13 Stuffed Acorn Squash Recipes

Sweet, nutty acorn squash halves are nature's perfect edible bowls. These stuffed squash recipes — from sausage and apple to shrimp scampi — make gorgeous, satisfying fall dinners.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Sausage and Apple Stuffed Acorn Squash

Savory sausage, sweet apple, and sage stuffed into roasted acorn squash.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 lb Italian sausage
• 2 apples, diced
• 1 onion, diced
• 2 celery stalks, diced
• 1 tsp rubbed sage
• 1/2 cup shredded parmesan

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Brown the sausage with onion and celery; stir in apples and sage.
7. Spoon into the squash; top with parmesan.
8. Serve hot.

2. Wild Rice and Cranberry Stuffed Squash

Nutty wild rice with tart cranberries, pecans, and orange zest — a holiday-worthy vegetarian main.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 2 cups cooked wild rice
• 3/4 cup dried cranberries
• 3/4 cup chopped pecans
• 2 green onions, sliced
• Zest of 1 orange
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Toss the rice with cranberries, pecans, green onions, orange zest, and maple syrup.
7. Fill the squash halves and bake until heated through.
8. Serve with a drizzle of maple syrup.

3. Ground Turkey Taco Stuffed Squash

Taco-seasoned turkey, black beans, and corn stuffed into squash and finished with cheese.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 lb ground turkey
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 cup shredded cheddar
• Sour cream and cilantro, for serving

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Brown the turkey with taco seasoning; stir in beans and corn.
7. Fill the squash; top with cheddar.
8. Bake until the cheese melts; serve with sour cream and cilantro.

4. Quinoa and Kale Stuffed Acorn Squash

Protein-packed quinoa and garlicky kale with feta — wholesome and hearty.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 2 cups cooked quinoa
• 4 cups chopped kale
• 3 garlic cloves, minced
• 1/2 cup crumbled feta
• 1/4 cup dried cranberries
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Sauté the garlic and kale in olive oil until wilted.
7. Toss with quinoa and cranberries.
8. Fill the squash; top with feta.
9. Serve warm.

5. Chicken and Mushroom Stuffed Squash

Creamy chicken and mushroom filling with thyme and gruyere — pure comfort.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 2 cups shredded rotisserie chicken
• 8 oz mushrooms, sliced
• 1 shallot, minced
• 1/2 cup heavy cream
• 1 tsp thyme leaves
• 1 cup shredded gruyere

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Sauté the mushrooms and shallot until golden.
7. Stir in chicken, cream, and thyme; simmer 3 minutes.
8. Fill the squash; top with gruyere.
9. Bake until bubbly and serve.

6. Beef and Barley Stuffed Squash

Hearty beef and barley stew ladled into roasted squash — two comforts in one.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 lb ground beef
• 1 cup cooked pearl barley
• 1 onion, diced
• 2 carrots, diced
• 2 cups beef broth
• 1 tbsp tomato paste

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Brown the beef with onion and carrots; stir in tomato paste.
7. Add broth and barley; simmer 15 minutes until thick.
8. Ladle into the squash halves.
9. Serve with parsley.

7. Lentil and Veggie Stuffed Squash

Curried red lentils with coconut milk — a cozy vegan stuffed squash.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 1/2 cups red lentils
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, diced
• 2 tbsp curry powder
• 3 cups baby spinach

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Simmer the lentils, coconut milk, broth, onion, and curry powder 20 minutes.
7. Stir in the spinach until wilted.
8. Spoon into the squash and serve.

8. Italian Sausage and Spinach Stuffed Squash

Spicy Italian sausage, wilted spinach, and mozzarella — an Italian-inspired favorite.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 lb hot Italian sausage
• 5 oz baby spinach
• 3 garlic cloves, minced
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1 tsp Italian seasoning

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Brown the sausage; add garlic and spinach and cook until wilted.
7. Stir in ricotta and Italian seasoning.
8. Fill the squash; top with mozzarella.
9. Bake until the cheese is golden.

9. Maple Bacon Brussels Sprout Stuffed Squash

Crispy bacon and caramelized Brussels sprouts with a maple drizzle.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 8 slices bacon, chopped
• 3 cups shredded Brussels sprouts
• 1 shallot, sliced
• 3 tbsp maple syrup
• 1/2 cup shredded white cheddar

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Crisp the bacon; remove and set aside.
7. Sauté the Brussels sprouts and shallot in the drippings until caramelized.
8. Toss with bacon and maple syrup.
9. Fill the squash; top with cheddar and bake until melted.

10. Chickpea Curry Stuffed Acorn Squash

Creamy chickpea curry spooned into sweet roasted squash — vegan comfort at its best.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 2 cans (15 oz) chickpeas, drained
• 1 can (13.5 oz) coconut milk
• 1 onion, diced
• 2 tbsp red curry paste
• 2 cups baby spinach
• Cooked basmati rice, for serving

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Sauté the onion; stir in curry paste 1 minute.
7. Add coconut milk and chickpeas; simmer 12 minutes.
8. Wilt in the spinach.
9. Spoon over rice inside the squash halves and serve.

11. Farro and Butternut Stuffed Squash

Chewy farro, roasted butternut, and goat cheese with a balsamic drizzle.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 2 cups cooked farro
• 2 cups roasted butternut cubes
• 4 oz goat cheese, crumbled
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• Balsamic glaze

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Toss the farro, butternut, cranberries, and walnuts.
7. Fill the squash halves.
8. Top with goat cheese and a balsamic drizzle.
9. Serve warm.

12. Shrimp Scampi Stuffed Squash

Garlicky butter shrimp scampi piled into roasted squash — unexpectedly elegant.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1 1/2 lb shrimp, peeled
• 6 tbsp butter
• 5 garlic cloves, minced
• 1/4 cup white wine
• Juice of 1 lemon
• 1/4 cup chopped parsley
• 1/2 cup panko

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Sauté the garlic in butter 1 minute; add shrimp and cook 3 minutes.
7. Deglaze with wine and lemon juice.
8. Spoon into the squash; top with panko mixed with parsley.
9. Broil 2–3 minutes until golden and serve.

13. Breakfast Sausage and Egg Stuffed Squash

Brunch in a squash — savory sausage, scrambled eggs, and cheddar baked right in.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1/2 lb breakfast sausage
• 6 eggs, scrambled soft
• 1 cup shredded cheddar
• 2 green onions, sliced
• Hot sauce, for serving

Instructions

1. Preheat the oven to 400°F.
2. Brush the squash halves with olive oil; season with salt and pepper.
3. Roast cut-side down 25 minutes until just tender.
4. Flip the squash and fill each half generously.
5. Bake 15–20 minutes more until the filling is hot and the squash is fork-tender.
6. Brown the sausage, breaking it up.
7. Stir in the softly scrambled eggs and half the cheddar.
8. Fill the squash; top with remaining cheddar.
9. Bake 10 minutes until the cheese melts.
10. Top with green onions and serve with hot sauce.