Stuffed Acorn Squash Recipe

This stuffed acorn squash is a delicious, hearty side dish for just about any main course!

I admit I stole this idea from Whole Foods. I saw a stuffed squash like this sitting in their display case, so I copied the ingredient list to make my own. It was deeeeeee-licious.

A stuffed acorn squash sits on a baking pan, ready to put into the oven to bake.

In fact, it was pretty much a meal in itself. I think most folks (unless you’re vegan or vegetarian) would use this as a side dish. But honestly, it’s very tasty and very filling on its own. I highly recommend putting a pat of butter or coconut oil on the top so it melts down into everything as it bakes. It adds a lot of flavors!

What To Serve With Stuffed Acorn Squash

This recipe is very versatile. It can be served with chicken, brown rice, fish, or even at your Thanksgiving table with turkey and stuffing! You could even enjoy two servings of this as a full, meatless meal all by itself. It would be great with potatoes (made any way you like), beef, quinoa, or any number of other combinations. It has a great flavor that will pair well with just about anything. About the only thing I wouldn’t serve this with is ice cream or cake!

Can Stuffed Acorn Squash Be Frozen?

It can! But you have to do it right. First, it must be cooked. You don’t want to freeze this raw. Second, make sure you store it in an air-tight container. If you are using a zipper top, plastic bag, make sure you get as much air out of it as possible (also be sure your container, no matter what it is, is food-safe and freezer-safe). Once you have those things done, you can freeze this up to four months with good success. To thaw, set in the fridge for about 24 hours. Then reheat in the oven or microwave.

The Stuffing

The truth is, you could stuff acorn squash with many different ingredients. Use this ingredient list as a jumping-off point! You could use pecans, walnuts, pears, persimmons, carrots, turnips, parsnips and so much more!

If you’re not a person who can put together ingredients easily, check out the Flavor Bible on amazon. I have both the regular version and the vegetarian version and I use them all the time. It will tell you what pairs well with what. Both books are an incredible resource in the kitchen! (the below recommendations are affiliate links. It will not cost you anything extra to shop on Amazon via these links.)

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More Healthy Stuffed Vegetable Recipes

Stuffed Acorn Squash Recipe

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Clean Eating Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

A delicious, hearty side dish that is filling enough to be a main meal!
5 from 2 votes
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Course: Side Dish, Vegetables
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Calories: 93kcal


  • 1 large acorn squash
  • ½ cup chopped sweet potato
  • ½ cup chopped yellow onion
  • ¼ cup chopped apples
  • ¼ cup dried cranberries (fruit juice sweetened)
  • ¼ tsp. dried, ground sage
  • salt and pepper to taste after cooking


  • Preheat oven to 350 F.
  • Cut the acorn squash in half horizontally and remove the seeds.
  • Mix all the chopped produce together in a mixing bowl with the sage and divide between the two halves.
  • Place a small pat of butter or coconut oil on top of each half for extra flavor.
  • Bake in a large casserole dish for about 1 hour, or until the squash is easily pierced with a fork or knife. (My squash was very large and thick, so it took 1 1/2 hours to bake.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 459mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2754IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

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  1. I do stuffed acorn squash all the time with spicy pork sausage and bell peppers and onions. It’s one of my household regular dishes!

    1. The Gracious Pantry says:

      Katie – Sounds wonderful!

  2. I never used squash – is there a way to reuse the seeds so you don’t have to throw them away? Could you just roast them like pumpkin seeds? Excuse my lack of knowledge 😉

  3. This looks delicious! I’m going to make it tonight! Should I put foil over the top so the stuffing doesn’t burn?

    1. The Gracious Pantry says:

      Lena – Sure! Probably a good idea. 🙂