Stuffed acorn squash is a comforting and versatile fall dish, perfect for cozy dinners or festive gatherings. It features tender roasted squash filled with a savory mixture of grains, protein, vegetables, herbs, and cheese, all baked to bubbly perfection.

Why You’ll Love This Recipe

• Customizable filling options using grains, proteins, and vegetables
• Naturally gluten-free and easy to make vegetarian or vegan
• A perfect way to use up leftovers
• Great for fall and winter meals or holidays
• Can be prepped ahead for easy entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium winter squash (such as acorn, kabocha, red kuri, delicata, or spaghetti squash)
• 2 to 3 cups total of filling:
  • 1/2 to 1 cup cooked protein (e.g., sausage, beef, chicken, tempeh, or tofu)
  • 1 to 2 cups vegetables (e.g., onions, mushrooms, zucchini, peppers, greens)
  • 1/2 cup cooked grains or nuts (e.g., barley, quinoa, millet, farro, rice, walnuts)
  • 1/2 to 1 cup shredded cheese (e.g., mozzarella, provolone, Parmesan, feta)
  • 1 to 3 teaspoons herbs or spices (e.g., thyme, rosemary, cumin, chili powder)
• Olive oil
• Kosher salt
• Freshly ground black pepper

Directions

1. Preheat oven to 375°F and arrange a rack in the lower-middle position.
2. Cut the squash in half from stem to root and scoop out the seeds.
3. Place squash halves cut-side-down in a baking dish. Add enough hot water to fill the pan by 1/4 inch. Cover loosely with foil.
4. Roast for 30 to 50 minutes, until very soft and tender when pierced with a knife.
5. While squash is roasting, prepare your filling. Combine cooked or leftover ingredients in a bowl and season to taste.
6. Flip the cooked squash halves cut-side up. Rub insides with olive oil, sprinkle with salt and pepper, and stuff with prepared filling.
7. Cover with foil again and bake for another 15 to 20 minutes, until heated through and bubbly.
8. Optionally top with extra cheese and serve hot.

Servings and timing

Yield: 1 squash serves 2
Prep Time: 15 minutes
Cook Time: 45 to 70 minutes
Total Time: 60 to 85 minutes

Variations

• Use red kuri or delicata squash for a unique flavor
• Add cranberries or apple for sweetness
• Make it spicy with chili flakes or cayenne
• Go vegan with plant-based cheese and tempeh
• Add legumes like lentils or chickpeas for more protein

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.

FAQs

Can I make stuffed acorn squash ahead of time?

Yes, roast the squash and prep the filling in advance. Assemble and bake before serving.

What’s the best squash for stuffing?

Acorn, delicata, red kuri, kabocha, and spaghetti squash all work well.

Do I need to peel the squash?

No, the skin softens during roasting and holds the filling well. It’s edible, though some prefer to scoop out the flesh only.

Can I freeze stuffed squash?

Not recommended, as the texture can become watery after thawing.

What can I use instead of meat?

Tofu, tempeh, beans, or lentils are excellent vegetarian alternatives.

What herbs work best?

Thyme, rosemary, sage, or Italian seasoning complement the earthy flavors.

Can I add a sauce or glaze?

Yes, drizzle with balsamic glaze, pesto, or even cranberry sauce.

What cheese is best?

Mozzarella for meltiness, Parmesan for sharpness, or feta for tang.

Is this a full meal?

Yes, each half can serve as a satisfying main course.

Can I make it without grains?

Yes, replace grains with extra vegetables, nuts, or legumes.

Conclusion

Stuffed acorn squash is a cozy, adaptable recipe that celebrates the best of autumn produce. With endless possibilities for fillings and flavors, it’s a satisfying, nutritious meal that feels both comforting and elegant. Whether for a quiet dinner or a festive table, it never disappoints.

Print