The aroma of roasted acorn squash wafts through the kitchen, beckoning you to indulge in its sweet, nutty embrace. Stuffed acorn squash is not just a dish; it’s a hug on a plate, filled with warm spices and textures that dance in harmony. Roasted carrots with ricotta.

Picture this: a chilly evening where the leaves are falling like confetti, and you’re wrapping up in your coziest blanket. Stuffed acorn squash makes for the perfect centerpiece at your dinner table, ready to impress friends or family while warming hearts and bellies alike. Cuban sliders for dinner.

One Thanksgiving, my cousin thought he could outdo my stuffed acorn squash recipe. Spoiler alert: he couldn’t! The whole family was raving about my creation while his went untouched—no pressure, just deliciousness. Chickpea salad for summer Chicken salad pita pockets.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Acorn Squash: Choose firm, unblemished squashes for the best sweetness and texture.
• Quinoa: A great gluten-free base that adds protein and fiber; make sure to rinse it well.
• Black Beans: Use canned beans for convenience; they add creaminess and are packed with nutrients.
• Corn Kernels: Fresh or frozen corn brings sweetness and bright color to the mix.
• Onion: Dice finely; it adds depth with its aromatic sweetness when cooked.
• Garlic: Fresh garlic cloves give an irresistible flavor punch; don’t skimp!
• Spices (Cumin & Chili Powder): These spices elevate the dish with warmth and zest; adjust according to your spice tolerance.
• Cheddar Cheese: Shredded cheese melts beautifully over the top; use sharp cheddar for extra flavor.
• Pine Nuts or Walnuts: Toasted nuts add crunch and richness—definitely a must!
• Olive Oil: A drizzle helps enhance flavors and achieve that golden finish during roasting.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Acorn Squash: Preheat your oven to 400°F (200°C) while you cut each acorn squash in half. Scoop out the seeds using a spoon, creating bowls ready to fill with flavorful goodness.

Roast the Squash Halves: Drizzle olive oil over the insides of each squash half. Sprinkle with salt and pepper before placing them face down on a baking sheet. Roast for about 30-35 minutes until fork-tender.

Cook the Quinoa: Rinse one cup of quinoa under cold water in a fine-mesh strainer. In a saucepan, combine quinoa with two cups of water or broth. Bring to a boil, then reduce heat and simmer until all liquid is absorbed (about 15 minutes).

Sauté Vegetables & Mix Filling: In a skillet over medium heat, sauté diced onion and minced garlic until fragrant (about 5 minutes). Add black beans, corn kernels, cooked quinoa, cumin, chili powder, salt, and pepper. Stir well for about 3-4 minutes until heated through.

Stuff & Bake Again!: Fill each roasted acorn squash half generously with the quinoa mixture. Top with shredded cheddar cheese and sprinkle toasted pine nuts or walnuts on top for added crunch. Return them to the oven for another 10-15 minutes until the cheese is bubbly.

Plate & Serve!: Remove from oven and let cool slightly before serving. Garnish with fresh herbs like cilantro or parsley if desired! Enjoy this beautiful autumn dish that will impress anyone at your dinner table!

This stuffed acorn squash recipe is more than just food; it’s an experience waiting to happen! As you gather around with loved ones enjoying every bite together, remember: no one can resist that cheesy goodness paired with hearty flavors!

Perfecting the Cooking Process

The best sequence is to roast the acorn squash first while preparing the stuffing. This ensures everything finishes at the same time, giving you perfectly cooked squash and warm filling.

Add Your Touch

Feel free to swap out ingredients. Use quinoa instead of rice or add cranberries for sweetness. Experimenting with spices can also enhance flavor profiles.

Storing & Reheating

Store stuffed acorn squash in an airtight container in the fridge for up to four days. Reheat in the oven for 15 minutes at 350°F for optimal texture.

Cooking stuffed acorn squash always brings back fond memories of cozy family dinners filled with laughter and delicious aromas wafting through the house.

FAQ

Can I prepare stuffed acorn squash in advance?

Yes, you can prepare it a day ahead and bake just before serving.

What are some good side dishes for stuffed acorn squash?

For more inspiration, check out this easy bangers and mash recipe recipe.

A simple green salad or roasted vegetables pairs well with this dish.

Can I freeze stuffed acorn squash?

Yes, individually wrap portions and freeze for up to three months.

Print

Stuffed Acorn Squash

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• Author: Mery Mack
• Total Time: 1 hour 10 minutes
• Yield: Serves 4

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Description

Stuffed acorn squash is a delightful autumn dish that brings warmth to any dinner table. This recipe features tender roasted acorn squash filled with a savory mix of quinoa, black beans, corn, and spices, topped with melted cheddar and crunchy nuts. Perfect for gatherings or cozy family dinners, this dish not only looks stunning but also delivers a satisfying balance of flavors that will impress your guests.

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Ingredients

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• 2 medium acorn squashes
• 1 cup quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded sharp cheddar cheese
• 1/4 cup pine nuts or walnuts, toasted
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the acorn squashes and scoop out the seeds. Drizzle olive oil inside each half and season with salt and pepper. Place face down on a baking sheet and roast for 30-35 minutes until fork-tender.
3. Rinse quinoa under cold water. Combine with two cups of water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until all liquid is absorbed.
4. In a skillet over medium heat, sauté diced onion and minced garlic for about 5 minutes. Add black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper; stir for another 3-4 minutes until heated through.
5. Generously fill each roasted acorn squash half with the quinoa mixture. Top with shredded cheddar cheese and toasted nuts. Return to the oven for an additional 10-15 minutes until cheese is bubbly.
6. Let cool slightly before serving and garnish with fresh herbs if desired.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed acorn squash half (approximately 300g)
• Calories: 380
• Sugar: 6g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 25mg