A little sweet, a little salty and a LOT delicious
We have been embracing all of the fall flavors in the WOT Test Kitchen in anticipation of Thanksgiving, and we have to say, we aren’t mad about it! This cozy Sweet Potato Filled Acorn Squash features a mashed sweet potato filling, acorn squash, toasted pecans, and a maple drizzle — It is our version of holiday comfort food, but of course, made better for you!
Don’t be fooled by their size; these squash are actually very filling and could easily be cut in half to serve more people. They are the perfect side dish to serve at your feast this year.
Sweet Potato Stuffed Acorn Squash
- 3 sweet potatoes, peeled and cut in half
- 2 acorn squash, cut in half and seeds removed
- 1 tbsp. olive oil
- 3 tbsp. butter, softened
- ½ tsp. sea salt
- ¼ cup pecans, crushed and toasted
- ¼ cup pure maple syrup, more if desired
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil, then gently place the sweet potato pieces in the boiling water and cook until very tender. 20-25 minutes.
- While the sweet potatoes are cooking., on a parchment-covered sheet pan, place your halved and seeded acorn squash flesh-side down. Drizzle with olive oil and bake for 30 minutes or until tender when a skewer can easily slide into the skin side of the acorn squash.
- Once sweet potatoes are fully cooked, drain and mash with the 3 tablespoons of butter and ½ teaspoon sea salt. Taste and adjust salt as needed. Cover and set aside.
- Remove the acorn squash from the oven and gently flip it over to be flesh side up. Fill the cavity of the squash with the mashed sweet potato mixture.
- Place the filled squash onto a serving dish or platter, top with the toasted crushed pecans, and drizzle with the maple syrup.
- They can be served immediately or refrigerated and then reheated in a 350-degree oven for 30 minutes or until hot.
Photos by Lorianne DeVita