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Spicy Stuffed Acorn Squash

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“A sweet and spicy stuffed acorn squash. No additional sweeteners needed for this one, the squash and apple bring plenty of it on it's own.”
1hr 40mins

Ingredients Nutrition


  1. Cut squash in half and remove seeds and strings.
  2. Place squash face down in a 9x13 baking dish. Add a half inch of water and cover with foil.
  3. Bake at 350 degrees for thirty minutes.
  4. While squash is cooking peel and boil carrot and turnip until tender.
  5. Remove squash from oven and turn squash face up. Cover with foil and bake for twenty to thirty minutes more until tender.
  6. Scoop the pulp from each squash half, keeping the shells intact.
  7. Place pulp in blender with carrot, turnip, oil, cinnamon, and nutmeg and blend well.
  8. Fold in apple and spoon into the empty shells.
  9. Return to baking dish after pouring out any remaining water and bake at 350 for fifteen to twenty minutes or until heated through.

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