Few dishes capture the coziness of fall and winter like stuffed acorn squash. The natural sweetness of roasted squash pairs beautifully with savory fillings, making it a versatile centerpiece or hearty side. Imagine golden squash halves filled with a mixture of grains, vegetables, herbs, and sometimes even sausage or cheese. It looks impressive, tastes delicious, and is far easier to make than it appears.

Stuffed acorn squash is more than just a pretty plate—it’s a dish that balances comfort, nutrition, and elegance. Whether you’re hosting a holiday dinner or preparing a weeknight meal, this recipe adapts to your needs. Let’s dive into the ingredients, step-by-step method, and tips to perfect this crowd-pleasing dish.

Ingredients

For 4 servings:

For the Squash:

2 medium acorn squashes (about 1 ½ pounds each)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For the Filling:

1 cup cooked quinoa (or wild rice, farro, or couscous)
2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
2 garlic cloves, minced
1 medium carrot, diced (about ½ cup)
1 celery stalk, diced (about ½ cup)
½ red bell pepper, diced
1 apple, peeled and diced (optional, for sweetness)
½ pound ground sausage (Italian or chicken; optional for a heartier version)
½ cup dried cranberries or golden raisins
¼ cup chopped pecans or walnuts (toasted)
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground cinnamon (optional)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
½ cup grated Parmesan cheese (or crumbled feta/goat cheese, optional)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Squash

Preheat oven to 400°F (200°C). Slice each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp with a spoon. Brush cut sides and cavities with olive oil, then season with salt and pepper. Place squash halves cut side down on a parchment-lined baking sheet. Roast for 25–30 minutes until flesh is tender but not mushy.

Step 2: Cook the Grain Base

While the squash roasts, cook quinoa (or chosen grain) according to package instructions. This will form the bulk of the filling and absorb flavors from the vegetables and seasonings.

Step 3: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add diced onion, carrot, celery, and bell pepper. Cook for 5–6 minutes until softened and fragrant. Stir in garlic and cook for 1 more minute.

Step 4: Add Protein and Fruit

If using sausage, add it now. Cook until browned and fully cooked, about 6–7 minutes, breaking it apart with a spoon. Stir in diced apple for sweetness and let it soften slightly.

Step 5: Incorporate Flavor and Texture

Add cranberries, toasted nuts, thyme, sage, cinnamon, salt, and pepper. Stir to combine. Fold in the cooked quinoa and taste. Adjust seasoning with extra salt or pepper if needed.

Step 6: Fill and Bake

Remove roasted squash from the oven. Turn halves cut side up and spoon filling generously into each cavity. Sprinkle with Parmesan or chosen cheese. Return to oven and bake uncovered for 10–12 minutes, until cheese melts and filling is heated through.

Step 7: Garnish and Serve

Remove from oven, sprinkle with fresh parsley, and serve hot. Each half works as a generous main dish or can be halved again for smaller portions.

Conservation and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze filled squash halves individually wrapped in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes. For microwave reheating, cut squash into chunks for even heating.

Variations

Vegetarian-Friendly

Skip the sausage and add extra vegetables like mushrooms or zucchini. Use chickpeas or lentils for added protein.

Sweet Twist

Make a dessert-inspired version: swap out savory fillings for a mix of wild rice, dried cranberries, pecans, cinnamon, brown sugar, and a drizzle of maple syrup.

Cheese Lovers

Try stuffing with creamy goat cheese or topping with melted mozzarella for extra richness.

Grain Options

Quinoa keeps it light, but farro adds a nutty bite, while couscous gives a fluffier texture.

Flavor Twists

Mediterranean: Add olives, sun-dried tomatoes, and feta.
Southwest: Use black beans, corn, chili powder, and Monterey Jack cheese.
Thanksgiving-style: Mix in cornbread crumbles, sage, and roasted turkey.

Serving Suggestions

Main Dish: Pair with a simple green salad and crusty bread.
Side Dish: Serve alongside roasted chicken, turkey, or beef.
Holiday Table: Arrange several stuffed squashes on a platter for a stunning centerpiece.
Lunch Prep: Reheat halves for a nutrient-packed weekday lunch.

