Stuffed Acorn Squash Recipe

Introduction

This Stuffed Acorn Squash recipe is simple and delicious, making it a perfect centerpiece for any autumn meal. The natural sweetness of roasted acorn squash pairs beautifully with savory fillings for a comforting dish. For more seasonal inspiration, try the Cranberry-Glazed Roasted Butternut Squash Salad Recipe or explore cozy options like Delicious Fall Soups: 15 Cozy Soup Recipes.

Ingredients

This hearty stuffed acorn squash combines sweet roasted squash with a savory quinoa filling packed with earthy mushrooms, sweet-tart cranberries, and crunchy pecans for a satisfying texture and flavor experience.

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This Stuffed Acorn Squash recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully slice each acorn squash in half from stem to base. Use a sturdy spoon to scoop out the seeds and stringy pulp from the center of each half.

For easier cutting, you can microwave the whole squash for 1-2 minutes to slightly soften the skin. Place the cleaned squash halves cut-side up on a baking sheet lined with parchment paper.

Step 2 — Season and Roast the Squash

Brush the cut surfaces of the squash with olive oil and season generously with salt and pepper. This simple seasoning enhances the squash’s natural sweetness.

Roast the squash halves for 25-30 minutes until the flesh is just tender when pierced with a fork. The edges should begin to caramelize slightly. This pre-roasting ensures your stuffed acorn squash won’t have undercooked squash.

Step 3 — Prepare the Stuffing Base

While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until softened and fragrant, about 5 minutes.

For extra flavor, you can add diced celery or carrots at this stage. The vegetables should be tender but not browned to maintain their fresh taste in the final stuffing.

Step 4 — Cook the Protein

Add 1 pound of ground sausage or turkey to the skillet with the vegetables. Cook thoroughly, breaking it apart with a spoon until no pink remains, about 8-10 minutes.

If using plant-based protein like lentils or crumbled tofu, add cooked lentils or crumbled firm tofu at this stage and heat through. Drain any excess grease before proceeding.

Step 5 — Combine Stuffing Ingredients

Stir in 1 cup cooked quinoa or rice, ½ cup dried cranberries, and ¼ cup chopped pecans or walnuts. Add 1 teaspoon each of dried sage and thyme, plus salt and pepper to taste.

For a moister stuffing, mix in ¼ cup vegetable broth or apple cider. The mixture should hold together when pressed but not be soggy. Taste and adjust seasonings as needed.

Step 6 — Stuff the Squash Halves

Remove the partially roasted squash from the oven. Divide the stuffing mixture evenly among the four squash halves, packing it gently into the cavities.

Mound the stuffing slightly above the rim for an attractive presentation. The squash should still be firm enough to hold its shape while supporting the filling.

Step 7 — Final Baking

Return the stuffed acorn squash to the oven and bake for 15-20 minutes until the stuffing is heated through and the squash is completely tender.

For a golden top, broil for the final 2-3 minutes, watching carefully to prevent burning. The squash flesh should be easily pierced with a knife and the stuffing should be piping hot.

Step 8 — Rest and Serve

Let the stuffed acorn squash rest for 5 minutes before serving. This allows the flavors to meld and makes them easier to handle.

Garnish with fresh parsley or sage leaves if desired. Serve immediately while hot, as the stuffed squash makes a complete meal in itself.

Stuffed Acorn Squash Nutrition

Calories	285
Protein	11g
Carbohydrates	42g
Fat	10g
Fiber	7g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Customize your Stuffed Acorn Squash with these simple ingredient swaps to suit different dietary needs and flavor preferences.

• Protein Swap — Use lentils or chickpeas instead of ground meat for a plant-based version with earthy, hearty flavor.
• Lower-Carb Option — Replace quinoa with cauliflower rice for a lighter texture and nutty taste.
• Dairy-Free — Substitute cheese with nutritional yeast for a cheesy, savory flavor without dairy.
• Gluten-Free — Use certified gluten-free oats or breadcrumbs to keep the dish celiac-friendly.
• Low-Sodium — Skip added salt and use fresh herbs like rosemary or sage for aromatic depth.
• Nut-Free — Replace walnuts with toasted pumpkin seeds for crunch and a mild, nutty alternative.
• Vegan Version — Swap butter for olive oil and use vegetable broth for rich, savory notes.
• Spice Variation — Add smoked paprika or cumin instead of black pepper for a warm, smoky twist.

