Get ready to fall in love with the sweet, nutty flavor of acorn squash! This versatile gourd is a blank canvas just waiting for your culinary creativity. In this article, we’ll take you on a flavorful journey through 20 delectable stuffed acorn squash recipes that will satisfy any palate.
From savory quinoa and kale to sweet pumpkin seed and goat cheese, each recipe showcases the perfect harmony of flavors and textures. Whether you’re a meat-lover or vegetarian, there’s something for everyone in this collection of mouth-watering dishes.
In this article, we’ll explore the versatility of stuffed acorn squash, from hearty, comforting options like sausage and apple to international-inspired flavors like Thai coconut curry and Moroccan spiced. With these recipes, you’ll be cooking up a storm in no time!
Stay tuned for the rest of the article to discover your new favorite recipe!
Quinoa and Kale Stuffed Acorn Squash
This recipe combines the natural sweetness of roasted acorn squash with the nutty flavor of quinoa and the earthy taste of kale. Perfect for a fall or winter meal.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 2 cups chopped kale, stems removed
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, red pepper flakes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up.
4. In a large bowl, combine cooked quinoa, chopped kale, Parmesan cheese, olive oil, salt, and pepper. Mix well.
5. Stuff each squash half with the quinoa mixture, dividing it evenly.
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.
7. Serve warm, garnished with additional Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Sausage and Apple Stuffed Acorn Squash
This recipe combines the flavors of sausage, apples, and roasted squash for a hearty and satisfying fall meal.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, diced
– 2 cloves garlic, minced
– 2-3 Granny Smith apples, peeled and diced
– 1 tsp dried sage
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the onion, garlic, apples, sage, salt, and pepper to the skillet. Cook until the onions are translucent and the apples are tender.
5. Stuff each squash half with the sausage and apple mixture, dividing it evenly.
6. Drizzle the tops with olive oil and roast in the preheated oven for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Wild Rice and Mushroom Stuffed Acorn Squash
This recipe combines the nutty flavor of wild rice with the earthy taste of mushrooms, all wrapped up in a perfectly roasted acorn squash.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1 cup wild rice
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Stir in the wild rice and thyme. Season with salt and pepper to taste.
6. Stuff each squash half with the mushroom-wild rice mixture.
7. Place the stuffed squash on a baking sheet lined with parchment paper and roast for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Curried Chickpea Stuffed Acorn Squash
This recipe combines the comforting warmth of roasted squash with the flavorful fusion of Indian spices and chickpeas, making for a unique and delicious vegetarian dish.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 can chickpeas, drained and rinsed
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together chickpeas, curry powder, cumin, smoked paprika, salt, and pepper.
4. Stuff each squash half with the chickpea mixture, dividing it evenly.
5. Drizzle the tops with olive oil and sprinkle with chopped cilantro (if using).
6. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Turkey and Cranberry Stuffed Acorn Squash
This autumnal recipe combines the flavors of roasted turkey, sweet cranberries, and nutty acorn squash for a deliciously comforting side dish or main course. Perfect for Thanksgiving or any fall gathering.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1/4 cup cooked turkey breast, diced
– 1/4 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together turkey, cranberries, olive oil, onion, garlic, sage, salt, and pepper.
4. Stuff each squash half with the turkey-cranberry mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. If using cheese, sprinkle on top during the last 10 minutes of roasting.
Cooking Time: 45-50 minutes
Lentil and Walnut Stuffed Acorn Squash
This recipe combines the natural sweetness of acorn squash with the savory flavors of lentils, walnuts, and aromatic spices. Perfect for a cozy fall or winter dinner.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 cup cooked lentils
– 1/2 cup chopped walnuts
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cooked lentils, chopped walnuts, cumin, salt, and pepper.
5. Stuff each squash half with the lentil mixture, dividing it evenly.
6. Place stuffed squash on a baking sheet, cut side up.
7. Roast for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Spinach and Feta Stuffed Acorn Squash
Roasted acorn squash filled with a savory blend of spinach, feta cheese, and aromatic spices makes for a delightful side dish or main course.
Ingredients:
– 2 medium-sized acorn squashes
– 1 package frozen chopped spinach, thawed and drained
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together spinach, feta cheese, olive oil, onion, garlic, cumin, salt, and pepper.
4. Divide the mixture among the squash halves, spooning it into the cavities.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and filling is golden brown.
Cooking Time: 45-50 minutes
Black Bean and Corn Stuffed Acorn Squash
This recipe brings together the sweetness of acorn squash and the savory flavors of black beans and corn, creating a perfect fall dish.
Ingredients:
– 2 medium-sized acorn squash
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds and pulp.
