Looking for a cozy and colorful weeknight dinner that feels special without a lot of fuss? Stuffed acorn squash is hands down one of my favorite go-to meals when I want something warm, hearty, and a little bit festive. This stuffed acorn squash I’m obsessed with combines comforting autumn flavors with simple prep, making it the perfect way to shine a seasonal vegetable front and center.
The beauty of stuffed acorn squash lies in its versatility and satisfying nature. You get a naturally sweet, tender squash base filled with savory, flavorful ingredients that fill your kitchen with the kind of aroma that instantly makes you hungry. Plus, it’s a great way to sneak some veggies into dinner while still feeling indulgent.
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- Quick win: Ready in under an hour, perfect for weeknight dinners.
- Flavor twist: The combination of savory stuffing with the squash’s natural sweetness keeps things interesting.
- Pantry-friendly: Use staples you likely have on hand along with seasonal produce.
- Kid-friendly: Mild seasonings and a colorful plate make them a hit with picky eaters.
- Seasonal appeal: Perfect for fall and winter dinners, but easy to adapt year-round.
What Type of Acorn Squash Should I Use?
Choose acorn squash that feels heavy for its size with a firm, dark green skin and bright orange flesh inside. This indicates ripeness and sweetness. Look for squash with minimal blemishes or soft spots.
Fresh acorn squash is best for the most natural sweetness and texture. If you’re using frozen, thaw completely and drain any excess moisture to avoid a soggy filling. Dried ingredients in the stuffing such as cranberries or mushrooms should be rehydrated and patted dry before mixing, ensuring the best texture overall.
Options for Ingredient Alternatives
- Swap butter for olive oil or coconut oil (chill the mixture if using coconut oil to firm up).
- Use chicken, turkey, or vegetable broth for moist stuffing.
- Dairy swaps could be almond milk, oat milk, or coconut milk for creaminess.
- Replace fresh herbs with dried if fresh aren’t available, just use less.
- Use dried cranberries or raisins if fresh fruit is out of season, soaking them briefly ahead.
The Biggest Challenges While Cooking
- Avoid overstuffing the squash; it can cause uneven cooking fill loosely.
- Roast squash halves cut side down first for tender flesh, then flip for stuffing.
- Keep delicate greens like spinach or kale folded in last to avoid wilting too much during mixing.
- If the stuffing seems dry, add broth a tablespoon at a time.
- Don’t undercook the squash; it should be soft but not mushy to hold filling well.
Storage & Freezing Instructions
Stuffed acorn squash leftovers keep well in the fridge up to 3 days, tightly covered. Reheat gently in the oven or microwave to maintain texture.
To freeze, wrap each stuffed half tightly in plastic wrap and foil or place in airtight containers with parchment between layers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
You can prepare the filling ahead and freeze it separately. Thaw and warm before stuffing the roasted squash shells just before serving.
Estimated Nutrition
This recipe makes about 4 stuffed halves.
- Total calories: approximately 1200–1400
- Per serving (1 half): around 300–350 calories
- Carbs: 40–45 grams; Protein: 8–10 grams; Fat: 12–15 grams
- High in fiber and vitamins A and C from the squash and veggies.
Ingredients
- 2 medium acorn squash, halved and seeded (about 2 1/2 lbs total) (1.1 kg)
- 2 Tbsp olive oil (30 ml)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa or rice (185 g cooked)
- 1/2 cup mushrooms, chopped (50 g)
- 1/3 cup dried cranberries, soaked and drained (50 g)
- 2 cups fresh spinach or kale, chopped (60 g)
- 1/2 cup crumbled feta or goat cheese (75 g)
- 1 tsp ground cinnamon
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped walnuts or pecans (optional) (30 g)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Preheat oven to 400 degrees F (200 degrees C). Lightly brush cut sides of the acorn squash halves with 1 tbsp olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment.
Roast squash for 25-30 minutes, or until tender when pierced, flipping cut side up halfway through. Remove and set aside to cool slightly.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook another minute.
Add mushrooms to the skillet and sauté until tender and browned. Stir in cooked quinoa or rice, cranberries, spinach, cinnamon, paprika, salt, and pepper. Cook for 2-3 minutes until spinach wilts.
Remove skillet from heat. Gently fold in crumbled cheese and nuts last, to keep texture intact.
Spoon the filling evenly into each squash half, mounding slightly. Return the stuffed squash to the oven for about 10-15 minutes until heated through and cheese softens.
Garnish with fresh parsley if desired. Serve warm, enjoying the contrast of sweet roasted squash and savory stuffing.
Tips, Variations & Serving Ideas
- Add cooked sausage or ground turkey to filling for a meatier version.
- Stir in a handful of dried cherries or fresh pomegranate seeds for extra brightness.
- Swap quinoa for wild rice or couscous.
- Underbake slightly if you prefer firmer squash for texture contrast.
- Serve with a crisp green salad or crusty bread for a complete meal.
- Leftovers make great lunch in a pinch reheat in the oven to keep squash from getting soggy.
- Use fresh sage or thyme for an earthy twist.
FAQs
Q: Can I prepare these ahead for a dinner party?
A: Yes, roast and salt the squash a day ahead and prepare the stuffing separately. Assemble and bake just before serving.
Q: What can I use instead of quinoa?
A: Cooked rice, bulgur, or even lentils work well and absorb flavors beautifully.
Q: Is this recipe gluten-free?
A: Absolutely, just be sure to use certified gluten-free ingredients if needed.
Save This for Later (Pinterest)
Love cozy meals that feel like a warm hug? Save this stuffed acorn squash recipe on Pinterest to enjoy on your next chilly night. Don’t forget to share with friends who love simple, seasonal dinners!
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