Stuffed Acorn Squash: Hearty Vegetarian Recipe

Stuffed acorn squash was one of those dishes I never thought to make until I finally explored this versatile vegetable. Its quirky, ridged exterior and vibrant colors always caught my eye at the market but remained a mystery in the kitchen. When I finally delved into it, I was hooked. That’s how this stuffed acorn squash recipe was born.

Stuffed Acorn Squash Ingredients

• 2 Acorn Squash: Washed, cut lengthwise, and seeds removed.
• Olive Oil: To drizzle and enhance the roasted flavor.
• Maple Syrup: Infuses a natural sweetness, balancing the savory notes.
• Cinnamon: Adds warmth and a touch of spice.
• Salt: To season, enhancing the overall taste.

Bulgur Stuffing

• Bulgur (Coarse #4): The hearty base for the stuffing, providing a satisfying texture.
• Apple: Peeled, cored, and cubed, adding a sweet and fruity element.
• Fennel: Chopped for a mild, licorice-like flavor that complements the dish.
• Sweet Onion: Chopped for a savory and aromatic addition.
• Italian Parsley: Chopped to bring a fresh and herbaceous note.
• Pomegranate Seeds: Add a burst of sweetness and a pop of color.
• Olive Oil: Infuses richness and a silky texture.
• Harissa: Offers a spicy kick, balancing the sweetness of the stuffing.

Choosing and Storing Acorn Squash:

When selecting an acorn squash, look for one that feels heavy for its size and has a firm, dull exterior. Avoid those with soft spots or excessive scarring. A little bit of orange on the skin is okay; it indicates the squash has started to mature and sweeten.

Keep acorn squash in a cool, dry place away from direct sunlight for storage. It doesn’t need refrigeration until it’s cut. Whole acorn squash can last for about a month if stored properly, but once cut, it should be wrapped in plastic, refrigerated, and used within a week.

How to Prep Acorn Squash?

Getting acorn squash ready is a breeze. First, give it a good wash. There is no need to tackle the question of “acorn squash, how do you cut it?” Just slice it lengthwise and scoop out the seeds. But wait! Before discarding them, know that roasted seeds are a treat. Brush them with olive oil and maple syrup to make them irresistibly sweet, then sprinkle some cinnamon and salt. Pop them into the oven, and in about 35 minutes, they turn into a crunchy delight.

How to Create the Perfect Stuffing

The ideal stuffing for this stuffed acorn squash recipe starts with sautéing onions and fennel until they’re tender and fragrant. I add a touch of cinnamon for warmth and a dash of harissa for an unexpected kick—though keeping the spice balanced is critical to harmonizing flavors. Bulgur takes center stage next, cooked to a nutty perfection. Once cooled, I mix the refreshing crunch of apples and aromatic chopped Italian parsley. Pro-tip: Make an extra batch of this stuffing—it’s so delicious that you’ll want to use it for meals the next day!

If you don’t have bulgur on hand, no worries! This versatile stuffing works with substitutes like quinoa for added protein, farro for a hearty bite, or even rice for a milder, fluffy texture. Each option pairs beautifully with the flavors of the squash, making this dish adaptable and satisfying.

Serving Up Your Acorn Squash:

This stuffed acorn squash isn’t just a vibrant vegan main course; it’s versatile. Slide it alongside your dinner table as a hearty side dish complementing mains. Picture it with golden roasted carrots, velvety mashed potatoes, warm, crumbly cornbread, or savory meat dishes like succulent chicken, tender pork, or juicy beef. Fancy a lighter touch? A crisp salad, tangy arugula, or a fresh Mediterranean mix would make a delightful pairing.