Stuffed Air Fryer Acorn Squash {Slow Cooker option}
This Air Fryer Acorn Squash is an easy-to-make side dish featuring seasonal squash stuffed with a sweet, nutty breadcrumb filling. The air fryer method helps create a delectable balance of soft, savory squash and crunchy, caramelized filling. Perfect for the holidays! Slow cooker method included.
Don’t you just love all the different squash varieties? I have a few recipes to try, like Stuffed Patty Pan Squash, Stuffed Yellow Squash, Stuffed Zucchini, and this 10 out of 10 air fryer stuffed acorn squash recipe!
At the heart of this dish is an aromatic cinnamon-spiced pecan filling. It complements the natural, velvety richness of the acorn squash with an irresistibly sweet and nutty crunch.
It’s worth noting that the air fryer’s magical touch creates flawless caramelization on top, but you can also make this stuffed acorn squash in the Crockpot. Regardless, this is the perfect sweet and savory side dish to steal the spotlight on your holiday table!
Why you’ll love this recipe
- Air fryer caramelized perfection. The crunch of the sweet, cinnamon-spiced pecan filling that the air fryer helps create with the creamy acorn squash is next level.
- Slow cooker option. No air fryer? Keep reading for slow cooker stuffed acorn squash instructions (though the air fryer method is much better at caramelizing the top).
- Healthy and simple. It’s super easy to throw together with a shortlist of whole-food ingredients.
- Holiday side dish sensation. This sweet and savory stuffed squash will impress your family and friends at the many fall and winter feasts!
Ingredients you’ll need
For the squash:
- Acorn squash. Classic dark green acorn squash is the most common variety, but you can also cook golden acorn squash, white acorn squash, or table queen acorn squash in the air fryer or slow cooker. To pick a ripe acorn squash, look for one with an even deep green color and firm, unblemished skin.
- EVOO cooking spray. Or avocado or coconut oil cooking spray keeps the squash flesh moist during cooking.
- Garnish. A finishing touch of maple syrup (I love the Trader Joe’s bourbon barrel-aged maple syrup here!), orange zest, and a coarse salt enhance the overall flavor. Don’t skip the garnishes!
For the filling:
- Panko bread crumbs. Add a crispy texture and help bind the filling. Use gluten-free panko if you need to.
- Finely chopped pecans. Or walnuts, add a nutty flavor and a delightful crunchy contrast to the creaminess of the squash.
- Maple sugar. I used my favorite maple sugar to sweeten the filling, but brown sugar or coconut sugar also works.
- Melted butter. Adds rich flavor and helps in browning and crisping the top of the filling.
- Orange juice. Imparts a touch of bright, citrusy flavor. Be sure to use freshly squeezed orange juice here, as you also need the zest.
- Spices. Cinnamon and nutmeg add warm and cozy aromas, while a pinch of coarse salt ties it all together.
How to cook acorn squash in air fryer
Step 1: Prep squash and filling. Wash the squash and pat dry, then cut in half, scoop out the seeds, and score the flesh.
Combine the filling ingredients in a medium bowl and set aside.
Step 2: Cook stuffed squash. Air fry the acorn squash flesh side down at 325-330℉ (depending on your air fryer’s temperature settings) for 20 minutes. Then, flip, spray with olive oil, and cook at 400℉ for 10-12 minutes, adding the filling for the last 2-3 minutes.
Step 3: Plate and serve. Carefully remove the squash from the air fryer and set it on a plate. Drizzle maple syrup over top, and sprinkle with orange zest and a pinch of coarse salt. Cut the halves into two portions, and enjoy!
Slow cooker instructions
To cook your acorn squash in the slow cooker instead of air frying, prep the squash and filling mixture as you normally would, then proceed with these steps:
- Place the squash halves in the slow cooker, flesh side facing up.
- Spoon the filling in the middle and drizzle with olive oil.
- Cook 3 ½ hours on high or 5-6 hours on low until squash is tender.
The slow cooker method yields flavorful, tender squash. The difference is the caramelization you get from the air fry and oven-roasting methods.
Recipe tips
- Halve and seed squash. When cutting the squash in half, make the halves as evenly as possible so they cook at the same rate. You can use a spoon to scrape out all the seeds and pulp from the center to make room for the filling.
- Use finely chopped nuts. To create a filling with a crumble-like consistency, make sure the nuts are chopped as finely as possible. I use this mini food processor for this.
- Zest using a microplane. I love using this microplane to zest an orange for garnish before juicing it for the filling. It really helps the flavor pop.
- Line with foil or parchment. Consider lining the air fryer basket with aluminum foil or parchment to catch any filling and make cleanup easier.
- Don’t overcrowd the basket. One average-sized 4-5” wide acorn squash should fit halved in an air fryer basket, but my squash was larger, so I had to cook it in two batches. Keep this in mind when planning your meal.
Variations
If you were hoping for a more savory stuffed acorn squash recipe, try one of these alternate fillings:
- Sausage and wild rice stuffed. Stuff with a mixture of cooked wild rice, ground sausage, celery, onion, finely chopped pecans, cranberries, and dried sage.
- Spinach and mushroom stuffed. Combine sauteed spinach, mushrooms, onion, and garlic with bread crumbs and grated Parmesan for stuffing.
- Sausage and apple stuffed. Fill the squash with a mixture of cooked ground sausage, bread crumbs, diced apple, celery, ground sage, and finely chopped pecans.
Storing & Freezing
Storing: Once cooled, place leftover stuffed acorn squash in an airtight container and store it in the refrigerator for 3-4 days.
Freezing: Wrap portions of stuffed acorn squash tightly in plastic wrap or aluminum foil, place in a freezer-safe bag or container, and freeze for 2-3 months.
