Stuffed Acorn Squash

Acorn squash recipes are deserving of a spot on your dinner table and here's why: This type of squash has a subtle and buttery sweetness, and because its thin skin is edible, it's easier to work with than butternut squash. The best and most classic way to enjoy acorn squash? Stuffed. This family meal features acorn squash halves that are roasted until tender and then loaded with a creamy mixture of Italian sausage, mushrooms, rice, and Fontina cheese. With veggies, meat, and a grain, this is an all-in-one meal that requires no sides, but it can also be a side itself! Serve it as a hearty Thanksgiving side with the roasted turkey and watch the whole crowd fall in love.

How do you prep acorn squash for stuffing it?

Acorn squash is easy to prepare, because you don't have to peel the skin. Simply cut each squash in half and scoop out all of the seeds and stringy bits. Then, you'll need to roast them until tender before stuffing them with the filling.

Should acorn squash be baked cut-side up or down?

It depends on the recipe, but this one calls for cooking the squash both cut-side up and cut-side down to allow every inch to get deliciously tender before adding the filling.

How do you know when acorn squash is done cooking?

Roasting the acorn squash before you stuff it ensures the squash gets cooked through; just make sure it roasts until it's very tender. Once the squash is stuffed, it only goes back into the oven to melt the cheese and get the whole dish nice and hot, so it's important to make sure the squash is completely cooked beforehand.

What pairs well with acorn squash?

Treat acorn squash just as you would stuffed peppers or stuffed zucchini. In other words: Have fun! Any combination of rice (or other whole grain), ground meat, and cheese works extremely well. Cooked greens, like kale or spinach, also work nicely.

Can you eat the skin of acorn squash?

Acorn squash is a smaller winter gourd, and when cooked, the skin becomes incredibly tender and actually enjoyable to eat. It also helps maintain the structural integrity of the the adorable edible bowl that is stuffed acorn squash. This is truly a knife and fork kind of meal!

Can you double this recipe?

Absolutely! If you're cooking for a big crowd, you can easily double this stuffed acorn squash recipe to feed everyone. The best part is, you can prepare parts of it in advance so there's less work to do the day you serve it (more on that below).

Can stuffed acorn squash be made ahead of time?

You can cook the filling and roast the squash up to two days in advance, then store them separately in airtight containers in the fridge. Just before dinnertime, divide the filling between the squash halves, top with cheese, and bake until completely warm. You may need to add a few minutes to the bake time if you're starting with cold squash and filling.

How long does leftover stuffed acorn squash last in the fridge?

Stored in an airtight container, leftovers from this recipe will stay good for up to three days. Reheat the stuffed squash in the microwave, or transfer it to a baking dish, cover with foil, and warm in 350 degree Fahrenheit oven for 15 to 20 minutes.