Stuffed Acorn Squash

Slice into caramelized acorn squash and release a wave of nutty aroma, toasted herbs, and savory stuffing. This dish works for weeknights and holidays because you roast the squash while you build a hearty filling. Then you pack the shells and return them to the oven until the tops turn crisp and the centers taste plush. With precise prep, clear temperatures, and balanced seasoning, you’ll plate stuffed acorn squash that eats like a complete meal.

Ingredients

Serves 4 (as mains) or 6 (as sides)

Squash

• 2 medium acorn squash (about 1½ lb / 680 g each), halved pole-to-pole, seeds removed

• 2 tbsp olive oil

• ¾ tsp kosher salt

• ½ tsp freshly ground black pepper

Savory stuffing (base)

• 2 tbsp olive oil

• 1 small yellow onion, finely diced (about 1 cup / 150 g)

• 2 ribs celery, finely diced (about ¾ cup / 90 g)

• 1 medium carrot, finely diced (about ½ cup / 65 g)

• 2 garlic cloves, minced

• ½ lb (225 g) Italian sausage, casings removed or plant-based sausage (optional; see Variations)

• 1 cup (170 g) cooked wild rice blend or 1½ cups (225 g) cooked quinoa

• ½ cup (70 g) chopped toasted pecans or walnuts

• ½ cup (60 g) dried cranberries, chopped

• ¼ cup (20 g) grated Parmesan or nutritional yeast for dairy-free

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh sage (or 1 tsp dried)

• 1 tsp chopped fresh thyme leaves (or ½ tsp dried)

• ½ tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• ¼–½ tsp red pepper flakes (optional)

• ⅓ cup (80 ml) low-sodium chicken or vegetable broth

Topping (optional but excellent)

• ¼ cup (20 g) panko breadcrumbs

• 1 tbsp olive oil

• Pinch salt and pepper

Save

Instructions

1) Prep and par-roast the squash

Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Halve the squash from tip to stem using a heavy knife; rock the blade for control. Scoop out seeds and stringy fibers. Brush cut sides with 2 tbsp olive oil, then season with ¾ tsp salt and ½ tsp pepper. Arrange cut-side down on the pan. Roast 20–25 minutes until the flesh yields to firm pressure and the edges start to caramelize. This head start shortens final bake time and deepens flavor.

2) Build the aromatic base

While squash roasts, set a large skillet over medium heat. Add 2 tbsp olive oil. Stir in onion, celery, and carrot. Cook 6–8 minutes until vegetables soften and edges turn lightly golden. Add garlic and cook 30 seconds.

3) Brown the sausage (or alternative)

Crumble ½ lb sausage into the skillet. Cook 5–7 minutes, breaking it up, until browned and no pink remains. Drain excess fat if needed, leaving about 1 tablespoon for flavor. For a vegetarian version, sauté plant-based sausage 3–4 minutes until browned.

4) Fold in grains, fruit, nuts, and herbs

Reduce heat to low. Add cooked wild rice (or quinoa), toasted nuts, dried cranberries, Parmesan (or nutritional yeast), parsley, sage, thyme, ½ tsp salt, ¼ tsp pepper, and red pepper flakes if using. Stir to combine. Pour in ⅓ cup broth and simmer 1–2 minutes until the mixture feels moist but not wet. Taste and adjust seasoning. The stuffing should taste bold at this stage; the squash will mellow it.

5) Hollow and season the boats

Pull the squash from the oven and flip cut-side up. With a spoon, scrape 1–2 tablespoons of flesh from each cavity and fold that into the stuffing. This trick widens the well and pushes squash flavor into the filling. Lightly salt the cavities.

6) Stuff and top

Mound stuffing into each half, pressing lightly to fill corners without compacting. Mix panko with 1 tbsp olive oil, a pinch of salt, and pepper. Sprinkle over the tops for crunch.

7) Final bake

Lower oven to 400°F (205°C). Return stuffed squash to the oven and bake 15–20 minutes, until the tops brown and the centers read 165°F (74°C) on an instant-read thermometer. If the crumbs need more color, broil 1–2 minutes. Rest 5 minutes before serving so juices settle.

Tips for Perfecting the Dish

• Choose similar sizes. Even squash halves roast at the same rate. Aim for 1½ lb each.

• Par-roast cut-side down. You drive steam into the flesh and caramelize the edges for sweetness.

• Season in layers. Salt the vegetables, the stuffing, and the squash cavities. Layering builds depth.

• Moist, not soggy. Add just enough broth to bind. If stuffing looks dry, splash in 1–2 tbsp more.

• Texture balance. Include chewy grain, tender veggies, and crunchy nuts or crumbs.

• Use a thermometer. You lock in doneness and food safety without guesswork.

• Finish with acid. A squeeze of lemon or a dash of sherry vinegar right before serving brightens the whole plate.

Conservation and Storage

• Cool quickly. Transfer leftovers to shallow containers. Refrigerate within 2 hours.

• Refrigerate. Keep up to 4 days in airtight containers.

• Freeze. Wrap each half tightly and freeze up to 2 months. For best texture, leave off the panko and add fresh crumbs after reheating.

• Reheat. Bake at 350°F (175°C) for 20–25 minutes from chilled (loosely tent with foil). From frozen, bake 35–45 minutes, then uncover to re-crisp.

Variations

• Vegetarian harvest. Skip sausage. Add 1 cup (160 g) roasted mushrooms and ½ cup (80 g) cooked lentils. Use vegetable broth and nutritional yeast.