3. In a large skillet, heat olive oil over medium-high heat. Add black beans, corn kernels, and cilantro; cook for about 5 minutes or until the vegetables are tender.
4. Stuff each squash half with the bean-corn mixture, dividing it evenly between both.
5. Place the stuffed squash on a baking sheet, cut-side up, and bake for 30-40 minutes or until the squash is tender and the filling is heated through.
6. Serve warm, topped with shredded cheese if desired.
Cooking Time: 30-40 minutes
Bulgur and Pomegranate Stuffed Acorn Squash
This recipe combines the warmth of roasted squash with the nutty flavor of bulgur and the sweetness of pomegranate. Perfect for a cozy fall or winter meal.
Ingredients:
– 2 small acorn squashes (about 1 lb each)
– 1 cup cooked bulgur
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup pomegranate seeds
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1 tsp ground cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked bulgur, parsley, mint, pomegranate seeds, olive oil, salt, pepper, and cumin.
4. Stuff each squash half with the bulgur mixture, mounding it slightly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Pumpkin Seed and Goat Cheese Stuffed Acorn Squash
This recipe is a delightful fall twist on traditional stuffed squash, featuring the warm flavors of pumpkin seeds and creamy goat cheese.
Ingredients:
– 2 acorn squashes (about 1 lb each)
– 1/4 cup goat cheese, crumbled
– 1/4 cup pumpkin seeds
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together goat cheese, pumpkin seeds, salt, and pepper.
4. Stuff each squash half with the cheese-seed mixture, dividing it evenly between the two.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Place the stuffed squashes on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Farro and Roasted Vegetable Stuffed Acorn Squash
This recipe combines the natural sweetness of acorn squash with the savory flavors of farro and roasted vegetables, making for a delicious and nutritious fall-inspired dish.
Ingredients:
– 2 medium acorn squash (about 1 pound each)
– 1 cup farro
– 2 tablespoons olive oil
– 1 small onion, peeled and chopped
– 2 cloves garlic, minced
– 2 cups mixed roasted vegetables (such as Brussels sprouts, carrots, and red bell peppers)
– Salt and pepper to taste
– Optional: grated Parmesan cheese for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Cook the farro according to package instructions.
4. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Stuff each squash half with the cooked farro, roasted vegetables, and a sprinkle of salt and pepper.
6. Place the stuffed squash on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the squash is tender and the filling is heated through.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour
Tofu and Peanut Sauce Stuffed Acorn Squash
This recipe combines the comforting warmth of roasted squash with the creamy richness of peanut sauce, all wrapped up with a flavorful tofu filling. Perfect for a cozy night in!
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1/2 cup firm tofu, crumbled
– 1/4 cup creamy peanut sauce
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. In a bowl, mix together tofu, peanut sauce, soy sauce, sesame oil, salt, and pepper.
4. Stuff each squash half with the tofu mixture, dividing it evenly.
5. Roast for 45-50 minutes, or until the squash is tender and caramelized.
6. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 45-50 minutes
Bacon and Brussels Sprout Stuffed Acorn Squash
A savory and nutritious twist on traditional squash recipes, this dish combines the natural sweetness of acorn squash with the smoky flavor of bacon and the earthy taste of Brussels sprouts.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 6 slices of bacon, diced
– 1 pound Brussels sprouts, trimmed and halved
– 2 cloves of garlic, minced
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add the minced garlic and Brussels sprouts to the same skillet. Cook for 5-7 minutes or until the sprouts are tender.
5. Stuff each squash half with the cooked Brussels sprout mixture, crumbled bacon, and grated cheese (if using).
6. Place the stuffed squash on a baking sheet lined with parchment paper and drizzle with a little olive oil.
7. Bake for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Barley and Caramelized Onion Stuffed Acorn Squash
This recipe showcases the sweetness of caramelized onions and nutty flavor of barley, perfectly balanced within a roasted acorn squash. A delightful vegetarian main course for any occasion.
Ingredients:
– 2 medium acorn squashes (about 1 pound each)
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 1 cup pearl barley, rinsed and drained
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the onions over medium-low heat, stirring occasionally, until caramelized (about 20 minutes).
4. In a separate pot, bring the barley and vegetable broth to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the barley is tender.
5. Stuff each squash half with the cooked barley mixture and top with the caramelized onions.
6. Drizzle with olive oil and season with salt and pepper.
7. Roast the stuffed squashes in the preheated oven for 30-40 minutes, or until tender.
Cooking Time: 45-50 minutes
Mexican-Style Stuffed Acorn Squash with Avocado Crema
Experience the bold flavors of Mexico in this vibrant squash dish, where roasted acorn squash is filled with a savory mixture of corn, beans, and spices, topped with a creamy avocado crema.
