Stuffed Acorn Squash – Ever had those days when you want something cozy but also a little impressive? This Stuffed Acorn Squash checks all the boxes. You start with a tender, roasted squash that’s sweet and buttery, then fill it up with whatever you’ve got—savory meats, gooey cheese, crunchy veggies. It’s super versatile, so you can change it up depending on what’s hanging out in the fridge. Plus, it’s easy enough for a weeknight but fancy enough for guests.
Okay, so the first time I made this was a total gamble. I had this lonely acorn squash just sitting on the counter, and a random mix of leftovers—some sausage, a few veggies, a bit of cheese. I thought, “What the heck, let’s see what happens.” I wasn’t expecting much, but when it came out of the oven, the kitchen smelled incredible. My husband took one bite and was like, “You NEED to make this again.” Even my picky eater finished his plate. So now, it’s one of our favorite go-to meals. Easy, tasty, and a little bit fancy.
What makes this Stuffed Acorn Squash truly special?
This dish is like a warm, comforting hug on a plate. The sweetness from the roasted squash pairs perfectly with the savory, cheesy filling, and there’s just enough crunch to keep things interesting. Plus, it’s ridiculously easy to throw together, and you can mix and match the ingredients however you like. Perfect for a quick dinner, or when you need to look like you put in way more effort than you did.
What You Need To Make This Stuffed Acorn Squash Recipe?
Acorn Squash (or any winter squash): This is your star, the edible bowl that makes everything look so good. I usually grab an acorn squash, but if you have kabocha, delicata, or even spaghetti squash hanging around, go for it. They all work beautifully. Just make sure it’s about the size of a grapefruit; anything smaller and you won’t fit enough stuffing!
Protein (sausage, beef, chicken, tempeh, tofu): You’ve got options here. Want something hearty? Go for sausage or ground beef. Need a lighter option? Shredded chicken does the trick. And if you’re keeping it vegetarian, tempeh or tofu are great. I love using leftover cooked meat because it makes this recipe come together even faster.
Veggies (onions, mushrooms, zucchini, peppers, greens): This is your chance to clean out the fridge. I toss in whatever I have on hand—mushrooms for earthiness, peppers for a little color, or greens to make me feel healthy. The more colorful, the better.
Grains and Nuts (barley, quinoa, walnuts, pecans): Here’s where you can get a little creative. I usually throw in quinoa because it soaks up all the flavors, but a handful of chopped walnuts or pecans adds a nice crunch. Honestly, it’s a great way to use up those little bits of grains you’ve got lying around.
Cheese (shredded): Because everything is better with cheese, right? I like a sharp cheddar or Gruyère, but you do you. Even mozzarella works if you want that melty, gooey goodness. You don’t need a lot, just enough to add some creaminess.
Olive Oil, Salt, and Pepper: These are the basics. Olive oil keeps the squash soft and moist, and a pinch of salt and pepper brings out all the flavors. Simple but so important.
Herbs & Spices: Fresh thyme, rosemary, or even a bit of sage can elevate this dish. Don’t skip the herbs; they give the filling that extra something special that makes you look like you really know what you’re doing.
Steps To Make Stuffed Acorn Squash:
Prep the Squash: First things first, preheat your oven to 375°F and make sure the rack is in the lower-middle spot. Now, take your squash and slice it in half from stem to root. Scoop out all those seeds and gunk—no one wants that in their dinner!
Roast It: Place the squash halves cut-side down in a baking dish. Pour in just enough hot water to cover the bottom by about 1/4 inch. Cover the whole thing loosely with some foil. Pop it in the oven and let it roast for about 30 to 50 minutes. The time depends on how big your squash is, but you’ll know it’s done when a fork slides in easily.
Want To Save This Recipe?
While That’s Roasting, Make the Filling: You’ve got about 30-50 minutes, so this is when you prep your filling. You can use leftovers (always a win) or cook up something fresh. Sauté your proteins, toss in the veggies, mix in grains or nuts, and season it all up. Make sure everything is cooked through and nicely combined. Taste it and add a little more salt, pepper, or herbs if you think it needs it.
