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Irresistible Stuffed Acorn Squash

Irresistible Stuffed Acorn Squash: 6 Fall Flavors

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  • Author: Anna
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Diet: Vegetarian

Description

Irresistible Stuffed Acorn Squash with Mushrooms & Cranberries is a delightful autumn dish. It combines the sweet, nutty flavor of acorn squash with savory mushrooms and tart cranberries. This recipe is perfect for family gatherings or cozy dinners. It adds a pop of color to your table. Easy to prepare and customizable, it’s a hearty meal everyone will love.

Ingredients

Scale
  • 2 acorn squashes
  • 1 cup fresh cremini mushrooms, diced
  • 1/2 cup unsweetened dried cranberries
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium vegetable broth
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (or cooked quinoa)

Instructions

  1. Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick spray.
  2. Slice each acorn squash in half from stem to tip. Scoop out the seeds and stringy bits with a spoon. Drizzle a bit of olive oil on the insides and sprinkle them lightly with salt.
  3. In a skillet over medium heat, add olive oil and sauté diced onion until translucent. Toss in minced garlic and chopped mushrooms, cooking until tender. Stir in dried cranberries and cook until fragrant.
  4. In a mixing bowl, combine cooked mushroom mixture with breadcrumbs (or cooked quinoa if you’re feeling adventurous!), and just enough vegetable broth to moisten everything nicely.
  5. Fill each acorn squash half generously with the mushroom mixture. Pack it in tightly.
  6. Place stuffed squash halves in your prepared baking dish and cover them loosely with foil. Bake in the preheated oven for about 30-35 minutes or until the squash is tender when pierced with a fork.
  7. Transfer to plates and drizzle with any remaining juices from the baking dish. Serve hot.

Notes

  • Choose firm acorn squashes with glossy skin; they should feel heavy for their size.
  • Use fresh cremini or button mushrooms for their rich umami flavor; avoid canned varieties.
  • Dried cranberries add sweetness; opt for unsweetened if you prefer less sugar.
  • A medium yellow onion adds depth.
  • Fresh garlic enhances flavor; minced cloves are ideal for even distribution.
  • Opt for low-sodium vegetable broth to control salt levels.
  • Use extra virgin olive oil for roasting.
  • Essential salt and pepper enhance all flavors; adjust according to taste.
  • Store leftover stuffed acorn squash in an airtight container in the fridge for up to three days.
  • To reheat, place them in a 350°F oven until warmed through.
  • Use fresh herbs for maximum flavor.
  • Preheat your oven properly so that the squash cooks evenly.
  • Avoid overcooking the filling; it should be moist but not mushy.
  • Feel free to swap out cranberries for raisins or dried cherries.
  • Try adding nuts like walnuts or pecans for extra crunch.
  • You can also sprinkle some feta cheese on top before baking for a tangy twist.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed acorn squash half (210g)
  • Calories: 280
  • Sugar: 14g
  • Sodium: 190mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 8g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://chroka.com/irresistible-stuffed-acorn-squash/