Baked Stuffed Acorn Squash Recipe

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro offers a nutty flavor and chewy texture, while brown rice is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is a cost-effective cheese alternative.

Preheat the oven to 400°F (200°C).

Cut the acorn squash in half and scoop out the seeds and stringy parts.

Crush black peppercorns and coat the inside of the squash halves with 1 tablespoon of butter, salt, and black pepper.

Pour about 1 cup of water into a baking dish or sheet tray and place the squash halves cut-side down in the dish.

Bake in the preheated oven for about 40 minutes to 1 hour until completely cooked and soft.

While the squash is baking, chop half a medium onion and prepare the herbs.

Heat a pan over medium heat, add 2 tablespoons of butter, and sauté the onions until golden brown.

Peel and chop the apples into small pieces and add them to the pan with a pinch of salt, cooking until soft.

Add the dried cranberries to the apple mixture and mix well.

Grate about 1/2 cup of cheddar cheese and set aside.

Once the squash is cooked, scoop out a bit of the flesh to create more room for the filling.

Mix the scooped squash flesh with the apple mixture, add pecans and cheese, and spoon the filling into the squash halves.

Top with more cheese if desired and return to the oven for about 10 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens