11 Stuffed Acorn Squash Recipes for Cozy Meals 2025

Stuffed acorn squash makes a perfect meal for cold days. This post shares 11 easy recipes with bold flavors and simple steps.

Each recipe fills tender squash with tasty ingredients like sausage, quinoa, or apples. Find your favorite below and enjoy a warm, satisfying dish tonight!

Classic Sausage and Apple Stuffed Acorn Squash

About:
This dish mixes savory sausage with sweet apples and herbs for a warm fall meal. It fills tender acorn squash with hearty flavors everyone loves.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 pound ground sausage
• 1 large apple, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat a skillet over medium heat. Add sausage. Cook until browned. Break it up with a spoon.
3. Add apple, onion, and garlic to skillet. Cook until onion softens and apple turns tender.
4. Stir in sage, thyme, salt, and pepper. Mix in breadcrumbs. Remove from heat.
5. Remove squash from oven. Spoon sausage mixture into each half.
6. Sprinkle Parmesan cheese over stuffing.
7. Bake squash for 10-15 minutes until cheese melts and turns golden.
8. Serve hot. Enjoy with a green salad for a full meal.

Vegetarian Quinoa and Black Bean Stuffed Acorn Squash

About:
This recipe packs protein with quinoa and black beans in roasted acorn squash. Warm spices make it a cozy vegetarian dinner option.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic. Cook until soft.
3. Add quinoa, black beans, cumin, chili powder, salt, and pepper to skillet. Stir well. Heat through.
4. Remove squash from oven. Spoon quinoa mixture into each half.
5. Sprinkle cheese over stuffing if using.
6. Bake squash for 10 minutes until cheese melts.
7. Serve hot. Add fresh cilantro on top for extra flavor.

Mediterranean Lamb and Couscous Stuffed Acorn Squash

About:
This dish blends juicy lamb with couscous, feta, and olives inside acorn squash. It brings bold Mediterranean flavors to your table.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 pound ground lamb
• 1 cup cooked couscous
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped black olives
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat a skillet over medium heat. Add lamb. Cook until browned. Break it up with a spoon.
3. Add onion and garlic to skillet. Cook until onion softens.
4. Stir in couscous, feta, olives, oregano, salt, and pepper. Mix well.
5. Remove squash from oven. Spoon lamb mixture into each half.
6. Bake squash for 10-15 minutes to heat through.
7. Serve warm. Pair with a side of tzatziki for a fresh twist.

Vegan Lentil and Mushroom Stuffed Acorn Squash

About:
This vegan recipe uses earthy lentils and mushrooms for a filling meal. Smoked paprika adds a cozy kick to the roasted squash.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked lentils
• 1 cup chopped mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic. Cook until soft.
3. Add mushrooms to skillet. Cook until they release moisture and brown.
4. Stir in lentils, smoked paprika, thyme, salt, and pepper. Mix well.
5. Remove squash from oven. Spoon lentil mixture into each half.
6. Bake squash for 10 minutes to warm filling.
7. Serve hot. Sprinkle with fresh parsley for a bright finish.

Cheesy Broccoli and Rice Stuffed Acorn Squash

About:
This comforting dish stuffs acorn squash with cheesy broccoli and rice. It’s a simple, kid-friendly meal for chilly nights.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked rice
• 1 cup chopped broccoli, steamed
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic. Cook until soft.
3. Mix rice, broccoli, onion mixture, and half the cheese in a bowl. Season with salt and pepper.
4. Remove squash from oven. Spoon rice mixture into each half.
5. Top with remaining cheese.
6. Bake squash for 10 minutes until cheese melts.
7. Serve warm. Add a dollop of sour cream for extra richness.

