Acorn squash apple pie

Acorn Squash Apple Pie

Total Time
1 hr 5 min
20 min
45 min
Naturally sweet acorn squash makes a beautiful and delicious—not to mention nutritious—edible bowl for spiced apples. The squash gets a head start on cooking in the microwave, then is brushed with maple syrup and seasoned with apple pie spice before roasting in the oven until caramelized and tender. Meanwhile, sweet apples slowly cook in a covered pan on the stovetop to steam-sauté until buttery soft. The crowning touch is a buttery pecan streusel that crisps up in the final minutes in the oven. It’s a striking dessert that you can easily double, triple, or quadruple for a dinner party.


Cooking spray

5 spray(s)

Uncooked acorn squash

1 small, 4 inch diameter, about 1 1/4 lb, cut in half lengthwise, seeds scooped out and discarded

Maple syrup

2 tsp, divided

Apple pie spice

¾ tsp, divided

Table salt

2 pinch(es), divided


2 medium, such as Honeycrisp or Braeburn

Unpacked brown sugar

1 Tbsp, divided

Vanilla extract

½ tsp

Unsalted butter

2 tsp

Uncooked old fashioned rolled oats

2 Tbsp

Chopped pecans

1 Tbsp


  1. Preheat oven to 425°F. In an 8-inch square glass baking dish, place squash cut side down. Cover with plastic wrap; pierce once to vent. Microwave on High for 6 minutes. Carefully uncover dish (steam will be released). On a small parchment-lined sheet pan, arrange squash cut side up. Brush halves evenly with 1 tsp maple syrup. Sprinkle with 1⁄4 tsp apple pie spice and 1 pinch salt. Bake 15 minutes. Remove from oven. Maintain oven temperature.
  2. Meanwhile, quarter and core apples. Cut each quarter in half crosswise, then cut into thin slices. Spray a medium nonstick skillet with nonstick spray; warm over medium heat. To pan, add apples and 1 tbsp water. Cover and cook until apples are tender, stirring occasionally, 7 to 8 minutes (add more water, 1 tbsp at a time, if apples start to stick or scorch). Reduce heat to medium-low. Stir in 1 tsp brown sugar and remaining 1 tsp maple syrup, 1⁄2 tsp apple pie spice, and 1 pinch salt. Cover and cook 2 minutes. Remove from heat. Uncover and stir in vanilla.
  3. To make streusel: In a medium microwave-safe bowl, microwave butter on High until melted, 20 to 30 seconds. Stir in oats, pecans, and remaining 2 tsp brown sugar. Divide apple mixture between squash halves; sprinkle with streusel. Bake until streusel is crisp, about 10 minutes. Serve warm.
  4. Serving size: 1 filled squash half


To make ahead, prepare the squash as directed in step 1 and the apples as directed in step 2. Cool squash and apples and refrigerate separately up to 2 days. Reheat squash in microwave for about 1 minute and apples for about 1 minute. Proceed with recipe starting with step 3.