Stuffed Acorn Squash

Name: Stuffed Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 acorn squashes, halved and seeds removed; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 cup cooked chickpeas; 1/2 cup dried cranberries; 1/2 cup walnuts, chopped; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Family Cooking

Whenever autumn rolls around, I find myself craving the rich, comforting flavors of stuffed acorn squash. The combination of sweet squash with savory fillings never fails to delight my taste buds. I've experimented with various fillings and seasoning blends, and I firmly believe that this recipe captures that perfect balance. Each bite is a delicious symphony of flavors, making it an ideal dish for cozy family dinners or a festive holiday table.

Created by

Flora Kensington

Last updated on 2026-02-08T03:13:36.448Z

I still remember the first time I made stuffed acorn squash; the kitchen was filled with the most amazing aroma as they roasted in the oven. To make sure the filling was both hearty and flavorful, I included a mixture of quinoa, cranberries, nuts, and spices. The nutty quinoa complemented the natural sweetness of the squash perfectly, transforming the dish into a nutrient-dense meal.

One tip I learned along the way is to pre-roast the squash halves until they are tender before adding the filling. This ensures that both the squash and the stuffing are cooked just right. Each bite feels like a warm hug, making it a truly comforting dish during the cooler months.

        You'll Love This Recipe Because
        The sweet and savory combination is utterly irresistible.
It's packed with nutrients, making it both healthy and satisfying.
Perfectly festive for holidays or a cozy family gathering.

      

Flavor Profile of the Stuffed Acorn Squash

This stuffed acorn squash recipe harmonizes diverse flavors to create an irresistible dish. The earthiness of the roasted squash pairs beautifully with the nutty quinoa and the subtle sweetness of dried cranberries. Ground cinnamon and nutmeg elevate the profile even further, adding warm, cozy notes that evoke autumn. When you take a bite, the crunchy walnuts contrast delightfully with the tender filling, creating an array of textures that will keep your palate intrigued.

Moreover, the chickpeas contribute not just protein but also a creamy texture to the filling. It’s important to choose firm chickpeas, either home-cooked or canned, ensuring they hold their shape amidst the other ingredients. If you find chickpeas too rich, feel free to substitute with black beans or lentils for a different yet equally satisfying experience.

Perfecting Your Cooking Technique

Roasting the acorn squash cut-side down is a key technique for achieving the best results. This method allows moisture to escape while caramelizing the sugars on the bottom, resulting in a heartier flavor and a slightly crispy edge. Keep an eye on them as they roast; you want them tender and yielding when pierced with a fork, but not mushy. If they look too soft, reduce your roasting time slightly next time to maintain the ideal texture.

Cooking the quinoa properly is crucial to the dish's success. Rinse the quinoa thoroughly before boiling to eliminate bitterness. When simmering, make sure to cover the pot to capture steam; this helps the quinoa cook evenly and fluff up beautifully. If you notice some grains appearing slightly undercooked, let them sit covered for a few minutes off the heat; the residual steam will help finish the cooking process.

Ingredients

For the Stuffed Acorn Squash

2 acorn squashes, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup cooked chickpeas
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
2 tablespoons olive oil

Adjust the seasoning according to your preference, and feel free to experiment with other ingredients.

Instructions

Prepare the Squash

Preheat the oven to 400°F (200°C). Drizzle the halved acorn squashes with olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25 minutes, until tender.

Cook Quinoa

While the squash is roasting, pour the rinsed quinoa into a pot with vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa has absorbed the liquid.

Make the Filling

Fluff the cooked quinoa with a fork and stir in chickpeas, cranberries, walnuts, cinnamon, and nutmeg. Taste and adjust seasoning if necessary.

Stuff the Squash

Carefully remove the roasted squash from the oven and flip them over. Stuff each half with the quinoa mixture, pressing down gently to pack the filling.

Finish Baking

Return the stuffed squash to the oven and bake for an additional 15 minutes. This allows the flavors to meld and the tops to become slightly crispy.

Serve warm, garnished with fresh herbs if desired.

Pro Tips

Feel free to swap out the ingredients in the filling based on your preferences. Try adding different vegetables or protein sources to customize it completely.

Storage and Make-Ahead Tips

Stuffed acorn squash is an excellent dish to prepare ahead of time. You can fully assemble the squash and store them in the refrigerator for up to 2 days. Just be sure to cover them tightly with plastic wrap or store them in an airtight container to prevent drying out. When you're ready to serve, simply pop them into a preheated oven at 350°F (175°C) until heated through, which should take about 25 minutes.

If you have leftovers, these stuffed squashes can be easily reheated. Simply slice them in half and microwave for a quick meal, or place them back in the oven until warmed. They also freeze well; wrap individual halves in foil and store them in a freezer-safe container. To enjoy later, thaw in the fridge overnight and reheat as mentioned above.

Serving Suggestions

Serve this stuffed acorn squash as a standout centerpiece for your holiday table or a family gathering. Pair them with roasted vegetables or a fresh salad to balance the richness of the dish. A dollop of creamy yogurt or a sprinkle of feta can elevate the flavors further, offering a tangy contrast that complements the sweet and savory stuffing.

For a different spin, consider serving them with a light drizzle of balsamic glaze or a sprinkle of pomegranate seeds for added freshness and a pop of color. These simple additions can brighten the dish, making it visually stunning and delightfully complex in flavor.

Questions About Recipes

→ Can I prepare the squash ahead of time?

Yes, you can pre-roast the acorn squash and store it in the refrigerator until you're ready to stuff and finish baking.

→ Is this recipe vegan-friendly?

Absolutely! This recipe uses only plant-based ingredients, making it perfect for vegans.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I freeze stuffed acorn squash?

Yes, you can freeze stuffed squash. Just make sure to wrap them tightly to prevent freezer burn.