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Stuffed Baked Acorn Squash brings together sweet roasted squash and savory filling into a show-stopping dish that feels both rustic and refined. Whether you’re hosting a cozy dinner party or meal prepping for the week, this is one of those recipes that impresses with minimal effort. It’s hearty enough to serve as a vegetarian main dish or a festive side to accompany roasted meats.
The beauty of this meal lies in its adaptability. You can keep it simple with a rice and herb blend or elevate it with sausage, cheese, and breadcrumbs. It turns out golden, bubbling, and irresistibly fragrant every time. One look at that perfectly caramelized edge and you know it’s going to be good.
What Is the Stuffed Baked Acorn Squash?
Stuffed Baked Acorn Squash is a comforting dish where halved acorn squash is roasted until tender, then filled with a flavorful stuffing mixture that can include grains, meats, cheeses, and herbs. After stuffing, the squash returns to the oven to bake until golden and bubbling. The natural sweetness of acorn squash pairs beautifully with savory ingredients, creating a balanced and satisfying meal.
Why You’ll Love This Recipe
- Nutritious and filling: Acorn squash is rich in fiber, potassium, and vitamins, making it a wholesome base.
- Versatile fillings: From vegetarian options to meat-based stuffings, it’s easy to tailor to any dietary need.
- Meal prep friendly: You can roast and stuff ahead, making weeknight dinners effortless.
- Impressive presentation: The halved squash serves as its own edible bowl, adding a rustic elegance to your plate.
Ingredients for Stuffed Baked Acorn Squash
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound Italian sausage (or vegetarian sausage), casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup cooked rice (white or brown)
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
How To Make the Stuffed Baked Acorn Squash
Step 1: Roast the Squash
Preheat your oven to 400°F (200°C). Place acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35–40 minutes, or until the flesh is tender when pierced with a fork.
Step 2: Prepare the Filling
While the squash roasts, heat a skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Add diced onion and garlic, cooking until softened. Stir in thyme, red pepper flakes, and cooked rice. Mix well and remove from heat.
Step 3: Stuff the Squash
Once squash is roasted, remove from oven and reduce heat to 375°F (190°C). Scoop a bit of flesh from each squash half to make room for filling (optional). Mix the scooped squash into the filling. Stir in Parmesan, breadcrumbs, and parsley.
Step 4: Bake Until Golden
Spoon the filling generously into each squash half. Return to oven and bake for 15–20 minutes, until tops are golden and edges are crispy.
What to Serve with Stuffed Baked Acorn Squash
Stuffed Baked Acorn Squash is a standalone star, but it pairs wonderfully with fresh green salads, crusty bread, or a tangy slaw. For a heartier spread, try it with creamy mashed potatoes or garlic butter green beans. A crisp white wine or apple cider makes the perfect finishing touch.
Top Tips for Perfecting Stuffed Baked Acorn Squash
- Choose ripe squash: Look for ones with deep green skin and firm flesh.
- Pre-roast thoroughly: Ensure the squash is fork-tender before stuffing to avoid undercooked centers.
- Mix in texture: Add toasted nuts or dried cranberries to the stuffing for a flavor boost.
- Cheese matters: Freshly grated Parmesan melts better and enhances the savory profile.
- Don’t overbake: Keep an eye on the oven in the final minutes to prevent drying out.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven until heated through or microwave individual portions.
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
If you don’t have acorn squash, delicata or small butternut squash are great substitutes. Just adjust baking time as needed since sizes and textures vary slightly.
Absolutely. Swap the Italian sausage with plant-based sausage or add extra rice, beans, or lentils for a protein-rich vegetarian option.
No need to peel it. The skin softens when roasted and helps the squash hold its shape while baking. It’s also edible if roasted long enough.
Use a fork to test the flesh. It should pierce easily and feel soft throughout. A golden-brown edge is another good indicator it’s ready.
Yes! You can roast the squash and prep the filling in advance. Store them separately and stuff and bake the next day for best texture.
Quinoa, farro, couscous, or even cauliflower rice work well as substitutes and can bring different textures and nutritional profiles.
Want More Dinner Ideas?
You might also like the Cheesy Zucchini Casserole, a creamy, bubbly bake that complements any fall table. Or try the Chicken and Wild Rice Casserole if you’re craving a dish with cozy flavor and hearty texture.
Looking for easy-prep mains? Check out the Garlic Butter Meatballs with Velvety Parmesan Penne, which delivers both comfort and speed. And don’t miss the Doritos Chicken Casserole—a bold, crunchy favorite with loads of cheesy goodness.
If you’re planning a make-ahead dinner, the Crazy Good Chicken Pasta Casserole is a lifesaver with its satisfying layers and rich flavor.
Save and Share This Stuffed Baked Acorn Squash
You can pin this recipe for later or print it out for your fall dinner planning.
If you try this Stuffed Baked Acorn Squash, I’d love to hear how it turned out. Did you stick with sausage or go vegetarian? Maybe added cranberries or nuts?
Your twists inspire others, so feel free to share in the comments.
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Stuffed Baked Acorn Squash
Equipment
- Baking sheet
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 medium acorn squash halved and seeded
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 pound Italian sausage or vegetarian sausage, casing removed
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes optional
- 1 cup cooked rice white or brown
- 0.5 cup grated Parmesan cheese
- 0.25 cup breadcrumbs
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Place squash cut side up on a baking sheet. Drizzle with oil, season with salt and pepper. Roast for 35-40 minutes until tender.
- Meanwhile, in a skillet, cook sausage until browned. Add onion and garlic; cook until softened. Stir in thyme, red pepper flakes, and rice. Mix and remove from heat.
- Optional: Scoop a bit of cooked squash flesh and mix it into the filling. Stir in Parmesan, breadcrumbs, and parsley.
- Lower oven to 375°F. Fill each squash half with stuffing. Bake 15-20 minutes more, until tops are golden.