Flip & Fill: Once your squash is tender, take it out of the oven and flip the halves over so they look like little bowls. Rub a bit of olive oil on the inside and sprinkle with salt and pepper. Now, scoop your filling into each half. Don’t be shy—pile it high!
Back in the Oven: Cover the dish with foil again, then slide it back into the oven for another 15 to 20 minutes. This gives everything a chance to get hot and bubbly. If you’re feeling extra, sprinkle some extra cheese on top and let it melt.
Serve & Enjoy: When it’s done, pull it out of the oven, let it cool for a minute, and dig in! Add a little extra fresh thyme on top if you want to get fancy.
Tip:
Here’s a little trick to make this stuffed acorn squash extra delicious: before you add the filling, brush the inside of the roasted squash with a bit of maple syrup or honey. I know it sounds simple, but it makes such a difference! That hint of sweetness mixed with the savory filling gives each bite an amazing flavor balance. Plus, if you’re using something like sausage or a mix of roasted veggies, the sweet glaze kind of caramelizes and brings out those rich, earthy flavors. Oh, and don’t forget—if you want a bit of a crispy, golden top, pop it under the broiler for the last minute or two. It’ll give you those slightly browned, bubbly bits that are so good. Trust me, once you try it, you’ll always want to do it this way!
Frequently Asked Questions:
Can I make this recipe ahead of time?
Absolutely! You can roast the squash and prep your filling a day in advance. Just store them separately in the fridge. When you’re ready to eat, stuff the squash and bake until everything is heated through. Perfect for busy nights!
What other types of squash can I use?
You’re not limited to acorn squash! Feel free to experiment with kabocha, delicata, or even spaghetti squash. Just adjust the roasting time as needed—some squash varieties might cook a little quicker.
Can I make this vegetarian or vegan?
Definitely! Swap out the meat for plant-based proteins like crumbled tofu, tempeh, or even chickpeas. You can use veggie broth instead of water when roasting and go for vegan cheese or leave out the cheese entirely. So many ways to make it work for different diets!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Acorn Squash Recipe
Ingredients
- 1 medium winter squash around the size of a grapefruit or a bit bigger, like acorn, kabocha, red kuri, sweet dumpling, delicata, or even spaghetti squash
- 2 to 3 c of filling see suggestions below
- Olive oil
- Kosher salt
- Freshly ground black pepper
General filling amounts — to make 2 to 3 c total:
- 1/2 to 1 c protein — try ground sausage ground beef, chicken, tempeh, or baked tofu
- 1 to 2 c veggies — think onions mushrooms, zucchini, peppers, or leafy greens
- 1/2 c cooked grains or nuts — like barley quinoa, millet, farro, rice, walnuts, almonds, or pecans
- 1/2 to 1 c shredded cheese
- 1 to 3 tsp herbs or spices — go with whatever suits your mood
Instructions
- Preheat your oven to 375°F and move a rack to the lower-middle spot. Slice the squash in half from top to bottom, scoop out the seeds, and discard them.
- Place the halves cut-side down in a baking dish, then add about 1/4 inch of hot water to the pan. Cover it loosely with some foil.
- Roast the squash for 30 to 50 minutes, depending on its size. You’ll know it's ready when you can easily poke through it with a fork or paring knife. While it's roasting, get your filling ready.
- You’ll need 2 to 3 cups, depending on how big your squash is. Mix and match leftovers like cooked chicken or roasted veggies, or whip up something fresh. If using raw ingredients, make sure to cook them first, then combine everything in a bowl. Season to taste with your favorite herbs, salt, and pepper.
- Once the squash is done, flip the halves so they create little bowls. Give the insides a quick brush of olive oil, then a little sprinkle of salt and pepper to bring out all the flavor. Fill them up generously with your prepared mix — don’t be afraid to pile it high!
- Cover with foil again and pop it back in the oven for another 15 to 20 minutes until everything is warm and bubbly. If you’re feeling extra indulgent, sprinkle some more cheese on top. Serve hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