• Maple-apple. Fold in 1 small diced apple sautéed in 1 tsp butter with a pinch of cinnamon; finish with 1 tsp maple syrup.

• Feta and kale. Stir in 2 cups (60 g) chopped kale with the aromatics and cook until wilted; swap Parmesan for ½ cup (75 g) crumbled feta.

• Southwest. Replace wild rice with 1½ cups cooked quinoa, add 1 tsp chili powder, ½ tsp cumin, and ½ cup (80 g) black beans; finish with lime zest.

• Gluten-free. Use quinoa or rice and skip panko. Top with crushed, toasted pumpkin seeds for crunch.

• Nut-free. Replace nuts with toasted pepitas or sunflower seeds.

Serving Suggestions

• Main course. Plate each half with a simple arugula salad and lemon vinaigrette.

• Holiday side. Halve the filling amounts per shell and serve alongside roast poultry or salmon.

• Sauce boost. Drizzle brown butter with sage, or spoon a quick yogurt-lemon sauce (½ cup yogurt + 1 tsp lemon zest + salt).

• Make it a tray bake. Roast halved Brussels sprouts and red onion on the same pan during the final bake for an all-in-one platter.

• Garnish smart. Finish with chopped parsley, extra Parmesan, and a squeeze of lemon for contrast.

Conclusion

Roast the squash until sweet, build a balanced stuffing, and bake until the tops turn crisp. The method stays simple, yet the flavors run deep: nutty squash, savory aromatics, chewy grain, and bright pops of herb and fruit. You can steer the profile toward vegetarian, maple-apple, or Southwest without changing the core technique. Store leftovers safely, reheat until hot, and serve them as mains or sides. Stuffed acorn squash remains versatile, satisfying, and ideal for both busy nights and festive tables.

Stuffed Acorn Squash

---

• Author: Eleanor
• Total Time: 55 minutes
• Yield: 4 mains (or 6 sides)
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Roasted acorn squash halves filled with a savory wild-rice–sausage (or veg) stuffing, nuts, cranberries, herbs, and a crisp panko top.

---

Ingredients

• Squash: 2 medium acorn squash (≈1½ lb/680 g each), halved and seeded; 2 tbsp olive oil; ¾ tsp kosher salt; ½ tsp black pepper

• Stuffing base: 2 tbsp olive oil; 1 small yellow onion (1 cup/150 g), diced; 2 ribs celery (¾ cup/90 g), diced; 1 medium carrot (½ cup/65 g), diced; 2 garlic cloves, minced

• Protein: ½ lb (225 g) Italian sausage, casings removed or plant-based sausage

• Grains + mix-ins: 1 cup (170 g) cooked wild rice blend or 1½ cups (225 g) cooked quinoa; ½ cup (70 g) toasted pecans/walnuts, chopped; ½ cup (60 g) dried cranberries, chopped; ¼ cup (20 g) grated Parmesan or nutritional yeast; 2 tbsp parsley, chopped; 1 tbsp sage, chopped (or 1 tsp dried); 1 tsp thyme leaves (or ½ tsp dried); ½ tsp kosher salt; ¼ tsp black pepper; ¼–½ tsp red pepper flakes (optional); ⅓ cup (80 ml) low-sodium chicken or vegetable broth

• Topping: ¼ cup (20 g) panko; 1 tbsp olive oil; pinch salt and pepper

See also  Cottage Cheese Pizza Bowl: A Wholesome Delight You’ll Love

---

Instructions

• Par-roast squash. Heat oven to 425°F (220°C). Line a sheet pan. Brush squash cut sides with 2 tbsp oil; season with ¾ tsp salt and ½ tsp pepper. Place cut-side down. Roast 20–25 min until just tender and caramelized at edges.

• Sauté aromatics. In a large skillet on medium, heat 2 tbsp oil. Cook onion, celery, carrot 6–8 min until soft and lightly golden. Add garlic 30 sec.

• Brown protein. Add sausage; cook 5–7 min until browned. Drain excess fat, leaving ~1 tbsp. (For plant-based, cook 3–4 min to brown.)

• Build stuffing. Reduce heat low. Stir in wild rice (or quinoa), nuts, cranberries, Parmesan (or nutritional yeast), parsley, sage, thyme, ½ tsp salt, ¼ tsp pepper, and flakes if using. Add ⅓ cup broth; simmer 1–2 min until moist, not wet. Taste and adjust.

• Prep boats. Flip squash cut-side up. Scoop 1–2 tbsp flesh from each half; fold into stuffing. Lightly salt cavities.

• Fill + top. Mound stuffing into shells. Mix panko with 1 tbsp oil, pinch salt and pepper; sprinkle on top.

• Final bake. Lower oven to 400°F (205°C). Bake 15–20 min until tops brown and centers hit 165°F (74°C). Broil 1–2 min if needed. Rest 5 min.

Notes

• Even sizing = even roasting; target ~1½ lb squash.

• Layer salt at each stage.

• Add broth in small splashes; stuffing should hold together without pooling.

• Finish with lemon juice or sherry vinegar at the table for lift.

• For gluten-free: use rice/quinoa and skip panko; top with toasted pumpkin seeds.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roast + Sauté + Bake
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed half (main)
• Calories: 680 kcal
• Sugar: 16 g
• Sodium: 800 mg
• Fat: 44 g
• Saturated Fat: 11 g
• Unsaturated Fat: 33 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 9 g
• Protein: 22 g
• Cholesterol: 45 mg

Keywords: stuffed acorn squash, wild rice stuffing, sausage stuffed squash, vegetarian stuffed squash, holiday side