Pumpkin stuffed with apples can be a first course, side dish or dessert! This versatile recipe is a perfect choice for the holidays (Thanksgiving and Christmas) as well as for any time of year when you can find the Pumpkin Pumpkin! This delicious and easy-to-prepare recipe includes cinnamon, brown sugar, lemon juice, and is vegetarian and gluten-free!
Acorn pumpkin stuffed with apples
I love the combination of ingredients here! The pine cone is so delicious combined with all the classic fall flavors. This recipe can be served as a side dish or as a dessert.
- The pumpkin is first roasted with cinnamon, brown sugar and butter in the oven.
- Next, it is stuffed with caramel-covered apples in cinnamon, brown sugar and honey.
- Finally, the stuffed pine nuts pumpkin sprinkle with fresh thyme for a beautiful presentation.
- What you have in the end is a beautiful holiday recipe that will add so many colors and lots of flavors to your holiday menu!
A recipe for the holiday
Pumpkin stuffed with apples is one of the best holiday recipes you will ever try! It is colorful, vibrant and very easy to make. Can be served as a side dish, entree or dessert. However, if you’re looking for a recipe for a saltier acorn pumpkin, be sure to check out my stuffed pine nuts pumpkin with a spinach and cream cheese mixture!
Why make an acorn pumpkin stuffed with apples
What does your Thanksgiving table look like in general? Mine usually includes good old regular recipes like green beans, mashed potatoes, sweet potatoes, stuffing etc.
- Try something different. Are you ready to try something new? Enter the acorn pumpkin stuffed with caramelized apples. It’s not just a pumpkin brushed with butter and brown sugar and roasted in the oven. No, this recipe is a little more sophisticated than that and yet very simple to prepare!
- This recipe blends well with traditional holiday recipes. What I love about this recipe is that it is so suitable for classic Thanksgiving toppings. This is a vegetarian and gluten-free recipe. It will be a beautiful and vibrant addition to the holiday menu.
How to store and reheat a stuffed gourd
- cool. Keep pumpkin gourds roasted in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this dish as the acorn pumpkin tends to be pulpy when frozen.
- Reheat. Heat the pumpkin in a preheated oven at 350 F for about 30 minutes.
Additional extras for the holiday
If you want to discover colorful and other vibrant holiday additions, check out the following recipes:
- Cheese-baked asparagus with Gruyere cheese and bacon
- Brussels sprouts with balsamic glaze and pine nuts
- Creamy and crispy salad with peas, bacon and pecans
- Roasted butter pumpkin and Brussels sprouts with pecans and cranberries
- Winter fruit salad with maple lime sauce
- Butter and spinach pumpkin salad with pecans, cranberries, pomegranate
Main courses for the holidays
A gourd stuffed with apples will go well with any main course of Thanksgiving or Christmas. Below I provide on this site 4 popular main course recipes – the first two are vegetarian and the last two are duck recipes!
- Butter pumpkin lasagna and spinach
- Anchilda stew black beans and butter pumpkin
- Roast duck with honey-balsamic glaze
- Duck breast with cranberry sauce
Acorn pumpkin stuffed with apples
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Pumpkin acorns
- 2 Pumpkin acorns medium
- 4 Spoons butter
- 2 Spoons Brown sugar
- 1 tablespoon cinnamon
Caramelized apples
- 4 Apples 2 green, 2 red
- 3 Spoons Brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 Spoons butter
- 3 Spoons honey
- Fresh thyme
Instructions
Roasted acorn pumpkin
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Preheat oven to 400 F.
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Prepare the pine nuts. Cut the top and bottom of each gourd acorn to form a flat base. Keep your fingers away from the knife to prevent injury. And yes, be careful not to cut too deep into the pumpkin base. Slice each pumpkin in half. Use a spoon to rake the seeds and fleshy strands that get tangled with the seeds.
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Mix melted butter with brown sugar and cinnamon in a small bowl.
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Coat the inside of the pumpkin halves with the butter mixture.
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Place the sliced pine nuts facing down on a baking sheet lined with baking paper.
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Roast in a preheated oven at 400 F for 30 minutes.
Make caramelized apples
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While roasting the pumpkin, prepare the apples. I used 4 apples (2 red and 2 green for presentation purposes. I licked the apples and sliced each one lengthwise.
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Place sliced apples in a large bowl, add brown sugar, cinnamon, lemon juice and stir. Let the apples sit for about 15 minutes to release juices.
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In a large skillet, heat 2 tablespoons butter over high heat. Add sliced apples (no juice at the bottom of the pan) cook on high heat for about 3 or 5 minutes, checking occasionally. After 3 or 5 minutes, turn apples sliced to the other side and let them simmer over medium-high heat for another 3 or 5 minutes. Remove from the heat.
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Depending on the degree of heat of your stove, it may take you more or less time to cook apples, the key is to brown them or even get a slightly “burnt” effect. But do not overdo it, once the apples have this “roast” look.
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Immediately after removing the pan with slices of roasted apples from the heat, immediately add honey – it will make the apples sizzle and caramelize them nicely, from the heat.
How to fill pumpkin acorns
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At this point, roast the pine nuts for 30 minutes. The pine pumpkin should be soft and cooked. If you have an extra large pumpkin and it is not cooked, roast it for another 10 or 15 minutes. Remove them from the oven and turn the cooked pumpkin halves with the cut sides facing up.
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Divide the caramelized apple mixture between the 4 halves and fill the pumpkin until the mixture is level.
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Sprinkle the apple mixture with the fresh thyme. You can also, optionally, pour the delicious juices from the bowl you used for the apples over the stuffed part of each pumpkin.
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