Ingredients:
– 2 medium-sized acorn squash
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 cup cooked black beans
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 ripe avocados, mashed
– 1 lime, juiced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
4. Stir in the cooked black beans, corn kernels, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
5. Stuff each squash half with the corn and bean mixture.
6. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
7. Meanwhile, mix the mashed avocado with lime juice and salt to taste.
8. Serve the roasted squash topped with the creamy avocado crema and garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Mediterranean Stuffed Acorn Squash with Olives and Sun-Dried Tomatoes
This recipe combines the warm, comforting flavors of roasted squash with the bright, savory notes of Mediterranean cuisine. Perfect for a cozy dinner or as a side dish for your next gathering.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup pitted green olives, sliced
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon fresh oregano, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, garlic, olives, sun-dried tomatoes, and oregano.
4. Stuff each squash half with the mixture, dividing it evenly.
5. Place the stuffed squash on a baking sheet and roast for 45-50 minutes, or until the flesh is tender.
6. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese and return to oven for an additional 2-3 minutes.
Cooking Time: 45-50 minutes
Thai-Inspired Coconut Curry Stuffed Acorn Squash
Experience the harmony of sweet and savory flavors with this unique stuffed squash recipe, combining the warmth of Thai spices with the comfort of coconut curry.
Ingredients:
– 2 medium acorn squashes (about 1 lb each)
– 2 tbsp coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tsp Thai red curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: toasted peanuts or cashews for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squashes in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. In a skillet, heat coconut oil over medium-high. Add onion, garlic, and ginger; cook until fragrant, about 2-3 minutes.
4. Stir in curry paste and cook for an additional minute.
5. Pour in coconut milk, salt, and pepper; bring to a simmer.
6. Stuff each squash half with the curry mixture, dividing it evenly.
7. Cover baking sheet with foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 20-25 minutes, or until squashes are tender.
Cooking Time: 50-60 minutes
Moroccan Spiced Stuffed Acorn Squash with Dates
Warm up to the rich flavors of Morocco with this sweet and savory squash recipe. Tender acorn squash is stuffed with a blend of aromatic spices, fragrant dates, and toasted almonds.
Ingredients:
– 2 medium acorn squashes (about 1 lb each)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/2 tsp ground cardamom
– Salt and pepper, to taste
– 1/2 cup pitted dates, chopped
– 1/4 cup toasted almonds, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squashes in half lengthwise and scoop out seeds.
3. In a bowl, mix together olive oil, cumin, smoked paprika, cinnamon, cardamom, salt, and pepper.
4. Stuff each squash with the spice mixture, followed by chopped parsley, cilantro, dates, and almonds.
5. Place squashes on a baking sheet and bake for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Herbed Breadcrumb and Parmesan Stuffed Acorn Squash
This recipe combines the natural sweetness of acorn squash with the savory flavors of herbs and cheese, making for a perfect fall side dish. This stuffed squash is sure to be a hit at any autumn gathering.
Ingredients:
– 2 medium acorn squashes
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper.
4. Stuff each squash with the breadcrumb mixture, dividing it evenly between the two.
5. Drizzle olive oil over the stuffed squash and place on a baking sheet.
6. Roast for 45-50 minutes or until the squash is tender and the filling is golden brown.
Cooking Time: 45-50 minutes
Sweet Potato and Pecan Stuffed Acorn Squash
This recipe combines the natural sweetness of acorn squash with the warmth of roasted sweet potatoes and pecans, creating a deliciously comforting side dish perfect for fall gatherings.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup chopped pecans
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled blue cheese for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. In a large bowl, mix together sweet potatoes, brown sugar, granulated sugar, pecans, salt, and pepper.
4. Stuff each squash half with the sweet potato mixture, mounding it slightly.
5. Drizzle olive oil over the stuffed squash and bake for 45-50 minutes or until tender.
Cooking Time: 45-50 minutes
Summary
Discover the flavorful world of stuffed acorn squash with these 20 delicious recipes. From savory to sweet, and globally-inspired to traditional, there’s something for everyone. Recipes include Quinoa and Kale Stuffed Acorn Squash, Sausage and Apple Stuffed Acorn Squash, Wild Rice and Mushroom Stuffed Acorn Squash, and many more. Each recipe features a unique filling, from classic combinations like turkey and cranberry to international flavors like Moroccan spiced and Thai-inspired coconut curry. Get ready to impress your family and friends with these creative and mouthwatering stuffed acorn squash recipes!
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