15 Stuffed Acorn Squash Recipes to Delight Your Taste Buds

Stuffed acorn squash is a warm and inviting dish that brings comfort to any table. These recipes offer a wonderful way to enjoy the natural sweetness of acorn squash, making them perfect for any occasion. Whether you’re hosting a dinner party or preparing a family meal, stuffed acorn squash can be both a satisfying main dish and a vibrant side.

As you explore different recipes, you’ll find a variety of flavors and ingredients that can suit your taste. From savory sausage to sweet fruits and vegetables, stuffed acorn squash can be customized to create delicious meals that everyone will love. Let’s dive into the world of stuffed acorn squash and discover how to make these delightful dishes!

1) Classic Sausage and Mushroom Stuffing

Classic sausage and mushroom stuffing brings a hearty flavor to your stuffed acorn squash. You’ll start by using savory sausage, fresh mushrooms, and some herbs to create a delicious filling.

Begin by cooking the sausage in a pan until it’s browned. Add diced mushrooms until they are tender. You can also mix in onions or garlic for added taste.

Combine the sausage mixture with bread crumbs and some Parmesan cheese for a delightful crunch. This will give a perfect texture to your stuffing.

Now, stuff your acorn squash halves generously with this mixture. Bake until the squash is tender and the top is golden brown.

Ingredients

• 1 pound ground sausage
• 1 cup diced mushrooms
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion (optional)
• 1 clove garlic (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the sausage in a pan until browned.
3. Add diced mushrooms (and optional onion and garlic) and cook until tender.
4. Combine with bread crumbs and Parmesan cheese.
5. Stuff acorn squash halves with the mixture.
6. Bake for 30 minutes or until the squash is tender and the topping is golden.

2) Vegetarian Quinoa and Cranberry

For a delicious and healthy dish, try stuffed acorn squash filled with quinoa and cranberries. This recipe combines the nutty flavor of quinoa with the sweet and tart taste of cranberries. It’s a vibrant and satisfying option for any meal.

To start, preheat your oven to 400°F (200°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Roast the squash until tender, which usually takes about 25 to 30 minutes.

While the squash cooks, prepare the quinoa. Cook the quinoa according to package instructions. Once it’s fluffy, mix in the cranberries along with some spices for added flavor.

Next, fill the roasted squash halves with the quinoa mixture. You can sprinkle some nuts on top for an extra crunch. Return the squash to the oven and bake for another 10 minutes.

Ingredients

• 2 acorn squash
• 1 cup quinoa
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped nuts (like pecans)
• Spices to taste (e.g., cinnamon, salt)

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Roast the squash for 25 to 30 minutes.
4. Cook the quinoa in vegetable broth as per package instructions.
5. Mix cooked quinoa with cranberries and spices.
6. Fill the squash halves with the quinoa mixture.
7. Top with chopped nuts.
8. Bake for another 10 minutes.

3) Wild Rice and Apple Mix

Combining wild rice and apples creates a tasty and healthy filling for your acorn squash. The nutty flavor of wild rice pairs perfectly with the sweet and tart notes of apples. This mix adds texture and a burst of flavor to each bite.

To start, cook your wild rice according to the package instructions. This usually takes about 45 minutes. While the rice is cooking, chop your apples into small pieces.

Once the rice is ready, mix in the apples along with some seasonings. You might consider adding ingredients like onion and garlic for extra flavor. This delightful mixture makes your stuffed acorn squash delicious and satisfying.

Ingredients

• 1 cup wild rice
• 1 large apple, diced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced

Cooking Instructions

1. Cook wild rice according to package instructions.
2. Dice the apple and chop the onion finely.
3. When rice is ready, combine it with the diced apple, onion, and garlic.
4. Mix well before stuffing into prepared acorn squash.

4) Sausage, Spinach, and Feta Delight

This Sausage, Spinach, and Feta Delight is a delicious way to enjoy acorn squash. The combination of savory sausage with fresh spinach and tangy feta cheese creates a comforting meal.

