Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 acorn squashes, halved and seeds removed; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1/2 cup dried cranberries; 1/4 cup walnuts, chopped; 1/4 cup parsley, chopped; 1 teaspoon thyme; 1 teaspoon garlic powder; Salt and pepper, to taste

Highlighted under: Light & Nourishing

I love making stuffed acorn squash during the fall season; it’s a dish that truly embraces the flavors of autumn. The sweetness of the roasted squash pairs beautifully with savory fillings, creating a delightful harmony on the plate. Each time I prepare this meal, I experiment with different fillings, but I always come back to a mix of quinoa, cranberries, and nuts for that perfect balance of textures and flavors. It’s satisfying, nourishing, and feels festive, making it an ideal centerpiece for any dinner table.

Created by

Brianna Tate

Last updated on 2026-02-07T17:49:35.361Z

When I first tried making stuffed acorn squash, I was amazed at how simple yet impressive it is. Roasting the squash until it's tender and caramelized brings out its natural sweetness, which really enhances the overall flavor of the dish.

Over the years, I've fine-tuned my stuffing mixture—cooked quinoa, toasted nuts, and fresh herbs are perfect additions that bring it all together. I always recommend tasting the stuffing before filling the squash to ensure it has the seasoning balance you desire; it makes a world of difference!

Why You'll Love This Recipe
A warm, comforting dish perfect for chilly nights
Sweet and savory flavors that complement each other beautifully
A healthy, plant-based option that's filling and nutritious

Mastering the Roast

Roasting the acorn squash is a crucial step that brings out its natural sweetness. When preparing your squashes, make sure to cut them evenly in half to ensure uniform cooking. The olive oil not only adds flavor but also helps achieve a beautifully caramelized exterior. Look for golden edges and a tender texture when you test with a fork to know they’re done.

If you're concerned about the skin being tough, consider roasting the squash cut side up with a splash of water in the baking dish to create steam. This method can help soften the skin while roasting and provide an extra layer of moisture, leading to a perfectly cooked squash.

Perfect Quinoa Every Time

Utilizing vegetable broth instead of water not only enhances the flavor of your quinoa but also infuses it with greater depth. Make sure to watch your quinoa closely during the simmering process; you want it to absorb all the broth completely without burning. If you notice it sticking to the bottom of the pan, remove it from heat and let it sit covered for a few minutes to allow any remaining steam to finish cooking it.

For added texture, consider toasting your quinoa lightly in the pan with a little olive oil before adding the broth. This will give the quinoa a nutty flavor and a slightly firmer bite, which contrasts nicely with the softness of the roasted squash.

Customizing Your Filling

This filling is versatile, and I often play around with different ingredients based on what I have on hand. For a protein boost, you could mix in some black beans or chickpeas. Just be sure to drain and rinse canned versions well to keep the filling from getting too moist. Alternatively, if you prefer a nut-free version, sunflower seeds can provide a similar crunch without the allergenic concerns.

Feel free to add seasonal vegetables like sautéed kale or spinach for extra nutrition and color. Just be sure to wilt them quickly in the pan before mixing them into the filling to maintain their vibrant color and prevent excess moisture from making the filling soggy.

Ingredients

Gather all the ingredients before you start for a smooth cooking process.

For the Squash

2 acorn squashes, halved and seeds removed
2 tablespoons olive oil
Salt and pepper, to taste

For the Filling

1 cup quinoa, rinsed and drained
2 cups vegetable broth
1/2 cup dried cranberries
1/4 cup walnuts, chopped
1/4 cup parsley, chopped
1 teaspoon thyme
1 teaspoon garlic powder
Salt and pepper, to taste

Make sure to taste and adjust the seasoning of the filling before stuffing.

Instructions

Prepare the acorn squash first for even cooking.

Roast the Squash

Preheat the oven to 400°F (200°C). Drizzle the cut sides of the acorn squashes with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes, or until fork-tender.

Cook the Quinoa

In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until all the liquid is absorbed.

Prepare the Filling

In a large bowl, mix the cooked quinoa with cranberries, walnuts, parsley, thyme, garlic powder, and season with salt and pepper to taste.

Stuff the Squash

Remove the roasted squash from the oven and let cool slightly. Flip them cut side up and fill each half with the quinoa mixture, pressing down slightly to pack.

Final Bake

Return the stuffed squash to the oven and bake at 400°F (200°C) for an additional 10-15 minutes until heated through.

Serve warm, garnished with additional herbs or nuts if desired.

Pro Tips

Feel free to customize the filling with your choice of nuts and dried fruits. Adding spices like cinnamon or nutmeg can give an extra autumn flavor.

Make-Ahead Tips

You can prepare the filling a day in advance to make dinner time easier. Simply store it in an airtight container in the refrigerator. When you're ready to cook, just stuff the roasted squash and reheat them in the oven. This not only saves time but also allows the flavors to meld together beautifully overnight.

If you want to take it a step further, you can roast the squashes ahead of time as well. Once cooled, store them wrapped in plastic. When ready to serve, stuff with the prepared filling and bake until heated through, ensuring the squash remains tender.

Storage and Reheating

To store leftovers, keep the stuffed squash in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method ensures the squash retains its texture without becoming mushy from microwave reheating.

If you have a large batch you want to save for later, consider freezing the stuffed squash. Wrap each half tightly in plastic wrap and then place in a freezer-safe container. To reheat from frozen, bake at 375°F (190°C) for about 30-40 minutes, covering with foil to prevent over-browning.

Serving Suggestions

This stuffed acorn squash can easily be served as the star of a plant-based feast, but it also pairs well with roasted meats like chicken or turkey for an added protein option. A side salad with a citrus vinaigrette beautifully complements the sweetness of the squash and adds a fresh crunch.

For a cozy autumn meal, serve the stuffed squashes with a drizzle of balsamic glaze or a sprinkle of feta cheese on top. This adds a delightful contrast in flavors and elevates the dish visually, making it a wonderful centerpiece for your fall gatherings.

Questions About Recipes

→ Can I prepare the squash ahead of time?

Yes, you can roast the squash a day in advance and store it in the refrigerator. Just reheat before stuffing.

→ What can I substitute for quinoa?

You can use rice, farro, or even couscous as an alternative base for the filling.

→ Is this recipe vegan?

Yes, all the ingredients are plant-based, making it a great vegan option.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.