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Stuffed Acorn Squash

Stuffed Acorn Squash
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Stuffed acorn squash is a cozy and comforting dish that pairs the natural sweetness and tender texture of roasted acorn squash with a customizable savory filling. Featuring simple ingredients like quinoa or rice, vegetables, optional ground meat, dried fruits, fresh herbs, and cheese, this recipe is perfect for a wholesome, flavorful meal that suits various dietary preferences and seasons.

Ingredients

Scale

Squash

  • 2 medium acorn squashes
  • Olive oil, for brushing and roasting
  • Salt and pepper, to taste

Filling

  • 1 cup cooked quinoa or rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 bell pepper, diced
  • 4 oz ground turkey or sausage (optional)
  • 1/4 cup dried cranberries or raisins
  • 1 tbsp fresh herbs (sage, thyme, or rosemary), chopped
  • 1–2 tbsp olive oil or butter, for sautéing
  • Salt and pepper, to taste
  • Additional spices as desired (e.g., cayenne, cinnamon)

Topping

  • 1/4 cup grated Parmesan or crumbled Feta cheese
  • Butter or olive oil for drizzling (optional)

Instructions

  1. Prepare the Squash: Slice the acorn squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast at 400°F (200°C) for 25-30 minutes until tender but still holding their shape.
  2. Cook the Filling: While the squash roasts, heat olive oil or butter in a skillet over medium heat. Sauté diced onions, minced garlic, celery, and bell peppers until softened and fragrant. If using ground turkey or sausage, add it now and cook until fully browned. Stir in cooked quinoa or rice, dried cranberries or raisins, and fresh herbs. Season with salt, pepper, and any additional spices you prefer.
  3. Stuff and Bake: Remove the roasted squash from the oven and carefully flip them cut-side up. Generously fill each half with the prepared stuffing mixture. Top each with grated Parmesan or crumbled Feta cheese if desired. Return to the oven and bake for an additional 15-20 minutes until the cheese is melted and golden, and the squash is fully tender.
  4. Serve and Enjoy: Let the stuffed acorn squash cool for a few minutes before serving to allow the flavors to meld and make handling easier. Garnish optionally with fresh chopped parsley, toasted nuts, or a drizzle of balsamic glaze. Serve with salads, roasted vegetables, or crusty bread to complete the meal.

Notes

  • Choose acorn squashes of similar size for even cooking.
  • Avoid overfilling the squash to prevent spillover and ensure even cooking.
  • Roast the squash cut-side down first to steam the flesh, making it tender and sweet.
  • Add a binder such as an egg or breadcrumbs to the stuffing for better cohesion.
  • Allow the dish to rest a few minutes before serving to improve texture and flavor blending.
  • Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months (best to freeze before baking).
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes rather than microwaving to preserve texture.

Nutrition

Keywords: stuffed acorn squash, roasted squash, savory stuffing, quinoa stuffing, gluten free, autumn recipe, vegetarian option

Find it online: https://sophiemelody.com/stuffed-acorn-squash/