Start by prepping your acorn squash. Cut it in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper for flavor.

Next, cook the sausage in a pan until it’s browned. Stir in fresh spinach until it wilts. Add in crumbled feta cheese for that creamy finish.

Stuff the cooked mixture into the acorn squash halves. Bake them in the oven at 350°F (175°C) until the squash is tender, about 30-35 minutes.

Ingredients

• 2 acorn squash
• 1 pound sausage
• 3 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the acorn squash in half and remove the seeds.
3. Drizzle with olive oil, salt, and pepper.
4. Cook the sausage until browned.
5. Add spinach and stir until wilted.
6. Mix in feta cheese.
7. Stuff the squash halves with the mixture.
8. Bake for 30-35 minutes until tender.

5) Cheesy Beef and Rice Combo

This Cheesy Beef and Rice Combo is a delicious way to enjoy acorn squash. The sweet, tender squash pairs perfectly with savory ground beef, fluffy rice, and gooey cheese.

Start by cooking the beef in a skillet until it’s browned. Then, mix in cooked rice and your favorite seasonings. Spoon this savory mixture into the acorn halves.

Top with shredded cheese for that cheesy goodness. Bake at 425°F (220°C) until the squash is tender and the cheese is bubbly.

You’ll love how comforting this dish is!

Ingredients

• 2 acorn squashes
• 1 pound ground beef
• 1 cup cooked rice
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste
• Optional herbs (like oregano or thyme)

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Halve the acorn squashes and scoop out the seeds.
3. In a skillet, cook the ground beef until browned.
4. Mix in the cooked rice, salt, and pepper.
5. Fill each squash half with the beef and rice mixture.
6. Top with shredded cheese.
7. Bake for 25-30 minutes, until the squash is tender.

6) Vegan Lentil and Spinach Goodness

This stuffed acorn squash is packed with the nutritious combo of lentils and spinach. The earthy flavors of lentils pair perfectly with the sweetness of the squash.

Start by roasting your acorn squash until tender. While that’s happening, cook your lentils until soft. Sauté some spinach with garlic for a boost of flavor.

Mix the lentils and spinach together, and season to taste. Stuff the mixture into the roasted squash halves.

Bake everything together for a few more minutes to blend the flavors. This dish is not only healthy; it’s also colorful and satisfying!

Ingredients

• 2 acorn squash
• 1 cup lentils (any type)
• 2 cups fresh spinach
• 2 cloves garlic
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the acorn squash in half and remove the seeds.
3. Brush with olive oil and sprinkle salt and pepper.
4. Roast squash cut side down for 35-45 minutes until tender.
5. Cook lentils as per package instructions.
6. Sauté garlic and spinach in olive oil until wilted.
7. Mix lentils and spinach, then stuff into the squash.
8. Bake for an additional 10 minutes.

7) Sausage and Parmesan with Mushrooms

This recipe for stuffed acorn squash brings together savory sausage, rich Parmesan, and earthy mushrooms. It’s a warm and satisfying dish perfect for fall gatherings.

First, you’ll scoop out the inside of the acorn squash. Mix the squash flesh with cooked sausage, mushrooms, and Parmesan cheese. This combo creates a delicious filling.

Next, fill the squash halves with the mixture. Top each with a bit more Parmesan for extra flavor. Bake in a preheated oven at 400°F (200°C) until the squash is tender.

Enjoy the wonderful aroma and balance of flavors as the fillings cook together. This dish is sure to impress your family and friends!

Ingredients

• 2 acorn squashes
• 1 pound sausage
• 1 cup mushrooms, chopped
• 3/4 cup Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the inside.
3. Cook the sausage and mushrooms in a pan until browned.
4. Mix the sausage, mushrooms, and squash flesh with Parmesan cheese.
5. Fill the squash halves with the mixture.
6. Top with extra Parmesan, salt, and pepper.
7. Place cut-side up in a baking dish and bake for 30-40 minutes.

