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!
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 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.)
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MORE HEALTHY STUFFED VEGETABLE RECIPES:
STUFFED ACORN SQUASH RECIPE:
Stuffed Acorn Squash
- 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
- 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.