Stuffed Acorn Squash
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Stuffed Acorn Squash is a healthy side dish perfect for any holiday feast! This stuffing recipe is vegetarian,although you can easily customize the ingredients to suit your taste. Your guests will be wowed by its attractive presentation and mouthwatering flavors!
One of my all-time favorite side dishes is stuffed acorn squash. It’s healthy, flavorful and festive!
You can serve it by itself for a lighter vegetarian main course. Or bake it alongside a roast in the oven for an unforgettable holiday feast. Either way, it’s a winner that everyone will enjoy, kids included.
Acorn squash is also full of antioxidants with a range of health benefits according to WebMD.
What Does Acorn Squash Go Well With?
Acorn squash goes well with various herbs and spices including sage, rosemary, thyme, tarragon, cinnamon, nutmeg, cloves and ginger. You can also enhance its slightly sweet flesh with brown sugar or maple syrup.
In terms of menu planning, acorn squash pairs beautifully with meats such as poultry, beef roasts, sausage and bacon. Therefore, it’s well-suited as a side dish for holiday meals.
Can You Eat the Skin of Acorn Squash
Yes! After baking, the skin becomes soft enough to eat and considered tasty by many people. If you don’t like the skin, it separates easily from the flesh.
How to Make Stuffed Acorn Squash
There are three stages in making stuffed acorn squash:
- Prepare the squash by slicing in half, removing the seeds and then baking;
- Prepare the stuffing in a skillet.
- Stuff the squash and return to the oven to finish baking until tender.
This process takes about an hour in total, as squash is not a fast-cooking vegetable. However, you can prepare the stuffing while the squash is in the oven, so prep time is only about 15 to 20 minutes.
Watch Recipe Video
This quick tutorial shows how to make stuffed acorn squash:
More Side Dishes:
Stuffed Acorn Squash
- 2 acorn squash, medium size is ideal
- 4 tablespoons olive oil, divided
- 1/2 cup celery, chopped
- 1/2 cup apple, chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 tsp salt
- 1 cup bread crumbs
- 1/4 cup parmesan cheese, grated or crumbled
- salt and pepper, to taste
- Preheat your oven to 375°F, placing the rack in the middle position. If your oven has a convection or forced air feature, turn it on. Line a baking sheet with parchment and set aside.
- Slice 1/4 inch from the top and bottom of each squash so it sits flat. Then cut in half and scoop out the seeds using a spoon or melon baller. Brush with 1 tablespoon of olive oil and place on the prepared baking sheet. Bake for 30 minutes.
- While the squash is baking, make the stuffing.
- Set a large frying pan over medium heat. Add 1 tablespoon of olive oil along with the apple, celery, cranberries and thyme. Sauté for 5 minutes or until tender.
- Add the salt, breadcrumbs, 1-2 tablespoons more oil, parmesan cheese and salt and pepper. Stir to combine.
- Remove the squash from the oven. Spoon the stuffing into the squash so each one mounds 1 to 2 inches high.
- Put the stuffed squash back in the oven. Bake for 15 minutes more until the stuffing is golden. Insert a skewer or fork into the thickest part of the squash to ensure it's tender. Serve warm.
- Squash: If you cannot find acorn squash, you can substitute butternut squash, dumpling squash, kabocha squash or even baby pumpkin. You may need to double the stuffing amount to accommodate larger cavities with other squash varieties.
- Make Ahead: Squash still tastes good the day after, but tends to sag in shape. I recommend eating it the same day.
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