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Stuffed Acorn Squash

Stuffed Acorn Squash
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Stuffed Acorn Squash is a cozy, colorful, and wholesome dish that combines the natural sweetness of roasted acorn squash with a hearty, savory filling. Featuring a blend of grains, vegetables, and protein with fresh herbs and cheese, this versatile recipe is perfect for weeknight dinners or festive holiday sides, delivering comforting flavors and a beautiful presentation.

Ingredients

Scale

Acorn Squash

  • 2 medium-sized acorn squash
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste

Cooked Grains

  • 1 cup cooked quinoa, rice, or farro (prepared according to package instructions)

Vegetables

  • 1 cup diced mushrooms
  • 1 cup diced onions
  • 1 cup diced bell peppers
  • 1 tablespoon olive oil (for sautéing)

Protein Options

  • 1 cup cooked ground turkey, sausage, or beans

Herbs and Spices

  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, chopped
  • Salt, to taste
  • Black pepper, to taste

Cheese

  • ½ cup grated Parmesan or crumbled feta cheese

Instructions

  1. Prepare the squash: Wash the acorn squash thoroughly. Cut each squash in half lengthwise and scoop out the seeds and stringy bits. Brush the flesh with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the flesh is tender when pierced with a fork.
  2. Cook the grains and protein: Cook your chosen grains according to package instructions. If using ground meat or sausage, brown it in a skillet with olive oil, breaking it up as it cooks. Season with garlic, salt, pepper, thyme, and sage.
  3. Sauté vegetables: In the same skillet, add diced onions, mushrooms, and bell peppers. Sauté until tender and fragrant, allowing the vegetables to develop natural sweetness.
  4. Combine stuffing ingredients: In a large bowl, mix cooked grains, sautéed vegetables, and protein. Add fresh herbs, a splash of olive oil, and cheese if desired. Mix gently until well combined and seasoned evenly.
  5. Stuff the squash and bake: Flip the roasted acorn squash halves cut-side up. Spoon the filling generously into each cavity. Top with additional cheese for a golden finish. Return to the oven and bake for another 15-20 minutes until heated through and cheese is melted and lightly browned.

Notes

  • Choose uniform, medium-sized acorn squash for even cooking.
  • Do not overfill the squash to prevent spilling and ensure browning.
  • Use a sharp knife to safely cut through the tough squash skin.
  • Pre-cook grains and proteins to save time and ensure thorough cooking.
  • Roast squash cut-side down first to steam the flesh and enhance tenderness.
  • Allow stuffed squash to rest briefly before serving to set the filling.

Nutrition

Keywords: stuffed acorn squash, roasted acorn squash, fall recipe, healthy dinner, vegetarian option, gluten free

Find it online: https://jamescookes.com/stuffed-acorn-squash/