Stuffed Acorn Squash is a warm and comforting dish that combines sweet, nutty squash with a filling that is full of flavor. The acorn squash cooks until it’s soft and slightly caramelized, making a natural “bowl” for the stuffing. The filling can be anything from a savory mix of grains like quinoa or wild rice with sautéed vegetables, herbs, and nuts to a more festive mix with cranberries, apples, and warm spices, depending on what you like.

This recipe is great because it can be used for a lot of different things. It can be a healthy vegetarian main dish for the holidays, a colorful side dish for family dinners, or even a meal that you make ahead of time for busy weekdays. Stuffed acorn squash looks great on the table and is also very healthy. Each bite has fiber, vitamins, and plant-based protein. You can make it even better by adding a little olive oil, cheese, or cinnamon. This makes it a dish that is both good for you and filling.

Why Stuffed Acorn Squash is Perfect for September

Fall Transition

September is in between the last green harvests and the start of the squash season. Acorn squash is available in markets and has a subtle sweetness and solid flesh that roasts well. You can still keep meals light and vibrant by using it to fill things.

Cozy Evenings

The oven performs most of the job here, filling the kitchen with warm, toasty smells. This is exactly what we want as the days become shorter. A plate of stuffed squash is naturally cozy since it warms the table and makes dinners last longer.

Healthy Comfort Food

Acorn squash has a lot of nutrients and few calories. It has fiber, potassium, vitamin C, and beta-carotene, so it fills you up without making you feel guilty. The meal becomes balanced and healthy when you add nutritious grains, beans, or nuts to the filling.

Instead of the usual sausage or butter, use a layered vegetarian filling that nevertheless tastes rich. I bake the squash with some maple syrup and smoked paprika. Then I fill it with wild rice combined with caramelized mushrooms, roasted chestnuts (or almonds), tart dried cranberries, and a little bit of fresh lemon zest. Add a drizzle of maple-tahini and a sprinkling of crisp pepitas to finish. The tahini gives it a nutty, creamy lift that makes it taste like butter without the milk. A touch of lemon and some flaky salt are the little things that make it go from “nice” to “remember this.”

Stuffed Acorn Squash

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Servings: 4

Calories: 350

Ingredients Method Video Notes

Ingredients

  

Ingredients — Squash & Roast

• 2 medium acorn squashes about 2–2.2 lb total, halved and seeded
• 2 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp smoked paprika
• Salt & pepper

Ingredients — Filling

• 1 cup cooked wild rice or wild & brown rice mix
• 1 tbsp olive oil
• 1 small yellow onion finely chopped
• 2 garlic cloves minced
• 8 oz cremini or chestnut mushrooms diced
• 1 cup toasted chestnuts roughly chopped (or roasted almonds)
• ½ cup dried cranberries or cherries
• 1 tsp fresh thyme leaves or ½ tsp dried
• Zest of 1 orange and 1 tbsp orange juice
• Salt & black pepper to taste

Ingredients — Finish & Garnish

• 2 tbsp tahini
• 1 tbsp warm water
• 1 tbsp maple syrup
• 1 tsp lemon juice
• Toasted pepitas or chopped parsley for garnish
• Flaky sea salt

Method

 

Method — Roast Squash

1. Preheat oven to 400°F (200°C).
2. Brush squash halves with olive oil, then with maple syrup; sprinkle smoked paprika, salt, and pepper. Place cut-side down on a lined baking sheet and roast 30–40 minutes until tender and caramelized at the edges. (Oven times vary depending on squash size.)

Method — Make Filling

1. While squash roasts, heat oil in a skillet over medium heat. Add chopped onion and cook until translucent, 5–7 minutes.
2. Add garlic and mushrooms; sauté until mushrooms release moisture and brown, another 6–8 minutes. Season with salt, pepper, and thyme.
3. Remove from heat and stir in cooked wild rice, toasted chestnuts, dried cranberries, orange zest, and orange juice. Taste and adjust seasoning.

Method — Assemble & Finish

1. When squash is done, flip halves cut-side up and fill each with the rice mixture, pressing slightly to mound. Return to oven for 8–12 minutes so flavors meld.
2. Whisk tahini with warm water, maple syrup, and lemon juice until drizzleable. If too thick, add more warm water, a teaspoon at a time.
3. Drizzle tahini-maple over each stuffed squash, sprinkle pepitas and flaky salt, and serve warm.

Video

Notes

Acorn squash is at its best in early to mid-fall; pick squash that feel heavy for their size with firm, unbroken skin. Chestnuts are a classic autumn flavor; if fresh chestnuts aren’t available, use roasted almonds or walnuts. For a quicker weeknight shortcut, swap wild rice with a pre-cooked grain mix, but toast the nuts for texture.

Diet-Friendly Notes

• Vegan: This version is vegan by design; use maple-tahini for richness.
• Gluten-Free: Naturally gluten-free; confirm grains are GF if cross-contamination is a concern.
• Vegetarian with protein boost: Stir in a cup of cooked lentils or add crumbled feta (if dairy works for you) before baking.
• Low-carb option: Replace the wild rice with cauliflower rice and increase the nut ratio for texture.

Texture & Flavor Tips

Add different textures to each bite, like creamy squash flesh, chewy wild rice, and crunchy almonds. Don’t forget the orange zest; it makes the earthy flavor taste better. If the filling doesn’t taste good, you can make it taste better by adding a splash of apple cider vinegar or an extra tablespoon of orange juice. Toast the nuts and pepitas until they smell good. This step has a big effect.

Storage & Reheating Tips

Put leftovers in sealed containers in the fridge for 3–4 days after they have cooled. To keep the texture, reheat in a 350°F oven for 10 to 15 minutes with foil over it. For quick dinners, Microwaving is OK, but the oven keeps the food crisp. You may even freeze squash halves that have been put together but not drizzled for up to three months. Also, let them defrost overnight before reheating.

Serving Ideas

For a light meal, serve stuffed acorn squash as the main dish with a simple green salad with lemon vinaigrette on the side. Add roasted root vegetables or a grain pilaf to make the platter more filling. For a holiday meal, put the halves of the squash on a big plate and add pomegranate arils and microgreens to make it seem colorful and shiny.

Frequently Asked Questions — Stuffed Acorn Squash

1) Can I prepare the filling ahead of time?

Yes — you can make the filling up to 2 days in advance and keep it refrigerated. Just before baking, bring it to room temperature (or warm slightly) before stuffing the squash and finishing in the oven. (The original recipe’s FAQ confirms this.)

2) What if after roasting, the squash is not fully tender — how do I fix it?

If the squash isn’t soft enough after its roast time, simply return it to the oven for another 10–15 minutes. Test with a fork in the thickest part — it should pierce easily but not collapse overly.

3) Can I use a different squash instead of an acorn?

Yes — the recipe states you can swap in delicata (which has edible skin) or butternut squash. Just note that cooking times and texture will vary. Delicata is thinner, so it needs less roast time; butternut is denser, so it may need longer.

4) How can you choose a good acorn squash and make sure it is quality?

Look for a squash that is heavy for its size, has skin that is firm and not broken, and has no soft spots or bruises. These signs show that the squash is ripe, thick, and will roast well. In this recipe’s “Notes” section talks about those things.

5) How to make this dish work for different diets, like vegan, gluten-free, or low-carb?

Yes, this recipe is already vegan because it doesn’t use any dairy. This shows that the tahini drizzle adds creaminess.

It’s also naturally gluten-free, as long as the grains you use in the filling are gluten-free.

The recipe says to replace wild rice with cauliflower rice and add more nuts to make the texture better for low-carb or keto diets.

6) How long do leftovers stay good, and what’s the best way to heat them up again?

You can keep leftovers in the fridge for 3 to 4 days in a sealed container. To reheat, put it in a 350°F (≈ 175 °C) oven for 10 to 15 minutes, covering it loosely with foil to keep the top from drying out. If you need to, you can microwave it, but it might make it softer, so it’s better to reheat it in the oven to keep its shape and firmness.

Pro Tips

1. Roast squash cut-side down to get a glossy, caramelized underside; flip and fill when ready.
   
2. Toast spices (a pinch of cumin or coriander) briefly with mushrooms for warm depth.
   
3. Make a double batch of filling — it’s fantastic as a warm salad topping or mixed into a grain bowl.

Conclusion

Stuffed Acorn Squash is a tasty and healthy dish that can be changed to fit a wide range of tastes and dietary needs, especially in the fall. The acorn squash’s natural sweetness and creamy texture make it the perfect base for a tasty and healthy dinner, no matter what kind of filling you want to use—vegetarian, meat-based, or seafood-based. Stuffed Acorn Squash is a great dish to make if you like to cook at home and want to try the flavors of the season. It has a lot of health benefits and can be made in a number of different ways.

Love this? Find more autumn recipes full of flavor and cozy vibes.