Spicy Chorizo and Pepper Stuffed Acorn Squash

About:
This bold recipe fills acorn squash with spicy chorizo and colorful peppers. It’s a fiery twist for a cozy dinner.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 pound chorizo sausage, crumbled
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat a skillet over medium heat. Add chorizo. Cook until browned. Break it up with a spoon.
3. Add bell peppers, onion, and garlic to skillet. Cook until peppers soften.
4. Stir in paprika, salt, and pepper. Mix well.
5. Remove squash from oven. Spoon chorizo mixture into each half.
6. Bake squash for 10-15 minutes to heat through.
7. Serve hot. Top with sour cream to cool the spice.

Sweet Potato and Kale Stuffed Acorn Squash

About:
This healthy recipe combines sweet potato and kale in roasted acorn squash. A touch of maple syrup makes it extra cozy.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 large sweet potato, peeled and diced
• 2 cups chopped kale
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic. Cook until soft.
3. Add sweet potato to skillet. Cook until tender, about 10 minutes.
4. Stir in kale, maple syrup, salt, and pepper. Cook until kale wilts.
5. Remove squash from oven. Spoon sweet potato mixture into each half.
6. Bake squash for 10 minutes to warm filling.
7. Serve warm. Drizzle with extra maple syrup if you like.

Breakfast Sausage and Egg Stuffed Acorn Squash

About:
This hearty breakfast fills acorn squash with sausage and a baked egg. It’s a tasty way to start your day.

Ingredients:

• 2 acorn squash, halved and seeded
• 4 breakfast sausage links, cooked and crumbled
• 4 eggs
• Salt and pepper to taste
• Chopped chives for garnish
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Remove squash from oven. Divide sausage among squash halves. Place it in the cavity.
3. Crack an egg into each squash half over sausage. Season with salt and pepper.
4. Bake squash for 10-15 minutes until egg whites set.
5. Garnish with chives. Serve hot for a filling breakfast.

Dessert-Style Apple and Cinnamon Stuffed Acorn Squash

About:
This sweet recipe stuffs acorn squash with apples and cinnamon. It’s a delicious dessert or side for cozy evenings.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter, melted
• 1/4 cup chopped walnuts (optional)
• Vanilla ice cream for serving (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Halve and seed acorn squash. Brush with melted butter. Sprinkle with a little brown sugar. Place cut-side up on a baking sheet. Roast for 30-35 minutes until tender.
2. Mix apples, remaining brown sugar, cinnamon, nutmeg, and walnuts in a bowl.
3. Remove squash from oven. Spoon apple mixture into each half.
4. Bake squash for 15-20 minutes until apples soften.
5. Serve warm. Add ice cream for a special treat.

Thai-Inspired Peanut and Tofu Stuffed Acorn Squash

About:
This unique dish fills acorn squash with tofu and a peanut sauce. Thai flavors make it a cozy, exotic meal.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cubed tofu
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon red curry paste
• 1 small onion, diced
• 2 cloves garlic, minced
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic. Cook until soft.
3. Add tofu to skillet. Cook until golden.
4. Mix peanut butter, soy sauce, lime juice, and curry paste in a bowl. Stir into tofu mixture.
5. Remove squash from oven. Spoon tofu mixture into each half.
6. Bake squash for 10 minutes to warm filling.
7. Serve hot. Garnish with chopped peanuts for crunch.

Italian-Inspired Caprese Stuffed Acorn Squash

About:
This light recipe fills acorn squash with mozzarella, tomatoes, and basil. It’s a fresh Italian twist for a cozy dish.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Halve and seed acorn squash. Drizzle with olive oil. Season with salt and pepper. Place cut-side up on a baking sheet. Roast for 25-30 minutes until tender.
2. Mix tomatoes, mozzarella, basil, balsamic vinegar, salt, and pepper in a bowl.
3. Remove squash from oven. Spoon tomato mixture into each half.
4. Bake squash for 10 minutes to warm filling.
5. Serve warm. Drizzle with extra balsamic for more flavor.

These recipes offer a variety of flavors for cozy meals. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best results. Enjoy!