Print

Stuffed Baked Acorn Squash

Stuffed Baked Acorn Squash
Print Recipe

A comforting and easy Stuffed Baked Acorn Squash recipe featuring tender roasted acorn squash halves filled with a savory, flavorful stuffing. This dish combines sweet, salty, and earthy notes, perfect for cozy fall meals and customizable to suit various dietary preferences.

Ingredients

Scale

Squash

  • 2 medium-sized acorn squashes, halved and seeded
  • 2 tbsp olive oil, divided
  • Salt, to taste
  • Black pepper, to taste

Stuffing

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked grains (quinoa, rice, or farro)
  • 1/3 cup chopped nuts (pecans or walnuts)
  • 1/4 cup dried cranberries or raisins
  • 2 tbsp fresh herbs (sage, thyme, or rosemary), chopped
  • Salt and black pepper, to taste
  • Optional: 1/4 cup cheese (feta, goat cheese, or parmesan), crumbled

Instructions

  1. Prepare the Squash: Carefully cut the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with 1 tbsp olive oil, then sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast at 400°F (200°C) for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
  2. Make the Filling: While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until soft and fragrant, about 5 minutes. Add the cooked grains, chopped nuts, dried cranberries, and fresh herbs. Mix well and season with salt, pepper, and your favorite spices. Fold in cheese if using, allowing it to melt slightly.
  3. Stuff the Squash: Once the acorn squash halves are roasted and cool enough to handle, flip them over so the cut side is up. Spoon the prepared filling evenly into the cavities, pressing slightly to pack it in without overstuffing.
  4. Final Bake: Return the stuffed squash to the oven and bake at 375°F (190°C) for an additional 15 minutes to meld flavors and lightly brown the top. Cheese on top will become golden and bubbly.
  5. Serve Warm: Remove from the oven and let cool a few minutes before serving. Garnish as desired and enjoy this hearty main or side dish packed with fall flavors.

Notes

  • Choose evenly sized squash for uniform cooking.
  • Don’t overstuff the squash to prevent filling from spilling during baking.
  • Pre-cook grains and veggies to ensure the stuffing is fully cooked and flavorful.
  • Use fresh herbs like parsley, thyme, or sage for enhanced aroma and taste.
  • Roast squash cut-side down to caramelize the flesh and develop deeper sweetness.
  • Store leftovers in an airtight container refrigerated for 3-4 days.
  • Freeze tightly wrapped or in freezer-safe containers up to 2 months; thaw overnight before reheating.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes to preserve texture and flavor.

Nutrition

Keywords: stuffed acorn squash, baked squash, fall recipe, gluten free, vegetarian option, savory squash stuffing

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