I love cooking with the flavors and produce of the season. This vegetarian stuffed acorn squash is the perfect meal to celebrate the fall season with.
This stuffed acorn squash recipe is a combination of my two favorite Thanksgiving side dishes squash and a classic stuffing. These squash are roasted in butter and maple syrup then stuffed with a veggie-loaded bread stuffing with all of your favorite fall flavors.
Stuffed acorn squash makes a fantastic main dish for vegetarians at Thanksgiving. It can also be made ahead and baked before serving.
Table of Contents
Stap By Step Video On How Make Stuffed Acorn Squash
Fun Squash Facts
Squash was one of the three primary crops grown by the Iroquois know as the “Three Sisters”. The three crops squash, corn, and beans worked together symbolically.
The corn provided a growing structure for the climbing beans and the bean vines helped root the corn to the ground so the stalks were not as easily blown over or washed out.
The beans fixed nitrogen in the soil to fertilize the corn and squash, especially since corn uses a lot of nitrates out of the soil.
The squash vines acted as a living mulch to shade out weeds and retain moisture in the soil, while the prickly stems deterred pests from eating the harvest.
When the three crops were eaten together, they provided a nutritional balance of carbohydrates, protein, healthy fats, and vitamins.
Stuffed Acorn Squash Serving Suggestions
- Fall Spinach Salad – this spinach salad is the perfect light side dish to go with the squash
- Garlic Butter Roasted Green Beans – another perfectly green and flavorful side dish that compliments the stuffed acorn squash
- Acorn Stuffed Squash makes a great vegetarian main dish for a Thanksgiving Dinner.
- High in Antioxidants
- Boosts Immune System
- Decreases Inflammation
- Reduces High Blood Pressure
- Helps Fight Cancer
- Supports Good Prostate Health
- May Reduce The Risk Of Metabolic Syndrome
For a more detailed information see this article by Dr. Axe.
What Are the Ingredients In Stuffed Acorn Squash?
Acorn squash is the delicious base for this recipe. It’s the perfect fall vegetable.
Can you use a different type of squash? Yes, you can substitute any hard winter squash in this recipe.
Onions are a staple aromatic to add to most recipes. They are cheap, flavorful, and healthy.
Apples are a staple fall seasonal fruit. I love adding them to savory dishes.
You can’t have a good stuffing without celery in my opinion. It’s a classic stuffing flavor.
Almost any bread will work in this recipe. It’s best with a loaf of bread that has some substance to it.
Butter adds some much flavor to the stuffing.
Thyme is my go-to herb for fall-flavored dishes. The aroma and flavor scream Thanksgiving and Fall to me.
Vegetarian Stuffed Squash Instructions
- Preheat the oven to 400
- Carefully cut the acorn squash in half
3. Scoop out the seeds
4. Season with salt and pepper
5. Roast in the oven for 30 minutes
6. While the squash roasts saute the celery and onion in butter
7. When the celery and onion are almost done add in the apple and dried cranberries, and seasonings
8. Dice the bread into aproximatley 1/2 inch cubes
9. Add the bread to the vegetable mixture and toss until well combined
10. Fill the roasted squash with the stugging filling
11. Bake the stuffed acorn squash for 15-20 minutes until slightly crispy on top.
Stuffed Acorn Squash Price Breakdown
- Dried Cranberries
- Dried Thyme
For 4 servings this recipe totals $ 5.18
The per serving price is $ 1.30
Stuffed Acorn Squash – Vegetarian Dinner Full Of Fall FlavorsCourse: MainDifficulty: Easy
Delicous Roasted Squash Stuffed with a Fall Flavored Stuffing
2 Acorn Squash
1 Small Onion
1 Small Apple
1 Celery Stalk
1/3 Cup Dried Cranberries
4 Slices of Bread
2 tbs Butter
1/2 tsp Dried Thyme
Salt and Pepper to taste
- Preheat oven to 400
- Cut the squash in half
- Scoop out the seeds
- Season with salt and pepper and roast for 30 minutes
- Dice onion, celery, and apples to equal sizes
- Saute the onion and celery in butter until almost done
- Add in apple, dried cranberries and thyme
- Add and stir the bread cubes until combined
- Season with salt and pepper
- Fill the squash with the stuffing mixture
- Bake for 15-20 minutes until the top is a little crispy