Stuffed acorn squash is a wholesome, hearty dish that combines the natural sweetness of roasted acorn squash with a savory, flavorful filling. Perfect for fall and winter meals, this recipe is customizable with your favorite ingredients and works beautifully as a main course or side dish.
Why You’ll Love This Recipe
- Seasonal and comforting: Perfect for cozy autumn or winter meals.
- Healthy and nutrient-rich: Packed with fiber, vitamins, and wholesome ingredients.
- Customizable: Use your favorite proteins, grains, or veggies for endless variations.
- Elegant yet easy: A stunning dish that’s surprisingly simple to prepare.
- Perfect for special occasions: Great for holiday tables or dinner parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Squash:
- 2 acorn squashes (halved and seeds removed)
- Olive oil
- Salt
- Black pepper
For the Filling:
- Ground sausage, ground turkey, or ground beef (optional for a vegetarian dish)
- Cooked quinoa, rice, or farro
- Onion (diced)
- Garlic (minced)
- Celery (diced)
- Dried cranberries (optional)
- Chopped nuts (walnuts, pecans, or almonds)
- Fresh herbs (thyme, sage, or parsley)
- Parmesan cheese or goat cheese (optional)
- Olive oil or butter
Directions
Step 1: Roast the Squash
- Prepare the squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast the squash: Bake for 25-30 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and set aside.
Step 2: Make the Filling
- Cook the protein: If using ground sausage or meat, heat a skillet over medium heat with olive oil. Cook the meat until browned, breaking it into crumbles. Remove and set aside.
- Sauté the vegetables: In the same skillet, add a drizzle of olive oil or butter. Sauté the onion, garlic, and celery until softened, about 3-4 minutes.
- Combine the filling: Add the cooked protein, cooked grains, dried cranberries, nuts, and fresh herbs to the skillet. Stir well and season with salt and pepper to taste.
Step 3: Assemble and Bake
- Stuff the squash: Turn the roasted squash halves cut side up and fill each with the prepared filling.
- Add cheese (optional): Sprinkle with Parmesan or goat cheese for a creamy, savory topping.
- Bake again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the cheese is melted.
Step 4: Serve
- Garnish with additional fresh herbs or a drizzle of olive oil and serve hot.
Servings and Timing
- Servings: This recipe serves 4.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
Variations
- Vegetarian version: Skip the meat and use extra vegetables, beans, or lentils for a plant-based filling.
- Spicy kick: Add red pepper flakes or diced jalapeños to the filling.
- Sweet twist: Incorporate diced apples, cinnamon, and maple syrup for a sweeter flavor profile.
- Cheesy option: Mix shredded mozzarella, cheddar, or Gruyère into the filling.
- Mediterranean style: Use feta cheese, sun-dried tomatoes, olives, and oregano.
Storage/Reheating
- Storage: Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave until heated through.
- Freezing: Freeze fully baked stuffed squash in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
Can I make this recipe ahead of time?
Yes! Assemble the stuffed squash ahead of time, cover, and refrigerate. Bake just before serving.
Can I use other types of squash?
Yes, butternut squash or delicata squash are excellent alternatives. Adjust roasting times accordingly.
What grains work best for the filling?
Quinoa, rice, farro, or couscous work well and provide a hearty texture.
Can I make this vegan?
Absolutely! Use plant-based sausage, skip the cheese, and opt for olive oil or vegan butter.
How do I prevent the squash from tipping over?
Slice a small piece off the rounded bottom to create a flat base before roasting.
What side dishes pair well with stuffed squash?
Serve with a simple green salad, roasted vegetables, or crusty bread.
Can I omit the nuts?
Yes, the nuts are optional. You can replace them with seeds like pumpkin or sunflower seeds for added crunch.
How do I know when the squash is fully cooked?
The flesh should be tender and easily pierced with a fork.
Can I use canned beans in the filling?
Yes, black beans, chickpeas, or white beans add protein and work beautifully in the filling.
How can I make the filling creamier?
Stir in a dollop of cream cheese or a splash of heavy cream for a creamy filling.
Conclusion
Stuffed acorn squash is a delicious, nutritious dish that’s perfect for cozy dinners or special occasions. With its tender roasted squash and flavorful, customizable filling, it’s a recipe that looks impressive but is surprisingly easy to make. Whether you serve it as a main course or a side dish, this hearty and wholesome meal is sure to be a hit. Enjoy the comforting flavors of fall with this beautiful dish!
Print
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Roasting, Stuffing
- Cuisine: American
Description
This Stuffed Acorn Squash is a hearty, flavorful dish featuring roasted acorn squash filled with a savory stuffing of sausage, veggies, breadcrumbs, and herbs. Perfect for cozy fall dinners or as a festive holiday side dish!
Ingredients
For the Squash:
- 2 medium acorn squashes, halved and seeds removed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Filling:
- 1 tbsp olive oil
- 1/2 lb ground sausage (Italian or breakfast sausage works best)
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup cooked rice or quinoa (optional, for extra bulk)
- 1/2 cup breadcrumbs (or panko)
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the squash is tender when pierced with a fork.
- Cook the Filling:
- While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the ground sausage and cook until browned, breaking it into small crumbles.
- Stir in the diced onion, red bell pepper, and garlic. Cook for 3-4 minutes until the vegetables are softened.
- Add the cooked rice or quinoa (if using), breadcrumbs, Parmesan cheese, parsley, thyme, paprika, salt, and pepper. Mix until well combined. Remove from heat.
- Stuff the Squash:
- Remove the roasted squash from the oven and flip them cut side up.
- Spoon the sausage filling into each squash half, packing it gently.
- Bake Again:
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is golden brown on top.
- Serve:
- Garnish with additional parsley and Parmesan cheese, if desired. Serve hot and enjoy!
Notes
- Vegetarian Option: Swap the sausage for cooked lentils, mushrooms, or plant-based sausage crumbles.
- Meal Prep: You can roast the squash and prepare the filling ahead of time. Assemble and bake just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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