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stuffed acorn squash - featured image

Stuffed Acorn Squash: Easy Fall Dinner Idea

  • Author: Lara
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

A cozy, budget-friendly fall dinner featuring roasted acorn squash halves filled with a savory mixture of grains, walnuts, sage, and onions. This naturally gluten-free recipe is easy to make and perfect for meal prep.

Ingredients

Scale
  • 2 medium acorn squash (about 1.5 lbs each)
  • 2 tablespoons unsalted butter (divided)
  • 1 tablespoon pure maple syrup
  • 2 cups cooked grains (brown rice or quinoa)
  • 1 stalk celery, finely diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1/2 cup walnuts, chopped and toasted
  • 1/2 cup chicken broth (or vegetable broth for vegetarian)
  • Salt and black pepper to taste
  • Optional: 1/2 cup cooked cranberries, crumbled sausage, or grated cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash squash and cut in half lengthwise. Scoop out seeds and pulp with a spoon.
  3. Place squash halves face-down on a roasting pan or baking sheet.
  4. Drizzle insides with 1 tablespoon melted butter and maple syrup. Sprinkle with salt and pepper.
  5. Roast face-down for 30 minutes until fork-tender.
  6. While squash roasts, heat olive oil in a skillet over medium heat. Sauté onion and celery for 5 minutes until soft.
  7. Add garlic and cook for 1 minute until fragrant.
  8. Stir in cooked grains, sage, and toasted walnuts. Add broth and cook for 2 minutes until absorbed.
  9. Season filling with salt and pepper to taste.
  10. Remove squash from oven and flip face-up.
  11. Spoon filling into each squash half, mounding slightly.
  12. Drizzle tops with remaining butter or olive oil.
  13. Return to oven face-up and roast for 15 minutes until filling is heated through.
  14. Let cool for 5 minutes before serving.

Notes

Choose squash that feels heavy for its size with hard, dull skin. Toast walnuts in a dry pan for 2-3 minutes to enhance flavor. Pre-roasting the squash is crucial to ensure it is tender without burning the filling. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave with a splash of water.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed squash hal
  • Calories: 320
  • Sugar: 12
  • Sodium: 380
  • Fat: 14
  • Saturated Fat: 4
  • Carbohydrates: 45
  • Fiber: 6
  • Protein: 8

Keywords: acorn squash, stuffed squash, fall dinner, vegetarian, gluten-free, meal prep, healthy dinner, autumn recipes

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Find it online: https://alldinnerecipes.com/stuffed-acorn-squash-easy-fall-dinner-idea/