Tips for Perfecting the Dish

Choose the Right Squash: Look for firm acorn squashes with dark green skin and orange patches. Avoid squash with soft spots.
Pre-Roast the Squash: Always roast before stuffing—it softens the flesh and enhances natural sweetness.
Balance Flavors: Pair the squash’s sweetness with savory herbs, tangy cheese, or tart cranberries for contrast.
Texture Matters: Use a combination of grains, nuts, and dried fruit for a filling that isn’t mushy.
Don’t Overstuff: Pack the filling gently so it heats evenly.

Conclusion

Stuffed acorn squash strikes the perfect balance between comfort and elegance. With its tender roasted flesh and flavorful filling, it feels festive enough for a holiday spread yet practical enough for weeknight dinners. The recipe adapts to nearly any diet or flavor profile—vegetarian, meaty, sweet, or savory. Its versatility, beauty, and wholesome ingredients make it a true seasonal star.

When you bring stuffed acorn squash to the table, you’re not just serving a meal—you’re serving warmth, color, and a little piece of seasonal magic.

Save

How to Make Stuffed Acorn Squash

Author: hafsahafsa
Total Time: 65 minutes
Yield: 4 servings (1 squash half per serving) 1x
Diet: Vegetarian

Print Recipe

Description

A cozy fall and winter dish where roasted acorn squash halves are filled with a savory mix of grains, vegetables, herbs, nuts, and optional sausage. Perfect as a festive centerpiece or hearty weeknight meal.

Ingredients

Scale

For the Squash

2 medium acorn squashes (about 1 ½ pounds each)

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

For the Filling

1 cup cooked quinoa (or wild rice, farro, or couscous)

2 tablespoons olive oil

1 small yellow onion, diced (about 1 cup)

2 garlic cloves, minced

1 medium carrot, diced (about ½ cup)

1 celery stalk, diced (about ½ cup)

½ red bell pepper, diced

1 apple, peeled and diced (optional, for sweetness)

½ pound ground sausage (Italian or chicken; optional)

½ cup dried cranberries or golden raisins

¼ cup chopped pecans or walnuts (toasted)

1 teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon ground cinnamon (optional)

1 teaspoon salt (plus more to taste)

½ teaspoon black pepper

½ cup grated Parmesan cheese (or crumbled feta/goat cheese, optional)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Prepare the Squash

Preheat oven to 400°F (200°C).

Cut squash in half from stem to tip and scoop out seeds.

Brush cut sides with olive oil, season with salt and pepper.

Place cut side down on a parchment-lined baking sheet.

Roast for 25–30 minutes until tender.

Cook the Grain Base

Cook quinoa (or chosen grain) according to package instructions.

Sauté the Aromatics

Heat olive oil in a skillet over medium heat.

Add onion, carrot, celery, and bell pepper. Cook 5–6 minutes.

Stir in garlic and cook 1 minute.

Add Protein and Fruit

If using sausage, add and cook until browned (6–7 minutes).

Stir in diced apple to soften.

Build the Filling

Add cranberries, toasted nuts, thyme, sage, cinnamon, salt, and pepper.

Stir in cooked quinoa and adjust seasoning.

Fill and Bake

Remove squash from oven, turn cut side up.

Spoon filling into each cavity.

Sprinkle with Parmesan or cheese.

Bake uncovered 10–12 minutes until cheese melts.

Serve

Garnish with fresh parsley.

Serve warm as a main or side dish.

Notes

Pre-roasting squash enhances sweetness and ensures tender flesh.

Filling can be made ahead and refrigerated for up to 2 days.

Vegetarian option: omit sausage, add chickpeas or lentils.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish / Side Dish
Method: Roasting & Baking
Cuisine: American, Seasonal

Nutrition

Serving Size: 1 filled squash half
Calories: 420 kcal
Sugar: 12 g
Sodium: 780 mg
Fat: 23 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 8 g
Protein: 14 g
Cholesterol: 30 mg

Keywords: stuffed acorn squash, roasted squash with filling, quinoa stuffed squash, fall squash recipe, holiday side dish