Stuffed Acorn Squash Recipe

/ / / / Stuffed Acorn Squash Recipe

This post may contain affiliate links. Read my Privacy Policy.


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.

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 it’s 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 flavor!

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

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 pretty much any way), beef, quinoa or any number of other combinations. It has a great flavor that will pear 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 an 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.)


SUBSCRIBE:
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!

MORE HEALTHY STUFFED VEGETABLE RECIPES:

Copyright Information For The Gracious Pantry

STUFFED ACORN SQUASH RECIPE:

Clean Eating Stuffed Acorn Squash Recipe

Stuffed Acorn Squash

A delicious, hearty side dish that is filling enough to be a main meal!
Print Pin Rate
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
Author: The Gracious Pantry

Ingredients

  • 1 large acorn squash
  • 1/2 cup chopped sweet potato
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped apples
  • 1/4 cup dried cranberries (fruit juice sweetened)
  • 1/4 tsp. dried, ground sage
  • salt and pepper to taste after cooking

Instructions

  • 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.

Notes

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

Nutrition

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

Similar Posts

6 Comments

  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. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.