Sunday Stuffed Acorn Squash

Name: Sunday Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squash; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup cooked quinoa; 1 cup chopped kale; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 cup walnuts, chopped; 1/2 cup dried cranberries; 1 teaspoon dried thyme; 1 teaspoon ground cinnamon; 1/2 teaspoon nutmeg

Highlighted under: Comfort Food

I love preparing stuffed acorn squash for Sunday dinners; it’s the perfect end to a busy week. The vibrant colors and flavors transform a simple meal into something special. Each bite offers a warm, hearty mixture of grains, seasonal vegetables, and spices, all nestled inside tender squash. It’s a dish that not only looks impressive but is also incredibly satisfying. Plus, it fills the kitchen with a wonderful aroma, making it feel like a hug from the inside out.

Created by

Lila Morgan

Last updated on 2026-01-14T00:58:23.828Z

When I first made stuffed acorn squash, I was amazed at how the natural sweetness of the squash pairs so beautifully with savory fillings. One fun trick I discovered is to roast the squash halves cut-side down for the first part of cooking; this really enhances their natural sweetness and creates a tender texture. The filling is versatile—add nuts or dried fruit for added texture and flavor!

Each time I prepare this dish, I’m reminded of how satisfying it is to prepare a wholesome, plant-based meal. Watching friends and family enjoy it brings me such joy. It’s not just food; it’s an experience that brings everyone together at the table. Plus, it's a fantastic way to use up leftover grains or veggies.

        Why You Will Love This Recipe
        Deliciously sweet and savory combination that's bursting with flavor
Packed with nutritious ingredients perfect for any season
Impressive presentation that’s sure to wow your guests

      

The Heart of the Filling

One of the standout features of this stuffed acorn squash recipe is the filling, which harmoniously blends flavors and textures. The quinoa serves as a superb base, offering a nutty taste that's complemented by the earthy kale. The incorporation of walnuts adds a delightful crunch, while the dried cranberries introduce a hint of sweetness. This balance ensures each bite is interesting and satisfying. If you're allergic to nuts, sunflower seeds can provide a similarly enjoyable crunch without compromising the dish's integrity.

The herbs and spices also play a crucial role in elevating the filling. Dried thyme infuses a subtle, savory note, and the spices, especially the cinnamon, bring warmth and depth. Don’t be shy with the seasoning; feel free to adjust according to your personal palate. Fresh herbs could be used instead of dried; just remember to double the quantity, as fresh herbs are less concentrated in flavor.

Perfectly Roasting Acorn Squash

Roasting acorn squash requires careful attention to both temperature and timing to achieve that ideal tender texture. Setting your oven to 400°F (200°C) allows for even cooking while promoting caramelization on the squash's exterior, enhancing its natural sweetness. When flipped cut-side down, the squash can caramelize beautifully on the bottom. Keep an eye on it; you’ll know it’s ready when a fork easily pierces the flesh, which can take anywhere from 25 to 30 minutes depending on your oven's calibration.

A great technique is to gently press the edge of the squash to check for doneness; it should yield slightly. If you’re preparing this dish ahead of time, you can roast the squash in advance and store it in an airtight container in the fridge for up to three days. Just remember to reheat it gently to maintain moisture and texture.

Ingredients

For the Squash

2 medium acorn squash
2 tablespoons olive oil
Salt and pepper to taste

For the Filling

1 cup cooked quinoa
1 cup chopped kale
1 small onion, chopped
2 cloves garlic, minced
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Instructions

Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle olive oil over the cut sides and season with salt and pepper.

Place the squash halves cut-side down on a baking sheet. Roast for 25–30 minutes until tender.

Make the Filling

In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until soft. Add the kale and cook until wilted.

In a large bowl, combine the quinoa, sautéed veggies, walnuts, cranberries, thyme, cinnamon, and nutmeg. Mix well.

Stuff and Bake

Remove the roasted squash from the oven, flip them cut-side up, and fill each half with the quinoa mixture. Return to the oven and bake for an additional 15 minutes.

Pro Tips

Serve with a drizzle of balsamic glaze for added flavor and presentation. You can also substitute the quinoa with brown rice or farro for a different taste!

Serving Suggestions

This stuffed acorn squash makes for an eye-catching centerpiece for any meal. To elevate the presentation, garnish each squash half with fresh parsley or pomegranate seeds. I also enjoy serving it alongside a simple green salad with a light vinaigrette, which complements the richness of the squash while adding a refreshing crunch. For a heartier option, pair it with a warm loaf of crusty bread to soak up the flavorful juices.

Leftover squash can be creatively repurposed into salads or grain bowls the next day. The filling reheats well in the microwave or on the stovetop—just add a splash of water to prevent it from drying out. If you want to freeze the stuffed squash, wrap each half tightly in plastic wrap and store it in an airtight container. It can last up to three months in the freezer.

Variations and Customizations

Feel free to get creative with the filling! If quinoa isn't your favorite, farro or bulgur offer hearty alternatives. You could also adapt the vegetables based on what’s in season or what you have on hand; roasted sweet potatoes, zucchini, or even mushrooms make excellent additions. For a protein boost, consider mixing in black beans or chickpeas, which can transform this into a complete meal.

If you're aiming for a richer flavor profile, try adding crumbled feta or goat cheese to the filling before baking. The creaminess contrasts beautifully with the sweet squash, although for a dairy-free option, nutritional yeast can provide a cheesy essence without the dairy.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! You can prepare the squash and filling a day ahead and then assemble and bake them just before serving.

→ What other fillings can I use?

Feel free to get creative! Use leftover roasted vegetables, different nuts, or add protein like beans or tofu.

→ How do I know when the squash is done cooking?

The squash should be tender and easily pierced with a fork when it’s done roasting.

→ Can I freeze the stuffed acorn squash?

Yes, you can freeze the stuffed halves before baking. Just thaw and bake when ready to serve.