Stuffed Acorn Squash

A warm, satisfying and homey meal, stuffed acorn squash is the cozy sweater of comfort food. The tender, sweet squash hosts a savory mix of beef, rice and veggies, all topped with a gooey cheddar blanket. Stuffed acorn squash recipes are hearty enough to stand alone but humble enough to share the plate with a salad or other roasted vegetables.

After finding a quality acorn squash (thankfully, they’re quite abundant during the fall and winter months), this dish doesn’t require much effort—but it does take some time. That’s because you need to roast the squash before filling it, then bake it again for the filling to set and the cheese to melt. This stuffed acorn squash recipe is customizable (you can add lots of extra veg) and great for meal prep (it freezes like a dream), making it one of our favorite winter squash recipes of all time.

Ingredients for Stuffed Acorn Squash

• Acorn squash and water: Typically a fall and winter squash, acorn squash is a common variety with a sweet, nutty flavor that pairs perfectly with savory fillings. Cutting the squash lengthwise and scooping out the seeds provides a good-sized cavity for stuffing. Roasting it with water brings out its natural sweetness and softens the texture using steam. Pick an acorn squash with a dark green rind with orange markings; too much orange means a tougher and more fibrous squash.
• Ground beef: For most ground beef recipes, a 90/10 lean-to-fat ratio is my go-to, but 80/20 fat content works fine too. Browning the ground beef first adds a ton of flavor to the filling.
• Onion and celery: Classic aromatics like onion and celery make the filling sing. Use yellow, sweet or red onion and fresh, crisp celery for the crunch. Chop both about the same size so the pieces cook evenly throughout the mixture.
• Flour and milk: This classic duo holds the stuffing together and creates a creamy texture. Mixing the flour into the ground beef cooks it a bit before you add the milk.
• Seasonings: Salt and sage season the entire dish. Choose rubbed sage versus ground sage for this dish; we want those more pronounced flavors and larger chunks of dried herb.
• Rice: Rice absorbs all the filling flavors and makes the dish hearty, taking this squash from a side to the main event. Rice is a snap if you have a rice cooker, but feel free to grab a bag of the quick-cooking stuff and throw it in the microwave for 90 seconds. No one has to know.
• Cheddar cheese: Melted cheddar makes everything better. It is the ultimate creamy finish to this acorn squash stuffed with inviting ingredients.

Directions

Step 1: Roast the squash

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Preheat your oven to 375°F. Place the halved acorn squash cut sides down in an 11×7-inch baking dish. Add 1/2 cup water to the dish and cover it with foil. Bake for 50 to 60 minutes or until the squash is tender.

Editor’s Tip: Placing the squash cut side down in the pan allows steam to accumulate, preventing the squash from drying out. This method ensures the flesh becomes soft and tender.

Step 2: Make the filling

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Meanwhile, in a pan over medium heat, cook the ground beef, onion and celery until the meat is no longer pink. Drain off any excess fat.

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Stir in the flour, salt and sage until well blended.

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Gradually add the milk and bring the mixture to a boil. Cook and stir for two minutes, until the sauce is thick and bubbly. Stir in the cooked rice to complete the filling.

Step 3: Stuff the squash and serve

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After the squash is tender, remove it from the oven and turn the oven down to 350°. Transfer the squash to a baking sheet and fill each cavity with the beef mixture. Bake for an additional 30 minutes.

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Remove the squash from the oven and sprinkle shredded cheddar cheese on top. Bake for three to five minutes or until the cheese melts.

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Stuffed Acorn Squash Variations

• Play with your proteins: Stuffed acorn squash recipes are super flexible. Trade out the beef and try acorn squash stuffed with ground turkey or Italian sausage. You can even make the stuffed squash vegetarian with a plant-based burger, lentils or chickpeas. For another veggie version, try wild rice stuffed squash.
• Mix in some fruit: A handful of dried cranberries, a sliced apple or even a few blueberries can add a surprising burst of sweetness to the filling. Savory doesn’t have to exclude sweet!
• Add some butter and spice: Roasted acorn squash tastes fantastic with butter and a pinch of cinnamon or nutmeg; the same goes for this stuffed acorn squash recipe. Brush the inside of the squash with melted butter and a pinch of spice before inverting it into the pan. This gives the squash a warm, slightly sweet note that perfectly complements the savory stuffing.
• Try a different cheese: Experiment with the cheese topping. Smoked Gouda or mozzarella are both tasty options. Top with sliced avocado or fresh chopped parsley for even more flourish.

How to Store Stuffed Acorn Squash

In the unlikely event of leftovers, refrigerate the acorn squash stuffed halves in an airtight container.

How long does stuffed acorn squash last?

Stuffed acorn squash will last up to four days in the fridge.

Can you freeze stuffed acorn squash?

These freeze up exceptionally well and are an exciting discovery when you have run out of dinner ideas and find them behind a frozen pizza. Allow the stuffed squash halves to cool completely, wrap them tightly, and store them in an airtight container or freezer-safe bag. They’ll last up to three months in the freezer.

How do you reheat stuffed acorn squash?

If they just came out of the fridge, throw them in the oven at 350° for 15 to 20 minutes. To reheat squash halves from frozen, allow them to thaw in the refrigerator overnight, then reheat them in the oven. Microwaving may cause your squash to get too soft.

Can you make stuffed acorn squash ahead of time?

You bet! Follow the recipe through Step 2, but store the roasted squash and filling separately in the refrigerator; they will last up to four days before assembling and cooking. When you are ready to serve, stuff your squash and bake it the second time, finally adding the cheese at the end.

Stuffed Acorn Squash Tips

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How do you cut an acorn squash?

To cut an acorn squash, use a sharp chef’s knife and carefully cut through the squash lengthwise from stem to tip. Scoop out the seeds with a spoon. Acorn squash can have tough skin, so stabilizing the squash on a cutting board and slicing carefully is key. If it’s too difficult to pierce, microwave the squash for 10 to 15 seconds to soften the outer flesh.

Can you stuff other types of squash?

Butternut squash and spaghetti squash make amazing vessels for a savory filling. You can also use this filling in summer squash, like zucchini. Each is roasted a little bit differently, according to size, but you can make the stuffing mixture the same way. Note: Butternut squash and spaghetti squash take about 40 minutes to roast, while your zucchini might not need any preroasting.

What else can you serve with stuffed acorn squash?

If you are low-carbing, this recipe is for you! For side dish options, garlic bread and a warm wilted lettuce salad would complete the meal. You can always kick things off with a cocktail: A Manhattan is always great with a rich, savory beef main dish.