Sunday Stuffed Acorn Squash with Herbs

Name: Sunday Stuffed Acorn Squash with Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium acorn squashes; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 small onion, diced; 2 cloves garlic, minced; 1 cup mushrooms, chopped; 1 teaspoon dried thyme; 1 teaspoon dried sage; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Balanced Healthy Meals Favorites

I absolutely love making Sunday Stuffed Acorn Squash with Herbs, especially when autumn rolls around! The rich sweetness of acorn squash pairs perfectly with a medley of fresh herbs and a touch of savory filling. It’s a dish that not only warms the soul but also fills the home with inviting aromas. Whether I'm serving it for a family gathering or enjoying a quiet dinner at home, I find that the vibrant flavors and colorful presentation always bring a smile to my face. This recipe is a delightful way to celebrate fall.

Created by

Beatrice Holloway

Last updated on 2026-01-14T05:38:35.717Z

When I first tried stuffing acorn squash, I was amazed at how easy and delicious it turned out. The combination of herbs and spices truly brings out the natural sweetness of the squash. I remember the first time I served this dish; it impressed my guests and became an immediate favorite!

One important tip I learned is to roast the squash cut-side down for the first half of cooking. This allows the flavors to concentrate and the texture to become melt-in-your-mouth tender while keeping the filling warm and inviting. Trust me, this technique elevates the dish!

Why You'll Love This Recipe
Hearty and satisfying with a burst of herbaceous flavor
Visually stunning centerpiece for any dining table
Healthy, vegan option that's packed with nutrients

Flavorful Herb Infusion

The dried herbs in the stuffed acorn squash play a crucial role in amplifying the dish's flavor profile. Thyme and sage provide earthy notes that complement the natural sweetness of the acorn squash. I recommend using fresh herbs if you have them on hand; they offer a brighter, more intense flavor. Simply double the quantity of fresh herbs to achieve that vibrant taste. When sautéing the vegetables, allow them to soften until they are translucent, which usually takes about 5 minutes. This step also helps to release the oils from garlic and onion, enriching the overall taste.

In addition to the herbs, consider adding some toasted nuts or seeds to the quinoa mixture for crunch and added nutrition. Walnuts or pumpkin seeds can provide a delightful contrast in texture, making every bite more exciting. If you decide to add nuts, lightly toast them in the skillet before mixing them with the other ingredients. I find that this extra step enhances their flavor and creates a lovely aroma that permeates the kitchen.

Serving and Presentation Ideas

Serving stuffed acorn squash can be as simple or elaborate as you choose. For a rustic presentation, serve the squash halves directly on individual plates, allowing each guest to enjoy the vibrant colors and textures. Alternatively, for a more formal dinner, elevate your presentation by placing the squash on a bed of sautéed greens or roasted veggies. A drizzle of balsamic glaze on top can add a beautiful finishing touch and a hint of acidity that balances the dish's sweetness.

This dish is versatile and pairs well with other fall flavors. Consider serving it alongside a light salad with apple slices and walnuts to refresh the palate. If you have leftovers, they reheat beautifully in the oven at 350°F (175°C) for about 15-20 minutes, which allows the squash to warm through while maintaining its texture.

Ingredients

For the Stuffed Acorn Squash

2 medium acorn squashes
1 cup quinoa, rinsed
2 cups vegetable broth
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, chopped
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Steps

Prepare the Acorn Squash

Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Place them cut-side down on a baking sheet and roast for 25 minutes.

Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and let it simmer for 15 minutes or until the liquid is absorbed.

Sauté the Vegetables

In a skillet over medium heat, sauté the onion and garlic in a little olive oil until softened. Add the mushrooms, thyme, and sage, cooking for an additional 5-7 minutes.

Combine and Stuff

Mix the cooked quinoa with the sautéed vegetables. Season with salt and pepper. Stuff the acorn squash halves with the quinoa mixture and return to the oven for an additional 15 minutes.

Serve

Once done, remove from the oven, garnish with fresh parsley, and serve warm.

Pro Tips

For added flavor, try incorporating nuts or dried fruits into the stuffing for extra texture and sweetness.

Ingredient Storage Tips

Acorn squashes can be stored in a cool, dry place for several weeks, making them an excellent addition to your pantry in autumn. When you’re ready to use them, look for squashes that feel heavy for their size and have a matte skin, as this indicates freshness. Once cooked, any leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. Just ensure it's cooled to room temperature before sealing, which prevents moisture buildup that could lead to mushiness.

If you're looking to prep ahead of time, you can cook the quinoa and sauté the vegetables a day in advance. Store them separately in the fridge; this makes it easy to assemble and bake the stuffed squash quickly on the day you plan to serve it. It’s a great strategy for busy weekends or holiday gatherings, allowing you to enjoy more time with your guests.

Make-Ahead and Freezing Options

These stuffed acorn squashes are perfect for freezing! After baking the squash and stuffing them, allow them to cool completely. Wrap them tightly in plastic wrap or aluminum foil, then place them into a freezer-safe container. They can be frozen for up to 3 months. To reheat, place the frozen squash in the refrigerator overnight to thaw and then reheat in a preheated oven at 350°F (175°C) until warmed through, which usually takes about 25-30 minutes.

For an even faster meal prep option, consider making the stuffing without the squash ahead of time. You can stash it in the refrigerator for up to 5 days. Just stuff the squash and bake when you're ready to eat. This allows you to enjoy the comforting dish without the wait on a busy weeknight!

Questions About Recipes

→ Can I use another type of squash?

Yes, you can substitute with butternut or pumpkin, but cooking times may vary.

→ How can I store leftovers?

Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days.

→ Is this recipe suitable for meal prep?

Absolutely! You can prepare the stuffed squash in advance and reheat it for a quick meal.

→ Can I make this dish vegan?

Yes, this recipe is vegan as it uses vegetable broth and no animal products.