Granola Stuffed Maple Acorn Squash- cook for yoru life- anti-cancer recipes

Granola Stuffed Winter Squash

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
A rather decadent way to enjoy squash, this fall favorite is quite nutritious, as long as you go easy on the syrup. The stuffing is rather addictive and can be made with just oats,...


  • 2 small acorn squash or 1 butternut squash
  • 2 tablespoons  olive oil or melted butter
  • 1 tablespoon of brown sugar
  • 1 ½ cups of granola and/or oats
  • 3 tablespoons of raisins
  • ½ cup of chopped walnuts + 1 tablespoon for garnish
  • ½ cup hot water
  • ½ cup maple syrup, or to taste, divided

Nutrition Facts


551 cals


19 g

Saturated Fat

2 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

7 g


91 g


36 g


10 g


12 g


19 mg


  1. Preheat the oven to 425° F. Cut the squash in half lengthwise, and scoop out the seeds and reserve in a bowl for later use.
  2. Using a brush, spread the olive oil or melted butter all over the cut sides of the squash, then sprinkle with brown sugar. Place cut side up on a baking sheet lined with aluminum foil. Bake for 20 - 25 minutes or until nearly tender.
  3. While the squash halves bake, make the stuffing: In a large bowl mix together the granola, oats, raisins, and the ½ cup of chopped walnuts. Add ½ cup of hot water and ¼ cup of the maple syrup. Mix well. Set aside, and clean the seeds so that minimal meat or strings are attached.
  4. When the squash halves are soft, take them out of the oven and stuff the insides with the granola mixture. With a brush, slather some of the remaining maple syrup on top. Put them back on the baking sheet along with the reserved squash seeds.
  5. Return to the oven and bake at 425° F oven for another 10 minutes, or until the squash halves are completely tender when pierced with a fork or skewer. Serve warm, garnished with walnuts and the toasted acorn squash seeds.

Chef Tips

All squash are not uniform in size, so before you remove them from the oven check with a fork to make sure they are tender.

If you make the stuffing with just oats, add a little more hot water to bring it together. Add a tablespoon at a time until you have the right consistency.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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