Do you eat the skin of acorn squash?

Yes, acorn squash skin becomes tender when roasted. Many people enjoy eating it, though you can scoop out just the flesh if you prefer.

Can you make Stuffed Acorn Squash ahead of time?

Absolutely. You can roast the squash and prepare the filling a day in advance. Assemble just before baking for a fresh finish.

What is the best filling for Stuffed Acorn Squash?

It depends on your taste! Vegetarian versions with quinoa, cranberries, and nuts are popular, while hearty versions often use sausage, rice, and herbs.

How do you keep Stuffed Acorn Squash from getting soggy?

Be sure to roast the squash cut-side down first. This helps it caramelize and prevents excess moisture before adding the filling.

Stuffed Acorn Squash – 7 Easy Steps to Make at Home

Description

Stuffed Acorn Squash is a cozy, nourishing dish filled with the flavors of fall. Roasted squash halves become golden, tender bowls for a savory mix of grains, vegetables, herbs, and optional sausage or nuts. Perfect for holiday tables or weeknight dinners, this recipe blends comfort with elegance — and it’s surprisingly simple to make.

Ingredients

Scale

2–3 acorn squash, halved and seeds removed
2 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, chopped
1 celery stalk, diced
1 cup chopped spinach (optional)
2 cups cooked rice or quinoa
½ cup dried cranberries
½ cup chopped walnuts or pecans
½ pound ground sausage or turkey (optional)
1 teaspoon dried sage
1 teaspoon thyme
½ teaspoon rosemary
Pinch of cinnamon or nutmeg
Salt and pepper, to taste
½ cup shredded cheese (Parmesan, mozzarella, or Gruyère)
Fresh parsley, for garnish

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Instructions

Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25–30 minutes until tender.
In a skillet, heat remaining olive oil. Sauté onion, garlic, and mushrooms until softened. Add celery and spinach. Cook until wilted.
Add cooked sausage or turkey if using. Stir in cooked rice or quinoa, cranberries, nuts, and herbs. Season with salt, pepper, and a pinch of cinnamon or nutmeg.
Flip roasted squash cut-side up. Fill each half with the stuffing mixture and top with shredded cheese. Return to oven and bake for 10–15 minutes until cheese is melted and golden.
Garnish with fresh parsley and serve warm.

Notes

You can prepare the filling in advance and store in the fridge for up to 2 days. Stuffed acorn squash also freezes well — wrap individual halves in foil and freeze for up to 2 months. Reheat at 350°F until warmed through. Vegetarian? Just skip the sausage — the grains, nuts, and veggies are hearty on their own.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course, Side Dish, Holiday
Method: Baked
Cuisine: American, Fall, Vegetarian

Nutrition

Serving Size: 1 stuffed half
Calories: 320
Sugar: 9g
Sodium: 400mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 11g
Cholesterol: 25mg