Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved and seeds removed; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 small onion, chopped; 2 garlic cloves, minced; 2 celery stalks, chopped; 1 cup mushrooms, chopped; 1 1/2 cups cooked quinoa, rice, or farro; 1/3 cup dried cranberries; 1/3 cup chopped walnuts or pecans; 2 tbsp fresh parsley, chopped; 1/4 cup grated Parmesan cheese (optional); 1/2 lb ground sausage or plant-based sausage (optional)

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Stuffed Acorn Squash is a cozy, wholesome dish that brings together sweet roasted squash and a hearty, flavorful filling. Whether I’m serving it as a vegetarian main or a festive side dish, this recipe delivers comfort, color, and big flavor in every bite.

Why You’ll Love This Recipe

I love how this recipe balances sweet and savory so perfectly. The natural sweetness of roasted acorn squash pairs beautifully with a filling that can be customized with grains, veggies, nuts, or even sausage. It looks rustic and elegant on the plate, making it ideal for holiday dinners or everyday meals. Plus, it’s a great way to eat seasonally and use up pantry staples. Stuffed Acorn Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

acorn squash, halved and seeds removed
olive oil
salt
black pepper
onion, chopped
garlic, minced
celery, chopped
mushrooms, chopped
cooked quinoa, rice, or farro
dried cranberries
chopped walnuts or pecans
fresh parsley, chopped
Parmesan cheese (optional)
ground sausage or plant-based sausage (optional)

Directions

I preheat the oven to 400°F and brush the cut sides of the acorn squash with olive oil, then sprinkle with salt and pepper.
I place the squash halves cut-side down on a baking sheet and roast until tender, about 30–40 minutes.
While the squash roasts, I sauté onion, garlic, celery, and mushrooms in olive oil until soft and fragrant.
I stir in the cooked grain of choice, cranberries, nuts, and herbs. If I’m using sausage, I cook it separately and mix it in.
I season the filling to taste, then remove the squash from the oven, turn them cut-side up, and fill each half generously with the mixture.
I return them to the oven for another 10–15 minutes to let the flavors meld and the tops crisp up slightly.
Just before serving, I sprinkle with Parmesan if I want a cheesy finish and garnish with fresh parsley.

Servings and timing

This recipe serves 4 as a main dish or 6–8 as a side. It takes about 15 minutes to prep and 45–55 minutes total to cook.

Variations

I like to swap in different grains like wild rice or couscous for variety. Roasted apples or butternut squash cubes make a nice seasonal touch. For a protein boost, I sometimes add chickpeas or lentils instead of sausage. A vegan version is easy too—I skip the cheese and use plant-based sausage or extra veggies.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I bake the squash halves at 350°F until warmed through, about 15–20 minutes. The microwave works too, but the oven keeps the texture better. Stuffed Acorn Squash

FAQs

Do I have to peel the acorn squash?

No, I don’t peel it. The skin softens in the oven and helps the squash hold its shape. It’s edible, but I usually scoop out the flesh and leave the skin behind.

Can I make it ahead of time?

Yes, I prepare the filling and roast the squash in advance, then assemble and reheat before serving. It’s a great make-ahead option for busy weeks or holiday meals.

What’s the best way to cut acorn squash?

I use a sharp knife and cut through the stem lengthwise. If the squash is too tough, I microwave it for a minute or two to soften slightly before slicing.

Can I freeze stuffed acorn squash?

Yes, I freeze the fully cooked and cooled stuffed squash halves. I wrap them tightly and reheat from frozen or thaw overnight and bake until hot.

What protein works well with this recipe?

Ground turkey, sausage, or plant-based meats work great. I also like adding lentils or white beans for a vegetarian protein boost.

Conclusion

Stuffed Acorn Squash is one of my go-to recipes when I want something hearty, seasonal, and beautiful on the plate. The combination of textures and flavors makes it satisfying and memorable, whether I’m serving it for a weeknight dinner or a festive holiday meal. It’s versatile, comforting, and always a hit at the table.