8) Barley and Root Vegetable Medley

This barley and root vegetable medley is a warm and hearty dish. You’ll enjoy the flavors of roasted squash, carrots, and parsnips mixed with tender barley.

Start by cooking the barley in vegetable broth until tender. While it cooks, chop up your favorite root vegetables. Toss them in olive oil and season them with salt and pepper.

Roast the vegetables until they are golden brown and soft. Once everything is ready, combine the barley with the roasted veggies for a nutritious filling.

Ingredients

• 1 cup barley
• 2 cups vegetable broth
• 1 acorn squash, cut in half
• 2 carrots, diced
• 2 parsnips, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cook barley in vegetable broth until tender, about 25 minutes.
3. Chop the root vegetables and toss with olive oil, salt, and pepper.
4. Roast vegetables in the oven for 25-30 minutes.
5. Mix cooked barley with roasted vegetables and serve warm.

9) Ingredients from the Mediterranean

When making stuffed acorn squash, you can use many delicious Mediterranean ingredients. These add great flavor and nutrition to your dish.

Start with grains like quinoa or basmati rice for a hearty base. Adding lentils boosts the protein content, making your meal more filling.

Fresh veggies, like tomatoes and spinach, bring a pop of color and taste. You might also include olives for a salty kick.

Feta cheese adds creaminess, while olive oil enhances flavors and offers healthy fats. Spices like paprika and za’atar can really elevate the dish.

Ingredients

• Acorn squash
• Quinoa or basmati rice
• Lentils
• Fresh tomatoes
• Fresh spinach
• Olives
• Feta cheese
• Olive oil
• Paprika
• Za’atar

Cooking Instructions

1. Preheat your oven to 400 °F (200 °C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Roast the squash for 25-30 minutes, cut side down.
4. Prepare the grains and lentils according to package instructions.
5. Mix in the vegetables, olives, and spices.
6. Fill the cooked squash halves with the mixture.
7. Drizzle with olive oil and top with feta.
8. Return to the oven for another 10-15 minutes.
9. Serve warm and enjoy!

10) Sweet Cornbread and Bacon Fusion

This recipe combines the sweetness of cornbread with the savory taste of bacon. When you blend these flavors together, you create a delicious dish that’s perfect for any meal.

Start by preparing the cornbread mixture. Then, cook some crispy bacon and crumble it into the batter. This adds rich flavor and texture.

Once combined, pour the mixture into halved acorn squash. Bake until the squash is tender. The sweet and salty contrast makes each bite enjoyable.

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 cup cornbread mix
• 1/2 cup cooked bacon, crumbled
• 1/2 cup milk
• 1 egg
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the bacon until crispy, then crumble it.
3. In a bowl, mix cornbread mix, milk, bacon, egg, honey, salt, and pepper.
4. Fill the acorn squash halves with the mixture.
5. Place them in a baking dish and cover with foil.
6. Bake for 30-35 minutes or until squash is tender.

11) Spiced Black Bean and Avocado

For a tasty and healthy stuffed acorn squash, try spiced black beans and avocado. Start by cooking your black beans with some cumin and chili powder. This will add a warm flavor and a hint of spice.

Next, mix in diced avocado for creaminess and freshness. It balances the spices well. You can also add cilantro for an extra pop of flavor.

Stuff the mixture into roasted acorn squash halves. Bake them briefly to heat everything through. This dish is hearty and nutritious, perfect as a main course.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 can black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Fresh cilantro, for garnish

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Roast the acorn squash halves for about 25-30 minutes, cut side down.
3. In a pan, heat black beans with cumin and chili powder for 5 minutes.
4. Remove from heat and mix in diced avocado.
5. Stuff the mixture into the roasted squash.
6. Bake for an additional 10 minutes.
7. Garnish with cilantro and serve warm.

