Acorn Squash Recipes
Cozy up your fall table with these easy, healthy baked Acorn Squash Recipes that taste like Thanksgiving comfort food in every bite.
Full Recipe Introduction
Acorn squash has this knack for being humble yet festive. Every autumn I look forward to roasting that deep-green shell until edges caramelize, then scooping out sweet, nutty flesh stuffed with savory fillings. This take on classic stuffed acorn squash combines quinoa, cranberries, pecans, and warming spices—so you get a vegetarian side dish that doubles as a vegan main with just a few tweaks. Honest to goodness, it feels like comfort food without the heaviness.
I first whipped this up at a small Friendsgiving two years ago. My college roommate, now a plant-based baker, raved about how this dish felt indulgent without dairy. Since then, it’s been a seasonal staple: perfect alongside turkey, or shining solo on a chilly weeknight. Plus, it’s nutrient-packed—fiber from the squash, plant protein in the quinoa, healthy fats from nuts—making it a healthy addition to any meal.
Why You’ll Love These Acorn Squash Recipes
- Naturally gluten-free, vegetarian, and easily vegan-friendly
- Ready in under an hour—no all-day roasting marathon
- Brilliant fall flavors: cinnamon, sage, and a hint of maple syrup
- Beautiful winter squash side dish for Thanksgiving or Sunday dinner
- Meal-prep friendly: make filling ahead, bake when guests arrive
- Comfort food vibes with a light, healthy twist
- Versatile base—you’ll never get bored (see Variations below)
- Feels gourmet but uses pantry staples you likely have on hand
Ingredients for These Acorn Squash Recipes
2 medium acorn squash (about 2 lbs total), halved and seeded
2 tablespoons olive oil (or melted vegan butter)
½ teaspoon kosher salt, plus a pinch for seasoning
⅓ teaspoon freshly ground black pepper
1 cup cooked quinoa (rinse first to remove saponins)
¼ cup dried cranberries (or chopped dried cherries)
¼ cup chopped pecans (toasted, optional for extra crunch)
2 tablespoons finely chopped shallot (sub: red onion)
1 garlic clove, minced
1 teaspoon fresh thyme leaves (sub: ½ teaspoon dried thyme)
1 tablespoon pure maple syrup (or honey if not vegan)
1 teaspoon cinnamon
Optional garnish: chopped parsley or crumbled feta (or vegan feta)
Tip: Choose smaller, uniform acorn squash so they roast evenly. Rinse quinoa under cold water until it runs clear—this makes it fluffier and less bitter.
Directions for These Acorn Squash Recipes
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat to catch any drips.
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Place cut-side down and roast for 25–30 minutes, until tender when pierced with a fork.
- While squash roasts, heat the remaining olive oil in a skillet over medium heat. Add shallot and garlic, sautéing until fragrant—about 2 minutes. Stir in cooked quinoa, cranberries, pecans, thyme, maple syrup, cinnamon, and a pinch of salt. Toss until combined and slightly heated through.
- Remove the squash from the oven and carefully flip each half so the cut side is up. Scoop out a bit more flesh if you want a deeper cavity—reserve scooped flesh to stir into the quinoa mix.
- Spoon the quinoa filling generously into each squash half, pressing down gently to pack it. Drizzle any leftover pan juices on top.
- Return the stuffed squash to the oven and bake 10–12 minutes more, until tops are golden and filling is warmed through.
- Remove from oven, let rest 5 minutes (it helps the flavors meld). Garnish with parsley or feta, then serve straight from the shell.
Servings & Timing
Makes 4 hearty servings (two halves per person).
Prep Time: 15 minutes
Cook Time: 40 minutes (roasting + baking)
Total Time: 55 minutes
Variations
• Mushroom & Spinach: Swap quinoa for wild rice, stir in sautéed mushrooms and spinach.
• Mexican-Inspired: Use black beans, corn, cilantro, and a squeeze of lime instead of cranberries.
• Apple & Sausage: Add cooked turkey sausage and diced apple for a sweet-savory punch (not vegan).
• Curry Twist: Season quinoa with curry powder, toss in golden raisins and cashews.
• Cheesy Upgrade: Top with shredded Gruyère or vegan cheddar before the final bake.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3–4 days. For meal prep, assemble stuffed squash without the final bake, wrap in foil, and refrigerate; bake when ready. Freeze extra filling separately in freezer-safe bags for up to 1 month. To reheat, pop squash in a 350°F oven for 10–12 minutes, or microwave covered on medium power for 2–3 minutes, checking midway.
Notes
I learned that roasting squash cut-side down locks in moisture, yielding tender flesh, while flipping it before stuffing gives a crisp edge. Tapping the squash a bit before scooping prevents the shell from cracking. For extra caramelization, sprinkle a tiny bit of brown sugar on the cut edges before the first roast. If you like more bite, leave some quinoa slightly undercooked—it finishes cooking inside the squash.
FAQs
Q: Can I use a different winter squash, like butternut?
A: Absolutely—acorn squash has a firmer skin, but butternut or delicata works great; adjust roasting time for size.
Q: How can I tell when the squash is fully roasted?
A: A fork or paring knife should slide into the skin and flesh without resistance.
Q: Is this recipe gluten-free?
A: Yes, naturally—just confirm your broth or add-ins are labeled gluten-free.
Q: Can I prep the filling a day ahead?
A: For sure—store the filling in the fridge and stuff/bake the next day for easy entertaining.
Q: How do I make this nut-free?
A: Swap pecans for pumpkin seeds or omit nuts entirely; you’ll still get great texture.
Q: What if I don’t have quinoa?
A: Brown rice, farro, or couscous are tasty stand-ins—just cook according to package instructions.
Q: Can I add meat?
A: Cooked ground turkey or crumbled sausage stirred into the filling makes it heartier.
Q: How do I keep it vegan?
A: Use maple syrup instead of honey, vegan butter or oil, and skip any dairy toppings.
Conclusion
These Acorn Squash Recipes bring fall to your plate with ease, from Thanksgiving spreads to simple weeknight dinners. Warm, nutritious, and endlessly adaptable, they hit that sweet spot between comfort food and healthy eating. Give them a try, leave a comment below with your favorite twist, and don’t forget to explore more seasonal sides on my blog!
Acorn Squash Recipes
Ingredients
- 2 medium acorn squash halved and seeded
- 2 tablespoons olive oil (or melted vegan butter)
- 1 cup cooked quinoa (rinse first to remove saponins)
- 1/4 cup dried cranberries (or chopped dried cherries)
- 1/4 cup chopped pecans (toasted, optional for extra crunch)
- 2 tablespoons finely chopped shallot (sub: red onion)
- 1 garlic clove, minced
- 1 tablespoon pure maple syrup (or honey if not vegan)
- 1 teaspoon cinnamon
- Optional garnish: chopped parsley or crumbled feta (or vegan feta)
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat to catch any drips.
- Brush the cut sides of the acorn squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Roast cut-side down for 25–30 minutes until tender.
- Sauté shallot and garlic in a skillet, then mix in cooked quinoa, cranberries, pecans, thyme, maple syrup, cinnamon, and salt. Heat through.
- Flip the cooked squash halves, scoop out more flesh if desired, then fill them with the quinoa mixture.
- Bake the stuffed squash for an additional 10–12 minutes until tops are golden and filling is warmed through.
- Let the squash rest for 5 minutes, garnish with parsley or feta, then serve straight from the shell.
