the oven rack one or two settings down, or cover the top with foil, or do both. But what you did would work as well 🙂

      · Reply
  • […] Acorn Squash with Apples and Walnut-Oat Crumble […]

    · Reply
  • Margaret

    Okay, I just made this-literally just took it out of the oven–and it is wonderful, especially hot. I subbed almond flour for the oats and used rice flour as we are grain and gluten free, and I used coconut sugar which worked fine–maybe a little less sweet. The only thing I might have added was a little salt to the cavity of the squash before adding the apple mixture. Also, when eating, it’s good to mix it all up so you’re eating the squash with all the great stuff on top. Thanks for “inventing” this recipe!

    · Reply
  • Milana

    It looks amazing! Do you think it will work with any squash?

    · Reply

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