6 Stuffed Acorn Squash Recipes to Try This Fall

The Squash Is the Star

Written by
Lizz Schumer
A journalist, writer, and author, Lizz Schumer has 10+ years of experience covering food and drink for a wide variety of well-known print and online publications.
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Lizz Schumer
Published 12/01/20
Serve and enjoy

The Spruce / Julia Hartbeck

When autumnal squash starts showing up at the farmer's market, the roadside stands, and grocery store produce aisle, the race is on to use it in as many delicious recipes as possible. Acorn squash, so named because it's shaped like a large green acorn, is technically the same family as summer squash like zucchini, but usually appears in late fall through early winter. Choose one that weighs about one to three pounds; any larger, and they can get dry and stringy. It should feel heavy for its size and have smooth dull skin with no soft spots. A ripe squash should have a good balance of green and orange skin; too much orange may mean it's overripe. Store it in a cool, dark cellar for up to a month or about two weeks in the fridge. Grab a few and try these lovely stuffed acorn squash recipes for an easy, self-contained main dish.

  • 01 of 06

    Stuffed Acorn Squash with Cornbread

    Vegetarian Stuffed Acorn Squash With Cornbread Stuffing

    The Spruce/Victoria Heydt

    With lots of fragrant fall herbs, these cornbread stuffing-filled acorn squash halves make a great vegan main dish or a Thanksgiving substitute for those who don't eat turkey. This recipe starts with a vegan cornbread mix, but you can crumble up your own, too.

  • 02 of 06

    Vegan Quinoa-stuffed Acorn Squash

    Vegan stuffed acorn squash recipe

    The Spruce / Julia Hartbeck

    High-protein quinoa makes a great filling for acorn squash that turn the vegetable into a main. Candied or toasted pecans, raisins, and balsamic vinegar give the filling an autumnal flavor that complements the slightly sweet squash perfectly.

  • 03 of 06

    Barley Stuffed Acorn Squash

    Vegetarian Barley Stuffed Squash

    Jolinda Hackett

    Pearl barley has a nutty, hearty texture that makes a delicious stuffing for acorn squash, especially when combined with chopped carrot, celery, onion, and veggie broth. For a vegan dish, swap out margarine for vegan margarine instead.

  • 04 of 06

    Barbecue or Baked Stuffed Squash

    Barbecued or baked stuffed acorn squash recipe

    The Spruce / Julia Hartbeck

    To give your meal some vegetarian barbecue flare, stuff acorn squash halves with this delicious baked bean mixture. These work as a fiber-rich main dish or a unique side for a fall cookout. Try them as a unique offering for those who don't eat animal products.

    Continue to 5 of 6 below.
  • 05 of 06

    Baked Stuffed Acorn Squash with Beef and Tomatoes

    Baked Stuffed Acorn Squash With Beef and Tomatoes

    Diana Rattray

    For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out. Serve it with a rice or potato side for a well-rounded meal.

  • 06 of 06

    Crunchy Acorn Squash Stuffing with Za'atar

    Crunchy Acorn Squash Stuffing With Za'atar

    The Spruce/Julia Hartbeck

    Slivered almonds give this fragrant stuffing a little crunch, while adding za'atar to the classic rosemary, thyme, and sage mixture. Use a bag of bread cubes if you're short on time, or tear up a slightly stale loaf for a craggier, more interesting texture. Serving it in the hallowed-out acorn squash halves makes it look special.