Stuffed Acorn Squash Recipe
Imagine this: a cozy, roasted acorn squash filled to the brim with all your favorite things — maybe some savory sausage, sautéed veggies, and a sprinkle of melty cheese. That’s exactly what this stuffed acorn squash is all about. It’s warm, hearty, and feels like comfort food at its best. And the best part? You can throw in whatever leftovers you have lying around. It looks so pretty when it comes out of the oven, too, but it’s super easy to make. Perfect for a main dish or even a fancy side, this one’s a keeper.
2 Servings
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
Want to make this stuffed acorn squash gluten-free? No problem at all! Just skip any grains that contain gluten, like barley or farro, and swap them for gluten-free options like quinoa, rice, or even millet. If you’re adding sausage, double-check the packaging to make sure it’s certified gluten-free. With these simple tweaks, you’ll have a dish that’s just as delicious and cozy without any gluten worries.