Stuffed Acorn Squash with Burrata, Fig Jam, and Candied Walnuts

by

Introduction

The perfect blend of creamy, savory, and sweet, this Stuffed Acorn Squash with Burrata, Fig Jam, and Candied Walnuts recipe is a sensational autumn dish. With its vibrant orange hue and warm, nutty flavor, acorn squash serves as an ideal vessel for the luxurious burrata cheese. The fig jam adds a delightful sweetness, while the candied walnuts provide an irresistible crunch. This recipe is a wonderful balance of textures and flavors, making it a show-stopping side dish or a light vegetarian main course. Whether you’re hosting a festive holiday dinner or simply want a unique and comforting fall meal, this stuffed acorn squash will not disappoint!

Ingredients:

  • Acorn Squash: 2 medium-sized acorn squash, halved and seeds removed
  • Olive Oil: 2 tablespoons, for drizzling
  • Salt and Black Pepper: To taste
  • Burrata Cheese: 8 ounces, torn into pieces
  • Fig Jam: 1/4 cup
  • Candied Walnuts:
    • Walnuts: 1/2 cup
    • Granulated Sugar: 2 tablespoons
    • Butter: 1 tablespoon
    • Sea Salt: A pinch
  • Fresh Thyme: For garnish
  • Balsamic Glaze (optional): For drizzling

Preparation:

Step 1: Prepare the Acorn Squash

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle each half with olive oil and season generously with salt and black pepper.
  • Place the squash halves cut-side down on the prepared baking sheet and roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 2: Make the Candied Walnuts

  • While the squash is roasting, prepare the candied walnuts. Heat a non-stick skillet over medium heat.
  • Add the butter and sugar, stirring until the sugar dissolves and the mixture becomes caramel-like.
  • Toss in the walnuts and stir to coat them evenly. Cook for 2-3 minutes until the walnuts are glazed and golden brown.
  • Transfer the candied walnuts to a sheet of parchment paper to cool. Sprinkle with a pinch of sea salt.

Step 3: Assemble the Squash

  • Remove the roasted squash from the oven and let it cool slightly. Using a fork, gently fluff the flesh of the squash to create a bit of texture.
  • Place pieces of burrata cheese into the cavity of each squash half, allowing it to melt slightly from the warmth of the squash.
  • Spoon a generous dollop of fig jam over the burrata.

Step 4: Add the Candied Walnuts

  • Scatter the cooled candied walnuts on top of the squash halves, adding a delicious crunch to every bite.

Step 5: Garnish and Serve

  • Garnish each squash half with fresh thyme leaves for a touch of herbaceous flavor.
  • For an extra burst of flavor, drizzle with balsamic glaze (optional).
  • Serve the stuffed squash warm as a stunning side dish or a light vegetarian main course.

Cooking Notes:

  • Choosing the Squash: Look for firm acorn squash with a vibrant color. The heavier the squash, the better, as it indicates a denser and more flavorful flesh.
  • Substitutions: If you don’t have fig jam, you can substitute it with apricot preserves or honey for a similar sweet contrast.
  • Vegan Version: Swap the burrata for a vegan cheese alternative, and use a plant-based butter for the candied walnuts.

Serving Suggestions:

  • Serve this dish as a beautiful starter for a holiday meal or pair it with a hearty salad for a complete vegetarian dinner.
  • It’s also excellent alongside roasted meats like chicken or pork for a balanced and elegant plate.

Tips:

  1. Make Ahead: The acorn squash can be roasted ahead of time and reheated before stuffing. This makes it a great dish for entertaining.
  2. Customizable Toppings: Feel free to experiment with different toppings like pomegranate seeds for a burst of tartness or crispy bacon bits for a savory twist.
  3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Prep Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes

Nutritional Information (per serving, serves 4):

  • Calories: 340
  • Protein: 8 grams
  • Fat: 21 grams
  • Carbohydrates: 32 grams
  • Fiber: 6 grams
  • Sugar: 15 grams
  • Sodium: 300 mg

Conclusion

This Stuffed Acorn Squash with Burrata, Fig Jam, and Candied Walnuts is an exquisite dish that truly captures the essence of fall. The sweetness of the fig jam, creaminess of the burrata, and crunch from the candied walnuts come together in perfect harmony, creating a flavor experience that is both decadent and comforting. It’s an impressive yet simple recipe that is sure to become a favorite in your autumn meal rotation. Whether served at a holiday feast or enjoyed as a weeknight treat, this stuffed acorn squash is bound to impress.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Acorn Squash with Burrata, Fig Jam, and Candied Walnuts

  • Author: Imili Johnson
  • Total Time: 50 minutes
Print Recipe

Ingredients

  • Acorn Squash: 2 medium-sized acorn squash, halved and seeds removed
  • Olive Oil: 2 tablespoons, for drizzling
  • Salt and Black Pepper: To taste
  • Burrata Cheese: 8 ounces, torn into pieces
  • Fig Jam: 1/4 cup
  • Candied Walnuts:
    • Walnuts: 1/2 cup
    • Granulated Sugar: 2 tablespoons
    • Butter: 1 tablespoon
    • Sea Salt: A pinch
  • Fresh Thyme: For garnish
  • Balsamic Glaze (optional): For drizzling

Instructions

Step 1: Prepare the Acorn Squash

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the acorn squash in half and scoop out the seeds with a spoon. Drizzle each half with olive oil and season generously with salt and black pepper.
  • Place the squash halves cut-side down on the prepared baking sheet and roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 2: Make the Candied Walnuts

  • While the squash is roasting, prepare the candied walnuts. Heat a non-stick skillet over medium heat.
  • Add the butter and sugar, stirring until the sugar dissolves and the mixture becomes caramel-like.
  • Toss in the walnuts and stir to coat them evenly. Cook for 2-3 minutes until the walnuts are glazed and golden brown.
  • Transfer the candied walnuts to a sheet of parchment paper to cool. Sprinkle with a pinch of sea salt.

Step 3: Assemble the Squash

  • Remove the roasted squash from the oven and let it cool slightly. Using a fork, gently fluff the flesh of the squash to create a bit of texture.
  • Place pieces of burrata cheese into the cavity of each squash half, allowing it to melt slightly from the warmth of the squash.
  • Spoon a generous dollop of fig jam over the burrata.

Step 4: Add the Candied Walnuts

  • Scatter the cooled candied walnuts on top of the squash halves, adding a delicious crunch to every bite.

Step 5: Garnish and Serve

  • Garnish each squash half with fresh thyme leaves for a touch of herbaceous flavor.
  • For an extra burst of flavor, drizzle with balsamic glaze (optional).
  • Serve the stuffed squash warm as a stunning side dish or a light vegetarian main course.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 340
  • Sodium: 300mg
  • Protein: 8g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!