Stuffed Acorn Squash with Apple, Onion, and Spinach

  • Active Time 25m
  • Total Time 1h 45m
  • Rating ****

Makes 8 servings


  • 2 cups pearl or small boiling onions
  • 2 acorn squash
  • 1 1/4 teaspoons kosher salt, divided
  • 1/3 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon ground coriander
  • 1/2 cup apple cider
  • 1/2 cup water
  • 3 tablespoons unsalted butter, divided
  • 1 Golden Delicious apple, peeled and diced
  • 1 1/2 pounds spinach, stems trimmed, washed and drained


Preheat the oven to 350 degrees F.

TO PEEL THE PEARL ONIONS: Bring a medium pot of water to boil, trim the ends of the onions and, with a paring knife, make a small" x" in the root end. Boil the onions for 5 minutes to loosen the skins and partially cook them; drain and set aside. When cool, press the onions out of their skins.

TO PREPARE THE SQUASH: Cut the acorn squash into quarters, and scrape out the seeds with a spoon. Season the flesh of the squash with 1/2 teaspoon salt, 1/8 teaspoon pepper and the coriander. Pour the cider and water into a roasting pan. Place the squash, cut-side down, in the pan and scatter the onions around the squash. Dot with 1 1/2 tablespoons of the butter. Cover the pan with foil and bake in the oven for 40 minutes. Remove the foil and continue to bake, basting the squash with the pan juices, for 30-40 minutes, until the onions and squash are tender.

When ready to serve, heat the remaining butter in a skillet and sauté the diced apple until golden brown, about 5 minutes. Add the pan juices from the squash, the spinach leaves and the remaining salt and pepper. Cook over medium-high heat for 3-4 minutes, until the spinach is wilted and tender.

TO SERVE: Arrange the squash on a platter and spoon equal portions of the spinach mixture into each section of squash. Top with the roasted onions and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3365

nutrition information per serving

148 calories; 5g total fat; 12mg cholesterol; 375mg sodium; 26g carbohydrates; 5g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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