Stuffed acorn squash is a staple in my kitchen, especially during the cooler months when I crave something hearty but not too heavy. I appreciate how the natural sweetness of the roasted squash pairs beautifully with the savory filling, creating a balanced and satisfying meal. The aroma of the squash roasting fills the kitchen with a warm, inviting scent that always signals comfort food is on the way. I often serve this dish as a main course for dinner or as a side for holiday meals, and it’s always a hit with family and guests alike.

Quick Facts

Why You’ll Love It

This stuffed acorn squash recipe combines simple ingredients into a flavorful, wholesome dish that’s easy to prepare. It’s versatile enough to customize with your favorite fillings and makes an impressive presentation. Here’s why it’s a go-to in my kitchen:

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients list balances sweet, savory, and earthy flavors. You’ll need acorn squash, a protein-rich filling, vegetables, and seasonings to bring it all together. Most items are pantry staples or easy to find fresh.

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon maple syrup or honey (optional)

Step-by-Step Instructions

Follow these steps to roast the squash and prepare a flavorful filling that complements its natural sweetness. Stuffing the squash before a final bake ensures everything is heated through and melded perfectly.

1. Preheat oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash halves with 1 tablespoon olive oil and season with a pinch of salt and pepper.
3. Place squash cut side down on a baking sheet and roast for 30-35 minutes until tender but still holding shape.
4. While squash roasts, heat remaining olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
5. Add chopped spinach, cooked quinoa or rice, cranberries, nuts, cinnamon, nutmeg, salt, and pepper. Stir to combine and cook for another 2-3 minutes until spinach wilts.
6. Remove squash from oven and carefully flip cut side up. Spoon the filling evenly into each squash half.
7. If using, drizzle maple syrup or honey over the filling and sprinkle Parmesan cheese on top.
8. Return stuffed squash to oven and bake for an additional 15 minutes until heated through and cheese is melted.
9. Remove from oven and let rest for 5 minutes before serving.

Chef Tips

Here are some practical tips to get the best results with this recipe, from roasting to stuffing and serving.

• Choose acorn squashes that are firm and heavy for their size.
• Don’t overcook the squash initially; it should be tender but not mushy.
• Toast nuts lightly before adding for extra flavor.
• Use cooked grains leftover from earlier meals to save time.
• Let stuffed squash rest briefly to avoid burning your mouth.

Substitutions

If you want to adjust the recipe for dietary needs or ingredient availability, here are some straightforward substitutions.

• Swap quinoa for cooked couscous, bulgur, or barley.
• Replace walnuts with almonds, pumpkin seeds, or sunflower seeds.
• Use kale or Swiss chard instead of spinach.
• Omit cheese or use a plant-based alternative for a vegan version.
• Replace maple syrup with agave or leave it out for less sweetness.

Storage & Reheating

This dish stores well and can be reheated without losing its texture or flavor. Follow these guidelines for best results.

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through.
• Microwave reheating is possible but may soften the squash further.
• Stuffing can be made ahead and refrigerated separately, then stuffed and baked before serving.

Perfect Pairings

Stuffed acorn squash pairs well with a variety of sides and beverages that complement its sweet and savory profile.

• Light red wine like Pinot Noir
• Mixed green salad with vinaigrette
• Roasted root vegetables
• Herb-roasted chicken or turkey

FAQs

Here are answers to common questions about making and customizing stuffed acorn squash.

Nutritional Note

This recipe provides a balanced mix of carbohydrates, healthy fats, and protein, along with fiber and vitamins from the squash and greens. Nutritional values will vary based on specific ingredient choices.