Stuffed butternut squash is a hearty and flavorful dinner during this cozy time. It’s packed with fiber, nutrients, and cozy fall flavors. Whether you’re looking for a vegetarian dinner or a festive side dish, this dish has it all.
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Stuffed Acorn Squash Recipe
Stuffed Acorn Squash is a comforting, seasonal dish where roasted acorn squash halves are filled with a hearty mixture. The stuffing can vary widely. You can choose Italian sausage, rice or quinoa, apples, vegetables, herbs, cheese, nuts, and dried fruits like cranberries or craisins.
I made the vegetarian version with the mushroom filling with other vegetables. It can be served with fresh salads, crusty bread, or grains and legumes (wild rice, quinoa, farro, or lentils).
Roasted and steamed vegetables are a great choice too. For extra flavor, top the dish with Parmesan, toasted nuts, or dried cranberries. Serve with roasted chicken, pork, or plant-based protein for a more filling option.
Here’s how to make stuffed acorn squash that’s perfect for fall meals, weeknight dinners, or even Thanksgiving sides.
Stuffed Acorn Squash with Mushrooms
Nutrition
Ingredients
- 2 medium acorn squash halved and seeds removed
- 2 tbsp olive oil divided
- Salt and pepper to taste
- 1 small onion finely chopped
- 2 garlic cloves minced
- 8 oz cremini or button mushrooms chopped
- 1 small carrot diced
- 1 stalk celery diced
- 1/4 cup chopped walnuts optional for crunch
- 1/4 cup grated Parmesan cheese or nutritional yeast for vegan
- 1 tsp dried thyme or Italian seasoning
- 1 tbsp soy sauce or tamari
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Brush squash halves with 1 tbsp olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet. Roast for 30–35 minutes until fork-tender.
- While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté 5–6 minutes until softened.
- Add mushrooms, thyme, and soy sauce. Cook 6–8 minutes until mushrooms release their moisture and brown.
- Stir in walnuts and Parmesan. Season with salt and pepper to taste.
- Remove squash from oven, flip them cut-side up. Fill each with the mushroom mixture.
- Garnish with parsley and serve warm.
SIMILAR RECIPES:
Variations
Stuffed acorn squash comes in various versions with different flavor profiles and dietary preferences. Here are some notable versions:
- Savory Filling Versions often include Italian sausage or a plant-based sausage alternative for protein.
- Mexican Version incorporates ground beef and vegetables with Mexican flavors, topped with cheddar cheese, and baked until hot and bubbly. It brings a savory, spicy twist to the traditional stuffed squash.
- Cheesy Spinach Mushroom Version
- Add 1 cup chopped spinach to the mushroom filling and stir in 1/3 cup shredded mozzarella or fontina.
- Top with extra cheese before broiling.
- Spicy Version
- Add 1/2 tsp chili powder, 1/4 tsp cumin, and 1/2 cup black beans to the mushroom mix.
- Top with a sprinkle of pepper jack cheese or avocado slices.
- Maple Walnut Version stirs in 1 tbsp maple syrup and 1/4 tsp cinnamon into the sautéed mushrooms for a sweet-savory autumn flavor.
- Creamy Mushroom & Herb Version
- Stir 2 tbsp cream cheese or heavy cream into the mushroom mix for a rich, creamy filling.
- Add fresh thyme or rosemary.
- Kale & Garlic Version
- Replace carrot and celery with 1 cup chopped kale, sautéed with extra garlic.
- Finish with lemon zest for brightness.
- Garlic Butter Mushroom Version cooks mushrooms in butter instead of olive oil, with double garlic and a splash of white wine or lemon juice.