12) Traditional Stuffing with Sage

Traditional stuffing with sage is a classic choice for your stuffed acorn squash. This flavorful stuffing blends bread, fresh sage, and other ingredients to create a comforting filling. The earthy taste of sage adds a lovely depth to the dish.

You start by toasting your bread cubes for added texture. Then, you mix in sautéed onions and celery. Fresh sage brings out the best flavors in this dish.

Add some broth to moisten the mixture. You can use vegetable or chicken broth based on your preference. Once your stuffing is ready, fill the acorn squash halves and bake them for a delicious meal.

Ingredients

• 4 cups cubed bread
• 1 cup chopped onion
• 1 cup chopped celery
• 2 tablespoons fresh sage, chopped
• 1 cup broth (vegetable or chicken)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. Toast the bread cubes until golden.
3. Sauté onions and celery until soft.
4. Combine bread, sautéed vegetables, sage, and broth.
5. Season with salt and pepper.
6. Stuff the mixture into acorn squash halves.
7. Bake for 30-35 minutes, until the squash is tender.

13) Savory Chicken, Broccoli, and Cheddar

This stuffed acorn squash recipe is packed with flavors. You will love the combination of tender chicken, fresh broccoli, and creamy cheddar cheese. It makes a warm and filling meal.

Start by roasting the acorn squash until it’s soft. Cook your chicken and steam the broccoli until bright green. Then mix them together with shredded cheddar for an extra cheesy touch.

Fill the roasted squash halves with the chicken and broccoli mixture. Top with more cheddar before putting them back in the oven to melt the cheese.

Ingredients

• 1 acorn squash
• 8 oz cooked chicken, cubed
• 2 cups frozen broccoli, thawed
• 2 oz sharp cheddar cheese, shredded
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Roast the squash, cut side down, for about 25 minutes.
4. Cook chicken and steam broccoli until tender.
5. Mix chicken and broccoli with cheddar, salt, and pepper.
6. Fill squash halves with the mixture and top with more cheese.
7. Bake for an additional 10 minutes until the cheese is melted.

14) Maple Pecan and Brown Sugar Mix

For a delightful stuffed acorn squash, try this sweet mix. Combine the rich flavors of maple, crunchy pecans, and brown sugar for a tasty filling.

Start by toasting the pecans in a dry pan until fragrant. This enhances their natural flavor and adds extra crunch. After that, mix the toasted pecans with brown sugar and a splash of maple syrup. The sweetness pairs perfectly with savory squash.

You can use this mixture to fill roasted acorn squash halves. The warm flavors make for a comforting dish, perfect for fall gatherings.

Ingredients

• 1/4 cup pecans, chopped
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toast the pecans in a pan over medium heat for a few minutes.
3. In a bowl, mix the toasted pecans with brown sugar and maple syrup.
4. Fill halved, roasted acorn squashes with the mixture and serve.

15) Southwestern with Beans and Corn

For a delicious Southwestern stuffed acorn squash, you’ll need beans and corn for a hearty filling. The combination of black beans, corn, and spices provides a tasty and satisfying dish.

Start by roasting the acorn squash until it’s tender. While it cooks, sauté some onions and garlic for extra flavor. Mix in black beans, corn, diced tomatoes, and spices like cumin and chili powder.

Once your squash is ready, fill it with the bean mixture. Top it with cheese if you like. Bake it again until the cheese melts and everything is heated through.

Ingredients

• 2 acorn squashes
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional: shredded cheese

Cooking Instructions

1. First, preheat the oven to 400°F (200°C).
2. Then, cut the acorn squashes in half and scoop out the seeds.
3. After that, roast the squash halves for about 25-30 minutes.
4. In a skillet, heat olive oil and sauté onions and garlic until they become soft.
5. Next, add the black beans, corn, spices, salt, and pepper. Then, stir well.
6. After that, fill the roasted squashes with the bean mixture.
7. If you like, you can top them with cheese. Then, return them to the oven for 10-15 minutes.
8. Finally, serve them warm. Enjoy!