Looking for a delicious and easy acorn squash stuffing recipe? This step-by-step guide will show you how to make perfect stuffed acorn squash with flavorful spices, hearty grains, and simple techniques for a show-stopping side dish. Whether you're preparing for Thanksgiving or a cozy weeknight dinner, this recipe delivers restaurant-quality flavor with minimal effort.
\nIngredients
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- 2 medium acorn squashes (about 1.5 lbs each) \n
- 2 tbsp olive oil, divided \n
- 1 medium onion, finely diced \n
- 2 celery stalks, chopped \n
- 2 tart apples (like Granny Smith), peeled and diced \n
- 1.5 cups cooked wild rice or quinoa \n
- \u00bd cup chopped pecans or walnuts \n
- \u00bd cup dried cranberries \n
- 1 tsp salt \n
- \u00bd tsp black pepper \n
- 1 tsp dried sage \n
- \u00bd tsp dried thyme \n
- \u00bc tsp ground cinnamon \n
- \u00bc tsp ground nutmeg \n
- \u00bc tsp smoked paprika \n
- \u00bd cup vegetable broth \n
Step-by-Step Instructions
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- Prepare the squash: Preheat oven to 375°F (190°C). Cut acorn squashes in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and place cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes until tender when pierced with a fork. \n \n
- Toast spices: While squash roasts, heat a dry skillet over medium heat. Add 1 tsp sage, \u00bd tsp thyme, \u00bc tsp cinnamon, \u00bc tsp nutmeg, and \u00bc tsp smoked paprika. Toast for 1-2 minutes until fragrant, stirring constantly. Transfer to a bowl to cool. \n \n
- Saute filling: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add onion and celery, cooking until softened (5-7 minutes). Add apples and cook for another 3 minutes. Stir in toasted spices, cooked rice/quinoa, pecans, cranberries, salt, and pepper. \n \n
- Assemble and bake: Flip roasted squash halves cut-side up. Fill with stuffing mixture and drizzle with vegetable broth. Cover tightly with foil and bake for 20 minutes. Remove foil and bake 10-15 minutes more until golden and crispy on top. \n
| Spice Type | \nWhen to Add | \nFlavor Impact | \n
|---|---|---|
| Smoked paprika | \nWith toasted spices | \nDeep, barbecue-like richness | \n
| Cinnamon & nutmeg | \nWith toasted spices | \nWarm sweetness that balances savory elements | \n
| Fresh sage | \nStirred in at the end | \nBright, herbal notes that cut through richness | \n
Storage & Serving Tips
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- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in oven at 325°F with a splash of broth to maintain moisture. \n
- Freezing: Freeze unbaked stuffed squash for up to 2 months. Thaw overnight in fridge before baking. \n
- Serving suggestion: Top with fresh parsley or pomegranate seeds for a vibrant finish. \n
Frequently Asked Questions
\nWhat are the best spices for acorn squash stuffing?
\nThe best spices for acorn squash stuffing include sage, thyme, cinnamon, nutmeg, and smoked paprika. These create a perfect balance of earthy, warm, and slightly sweet notes that complement the natural sweetness of the squash. For a more complex flavor profile, try blending sweet spices like cinnamon with savory ones like cumin or smoked paprika.
\nHow do I prevent my acorn squash from becoming too watery when making stuffing?
\nTo prevent watery acorn squash stuffing, try these techniques: 1) Cut the squash in half and roast it cut-side down for 15-20 minutes before stuffing to release excess moisture; 2) Sprinkle the cut surfaces with salt and let sit for 15 minutes before rinsing and patting dry; 3) Use breadcrumbs or cooked grains that will absorb excess liquid during baking.
\nCan I make acorn squash stuffing vegan or vegetarian?
\nAbsolutely! For vegetarian acorn squash stuffing, simply use vegetable broth instead of chicken broth. For vegan stuffing, use vegetable broth and replace any butter with olive oil or vegan butter substitutes. Many traditional stuffing ingredients like herbs, spices, nuts, dried fruits, and grains are naturally vegan-friendly.
\nHow long does stuffed acorn squash keep in the refrigerator?
\nProperly stored in an airtight container, stuffed acorn squash will keep in the refrigerator for 3-4 days. When reheating, add a splash of broth or water to prevent drying out, and cover with foil to retain moisture. For best results, reheat in the oven at 325°F (165°C) until thoroughly warmed through.
\nWhat can I use instead of bread in acorn squash stuffing?
\nIf you want to avoid bread in your acorn squash stuffing, try these alternatives: cooked wild rice or quinoa, chopped nuts (like walnuts or pecans), crumbled cornbread, farro, barley, or even cauliflower rice for a low-carb option. Each alternative brings its own unique texture and flavor that complements the squash beautifully.
\nWhat temperature and time should I use for baking stuffed acorn squash?
\nFor perfectly baked stuffed acorn squash, preheat your oven to 375°F (190°C). Bake for 35-45 minutes, or until the squash is tender when pierced with a fork and the stuffing is golden brown on top. If the stuffing is browning too quickly but the squash isn't tender yet, cover loosely with aluminum foil and continue baking.
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