FAQ
For acorn squash halves, you can start by air frying them at 325-330℉
for about 20 minutes or until fork-tender. If stuffing the squash, add the filling after the initial 20 minutes, and then finish cooking at 400℉ until the filling is caramelized and warmed through.
If you do not have an air fryer or slow cooker, here’s how to cook stuffed acorn squash in the oven: Brush the flesh with olive oil and roast cut-side-down on a parchment-lined baking sheet at 375°F for 50-60 minutes, adding the filling and returning to the oven during the last 5-10 minutes.
Yes! After removing the seeds from the squash, rinse off the pulp under cold water. Then, spread the seeds on a baking sheet, drizzle them with olive oil, and season with salt and any spices you like. Then, roast at 300°F for about 15-20 minutes or until they turn golden brown.
More Air Fryer Recipes
- Air Fryer Roasted Carrots
- Air Fryer Greek Potatoes
- Air Fryer Sweet Potato Wedges
- Air Fryer Twice Baked Potatoes
If you made this acorn squash recipe in your air fryer or slow cooker, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Stuffed Air Fryer Acorn Squash {Slow Cooker option}
Ingredients
- 1 Acorn Squash
- ¼ cup panko bread crumbs can use gluten-free panko
- ¼ cup finely chopped pecans
- 2 tbsp melted butter
- 2 tbsp maple sugar can swap with brown sugar or coconut sugar
- 1½ tbsp freshly squeezed orange juice
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1 tbsp extra virgin olive oil
- olive oil spray
- ½ tsp orange zest for garnishing
Instructions
- Rinse squash and pat dry
- Cut squash in half, scoop out the seeds, and score the flesh.
- Stir all remaining ingredients together, except olive oil and orange zest.
- Place the squash flesh side down in the air fryer basket. Cook at 325-330 (depending on your air fryer temp settings) degrees F for 20 minutes.
- Flip over, spray with olive oil spray, raise the temp to 400 degrees, and cook for 10-12 minutes more (depending on the size of your squash), adding the filling for the last 2-3 minutes of cooking time. *Note: you can add the filling after flipping and place a small piece of foil over just the filling mixture for the last 10-12 minutes. This creates a crispier filling texture just make sure that it's covered so it doesn't burn.
- Carefully remove the squash from the air fryer onto a plate. Drizzle with a little maple syrup, and sprinkle with orange zest and a pinch of coarse salt. Slice halves into two slices and serve.
- Slow Cooker Method:
- Place the squash in the slow cooker, spoon the filling in the middle, and drizzle with olive oil
- Cook 5-6 hours on Low, or 3.5 hours on High, until squash is tender.
Notes
- Use finely chopped nuts. To create a filling with a crumble-like consistency, make sure the nuts are chopped as finely as possible.
- Zest using a microplane. I love using this microplane to zest an orange for garnish before juicing it for the filling. It really helps the flavor pop.
- Line with foil or parchment. Consider lining the air fryer basket with aluminum foil or parchment to catch any filling and make cleanup easier.
- Don’t overcrowd the basket. One average-sized 4-5” wide acorn squash should fit halved in an air fryer basket, but my squash was larger, so I had to cook it in two batches. Keep this in mind when planning your meal.
- Oven method: If you do not have an air fryer or slow cooker, here’s how to cook stuffed acorn squash in the oven: Brush the flesh with olive oil and roast cut-side-down on a parchment-lined baking sheet at 375°F for 50-60 minutes, adding the filling and returning to the oven during the last 5-10 minutes.
Nutrition
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My favorite recipe in the slow cooker is beef stew.
This slow-cooker stuffed acorn squash recipe looks amazing! The only problem … I’m allergic to walnuts!
My favorite is Slow Cooker Honey Garlic Chicken and Veggies.
I like making a lot of stuff in a slow cooker, but I must say that vegetarian chili comes out best when you use a slow cooker and along low cooking time.
I love to cook beef stew. The kids love it and we have it monthly.
I love vegetarian chili!
my favorite in the summertime is bbq pulled pork but in the winter time its chicken wild rice soup 🙂 these stuffed acorn squashes look AWESOME though!
I love slow cooker food, one of my favorites is a pot roast, always comes out moist.
We love acorn squash but have never made in the crockpot. I have one sitting here and will be making it tomorrow with this Amazing recipe! One of our many favorites in the crockpot are stuffed peppers the Somersize way and a ribrecipe that is to die for. Thanks for All the great recipes!!
My favorite is probably pulled pork, but that’s just because it’s what I make the most in my slow cooker. Crossing my fingers because my slow cooker bit the dust and I desperately need a new one before winter really sets in! Mine was ANCIENT! Your stuffed acorn squash looks awesome…I never think to do anything like that, but my old one didn’t have any of the controls either. When I get a new one, I’ll be willing to try a lot more stuff in it!
Rotel Dip! Once that cheese is melted you can’t drag me away from the crock pot.
I love making pot roast that falls apart when it’s finished.
Slow Cookers for the win!! I just used mine today to make shredded bbq chicken to use for quesadillas, sandwiches, and pasta this week. Such an easy way to get some food prep done while working.
I think I may try this squash recipe for our Thanksgiving dinner this year – looks so good!
Thank you Heather! Love shredded bbq in the slow cooker, too! Yum!
Just made pumpkin butter in the slow cooker. Applesauce is another favorite.
I like to make broth.
My family loves it when I make pot roast in my slow cooker. There is nothing better than coming home afer a long day at work to the delicious smell of pot roast.
I love to make Chili Con Carne in the slow cooker!
My favorite slow cooker recipe is taco soup
one of my favs, too, MaryAnn!
This time of year I like stews and chilis, but overall I like roasts and tenderloins because they come out so tender and juicy.
my favorite is roast with potatoes and carrots
applesauce!
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)
Regards
rose martine