Description
Stuffed Acorn Squash is a cozy, nutritious, and visually stunning meal perfect for a quick and wholesome dinner. This recipe pairs the natural sweetness and tender texture of roasted acorn squash with a savory, customizable filling of proteins, grains, nuts, and spices, delivering a harmonious balance of flavors and a beautiful rustic presentation.
Ingredients
Scale
Squash
- 2 medium acorn squashes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Filling
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 pound ground meat (such as turkey or sausage) or 1 cup plant-based protein like lentils
- 1 cup cooked grains (quinoa, rice, or farro)
- 1/4 cup nuts and/or seeds (such as pecans, walnuts, or pumpkin seeds)
- 1/4 cup dried fruit (optional; such as cranberries, raisins, or chopped apples)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh or dried thyme
- 1 teaspoon fresh or dried sage
- 1 teaspoon fresh or dried rosemary
- Cheese (optional): 1/2 cup crumbled feta, goat cheese, or shredded cheddar
Instructions
- Prepare and Roast the Squash: Wash the acorn squashes, slice them in half lengthwise, and scoop out the seeds. Brush the cut sides lightly with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast at 400°F (200°C) for 30-40 minutes until the flesh is tender but holds its shape.
- Cook the Filling: While the squash roasts, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant. Add your choice of ground meat or plant-based protein, cooking through and breaking it into small crumbles. Stir in cooked grains, nuts, seeds, and dried fruit (if using). Season with cinnamon, thyme, sage, rosemary, salt, and pepper. Simmer gently to combine flavors.
- Stuff the Squash: Once the squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon the filling generously into each cavity, mounding slightly. Sprinkle cheese on top if desired.
- Finish Baking: Return the stuffed squash to the oven at 375°F (190°C) for an additional 15 minutes or until the cheese is melted and golden and the filling is heated through. Let it cool slightly before serving.
Notes
- Choose squash of similar size for even roasting and consistent portions.
- Don’t discard the seeds; clean, season, and roast them separately for a crunchy snack.
- Do not overstuff the squash to avoid spills and ensure even heating.
- Use a sharp knife to safely slice the squash with clean edges.
- Allow the stuffed squash to rest for a few minutes before serving to hold its shape well.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed acorn squash
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg