I love that this dish feels both rustic and elegant. The roasted squash becomes tender and caramelized, acting as the perfect edible bowl for the flavorful filling. The mix of grains, nuts, and cranberries gives every bite a wonderful blend of texture—soft, chewy, and a little crunchy. It’s a nutritious and satisfying vegetarian option that doesn’t skimp on flavor, and it’s easy to customize with whatever ingredients I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 acorn squashes (halved and seeded) 1 cup cooked quinoa, rice, or farro (your choice) 1 small onion, finely chopped 2 cloves garlic, minced 1 cup cooked lentils (or beans if preferred) 1/2 cup chopped spinach or kale (optional) 1/4 cup dried cranberries or raisins (optional for sweetness) 1/4 cup chopped nuts (such as walnuts, pecans, or almonds) 2 tablespoons olive oil 1 teaspoon ground cinnamon 1 teaspoon ground cumin Salt and pepper to taste Fresh herbs (such as thyme, rosemary, or parsley) for garnish
Directions
Preheat the oven to 375°F (190°C).
Slice the acorn squashes in half and remove the seeds. Place them cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until tender and easily pierced with a fork.
While the squash roasts, prepare the filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
Add the cooked quinoa (or your chosen grain), lentils, spinach (if using), cranberries, and chopped nuts. Stir to combine and season with cinnamon, cumin, salt, and pepper. Cook for an additional 3–5 minutes until heated through.
Once the squash is tender, remove it from the oven and turn the halves cut-side up. Spoon the filling into each half, pressing lightly to pack it in.
Return the stuffed squash to the oven and bake for another 10–15 minutes so the flavors meld together and the filling is heated through.
Add cheese: I sometimes crumble feta or goat cheese on top before the final bake for a creamy, tangy touch.
Sweet and savory: Add a drizzle of maple syrup or honey to the filling for extra depth.
Protein boost: Mix in chickpeas or tofu for added protein.
Different squash: I’ve used butternut or delicata squash for variety—they roast beautifully.
Spiced version: A pinch of chili flakes or smoked paprika gives the dish a warm, earthy flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I bake them at 350°F for about 15–20 minutes until warmed through. I can also freeze unbaked stuffed squash halves for up to 3 months—just thaw overnight and bake as usual.
FAQs
1. Can I prepare the filling ahead of time?
Yes, I often make the filling a day or two in advance. It stores well in the fridge and saves time when I’m ready to assemble and bake.
2. How do I keep the squash from being too soft?
I roast the squash just until fork-tender. Over-roasting can make it mushy, so I check it early around the 35-minute mark.
3. Can I make this vegan?
It already is! Just be sure to use plant-based grains and skip any cheese toppings if you want to keep it strictly vegan.
4. What grains work best?
I like quinoa for a light texture, farro for a chewy bite, or rice for a classic base—it depends on what I have on hand.
5. How do I make it nut-free?
Simply leave out the nuts or replace them with sunflower or pumpkin seeds for a similar crunch.
6. Can I use canned lentils?
Yes, canned lentils are perfect. I just rinse and drain them before adding them to the filling.
7. What can I serve with this dish?
I love serving it with a side salad, roasted vegetables, or warm bread for a complete meal.
8. Can I make mini versions for appetizers?
Absolutely! I use smaller squashes or cut the halves into quarters for elegant, bite-sized servings.
9. What herbs go best with this recipe?
Fresh thyme, parsley, and rosemary add great aroma and freshness to the dish.
10. How do I know when the squash is done?
The squash is ready when a fork slides easily into the flesh, but it still holds its shape when filled.
Conclusion
This stuffed acorn squash recipe is one of my favorite ways to celebrate fall flavors. I love how the roasted squash, warm spices, and hearty filling come together in every comforting bite. Whether I’m serving it for a cozy dinner or a festive holiday meal, it always looks beautiful and tastes incredible. It’s nourishing, flavorful, and a true seasonal favorite in my kitchen.
A cozy and hearty fall dish featuring roasted acorn squash halves stuffed with a savory mixture of grains, lentils, vegetables, and warm spices. This vegetarian main course is flavorful, nutritious, and perfect for holidays or weeknight dinners.
Ingredients
2 acorn squashes, halved and seeded
1 cup cooked quinoa, rice, or farro
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked lentils (or beans)
1/2 cup chopped spinach or kale (optional)
1/4 cup dried cranberries or raisins (optional)
1/4 cup chopped nuts (walnuts, pecans, or almonds)
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground cumin
Salt and pepper, to taste
Fresh herbs (thyme, rosemary, or parsley) for garnish
Instructions
Preheat oven to 375°F (190°C). Slice acorn squashes in half and remove seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until tender.
While squash roasts, heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 5 minutes until softened.
Add cooked quinoa (or chosen grain), lentils, spinach, cranberries, and nuts. Season with cinnamon, cumin, salt, and pepper. Stir and cook for 3–5 minutes until warmed through.
Remove squash from oven and turn cut-side up. Spoon filling into each half, pressing gently to pack.
Return stuffed squash to the oven and bake for 10–15 minutes until filling is heated through.
Garnish with fresh herbs and serve warm.
Notes
Top with feta or goat cheese before baking for a creamy finish.
Add a drizzle of maple syrup or honey for sweet-savory flavor.
Include chickpeas or tofu for extra protein.
Use butternut or delicata squash for variation.
Spice it up with chili flakes or smoked paprika.
Refrigerate up to 4 days or freeze unbaked halves up to 3 months.