Serving Suggestions

• Serve your Stuffed Acorn Squash alongside a simple green salad with a tangy vinaigrette to balance the rich, savory filling.
• Pair this hearty dish with roasted chicken or turkey for a complete holiday or Sunday dinner centerpiece.
• For a cozy vegetarian meal, accompany the squash with a warm lentil soup or crusty whole-grain bread.
• Make it a festive appetizer by preparing smaller, halved squash and serving one half per person.
• Garnish the finished Stuffed Acorn Squash with fresh parsley, pomegranate arils, or toasted nuts for a beautiful color and texture contrast.
• Serve it over a bed of quinoa or farro to soak up any delicious juices and make the meal even more substantial.

This versatile Stuffed Acorn Squash is perfect for a weeknight dinner, a holiday table, or even a meal-prep lunch.

Common Mistakes to Avoid

• Mistake: Undercooking the squash, resulting in a tough, fibrous texture. Fix: Roast until a fork easily pierces the flesh, typically 45-60 minutes at 400°F (200°C).
• Mistake: Overfilling the squash cavities, causing spillage and uneven cooking. Fix: Leave a ¼-inch gap at the top to allow the filling to expand as it heats.
• Mistake: Skipping the oil and seasoning on the squash itself. Fix: Brush cavities with olive oil and season with salt and pepper before adding filling for enhanced flavor.
• Mistake: Using a wet filling mixture, which can make the final dish soggy. Fix: Cook grains like quinoa or rice separately and ensure ingredients like spinach are thoroughly wilted and drained.
• Mistake: Cutting the squash into unstable halves that tip over. Fix: Slice a thin piece off the rounded bottom of each half to create a flat, stable base for baking.
• Mistake: Not pre-roasting the squash before adding the filling. Fix: Partially roast the squash for 20-25 minutes first so it cooks fully without burning the topping.
• Mistake: Overcrowding the baking sheet, which leads to steaming instead of roasting. Fix: Arrange squash halves with at least an inch of space between them for proper air circulation.
• Mistake: Using bland fillings that don’t complement the squash’s natural sweetness. Fix: Incorporate contrasting flavors like savory sausage, tart cranberries, or aromatic herbs.
• Mistake: Neglecting to check for doneness visually and texturally. Fix: The squash flesh should be golden brown and tender, and the filling should be hot and cooked through.

Storing Tips

• Fridge: Store leftover Stuffed Acorn Squash in an airtight container for up to 4 days.
• Freezer: Wrap tightly or place in a freezer-safe container; freeze for up to 3 months.
• Reheat: Reheat in the oven at 350°F until the internal temperature reaches 165°F.

Always allow your Stuffed Acorn Squash to cool completely before refrigerating or freezing to maintain quality and food safety.

Conclusion

This Stuffed Acorn Squash is a perfect, hearty meal for crisp autumn evenings. We hope you love this recipe as much as we do! Give it a try and let us know how it turns out in the comments. For more seasonal inspiration, check out our Autumn is Here! Break Out the Dutch Oven and Make These Fall Soups! post. Don’t forget to subscribe for more delicious recipes!

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Stuffed Acorn Squash

Print Recipe

A delicious and hearty stuffed acorn squash recipe filled with a savory mixture of quinoa, vegetables, and herbs, perfect for a comforting fall meal.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium acorn squashes, halved and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C).
2. Place acorn squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
3. While the squash is roasting, cook quinoa in vegetable broth according to package instructions; set aside.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
5. Add mushrooms, thyme, and sage; cook until mushrooms are soft.
6. Stir in cooked quinoa, dried cranberries, and pecans. Season with salt and pepper.
7. Remove squash from oven and carefully turn cut side up.
8. Spoon quinoa mixture into each squash half, pressing down gently.
9. Sprinkle Parmesan cheese on top if using.
10. Return stuffed squash to oven and bake for an additional 10-15 minutes until heated through and cheese is melted.
11. Garnish with fresh parsley before serving.

Notes

For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative. You can also add cooked sausage or ground turkey for extra protein.

Nutrition

• Calories: 350
• Sugar: 8g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 10mg

FAQs

Can I make this Stuffed Acorn Squash ahead of time?

Yes, you can prepare this Stuffed Acorn Squash ahead. Assemble the squash and filling, then refrigerate for up to a day before baking. This makes it a convenient option for meal prep or entertaining.

What are some good filling variations for Stuffed Acorn Squash?

You can customize the filling with ingredients like quinoa, sausage, or different cheeses. For a vegetarian Stuffed Acorn Squash, try using lentils, wild rice, or nuts to add protein and texture.

How do I know when the Stuffed Acorn Squash is fully cooked?

The squash is done when the flesh is easily pierced with a fork and the filling is hot. The edges of the Stuffed Acorn Squash should be golden brown, indicating it is ready to serve.