One of my favorite ways to enjoy stuffed acorn squash is by turning it into an elegant, hearty meal that’s as stunning on the table as it is delicious on the plate.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 35 minutes
How Many Servings?
2-3 servings
Stuffed acorn squash quickly became one of my favorite fall dishes once I discovered how easy and flavorful it can be. This beautiful, ridged squash with its deep green and golden tones had always caught my eye at the market, but I never knew what to do with it. When I finally tried roasting and filling it with a sweet-and-savory mix of bulgur, apples, fennel, and pomegranate, I was hooked. This recipe is cozy, colorful, and perfect for a hearty vegetarian dinner or holiday centerpiece.
Stuffed Acorn Squash Ingredients
- 2 Acorn Squash: Washed, cut lengthwise, and seeds removed.
- Olive Oil: For drizzling and enhancing 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 & Storing Acorn Squash
For the best stuffed acorn squash, choose one that feels heavy for its size with a firm, matte skin. Avoid soft spots or deep scars. A touch of orange on the skin is fine—it means the squash is sweeter and more mature.
Store whole acorn squash in a cool, dry spot away from direct sunlight for up to a month. Once cut, wrap it tightly in plastic, refrigerate, and use within a week.
How to Prep Acorn Squash
Preparing acorn squash is simple. Wash it well, then slice lengthwise and scoop out the seeds. Don’t toss those seeds—they roast into a sweet, crunchy snack! Toss with olive oil, maple syrup, cinnamon, and a pinch of salt, then bake at 350°F for about 35 minutes.
Creating the Perfect Vegetarian Stuffing
This sweet-and-savory stuffing makes this stuffed acorn squash recipe shine. Sauté onions and fennel until tender and fragrant, add a touch of cinnamon for warmth, and a hint of harissa for gentle heat. Stir in bulgur, cooked until nutty and fluffy, then fold in crisp apples and fresh parsley once cooled.
Pro tip: Make extra—this bulgur apple stuffing is just as good the next day in wraps, salads, or as a side dish.
No bulgur? Swap in quinoa for extra protein, farro for a nutty chew, or rice for a softer, milder base. All pair beautifully with the roasted squash.
Serving Your Stuffed Acorn Squash
This stuffed acorn squash is more than just a beautiful vegetarian centerpiece—it’s incredibly versatile. Serve it as a main course for a cozy fall dinner, or as a hearty side to complement your favorite mains.
It pairs perfectly with golden roasted carrots, creamy mashed potatoes, warm cornbread, or savory meats like roasted chicken, tender pork, or juicy beef. For a lighter option, try it alongside a crisp arugula salad or a refreshing Mediterranean mix with cucumbers, tomatoes, and olives.
Whether you’re hosting a holiday feast or a simple weeknight meal, this dish brings color, texture, and flavor to the table.
Step-by-Step Instructions
Prep and Season the Acorn Squash
Roast the Squash and Prepare the Bulgur
Sauté the Onions and Fennel
Cook the Bulgur with Spices
Add the Fresh Ingredients
Assemble and Bake the Stuffed Acorn Squash
Serve hot, garnished with the remaining pomegranate seeds if desired, and enjoy!
Savory bulgur-stuffed acorn squash, roasted to perfection and garnished with fresh pomegranate seeds.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 35 minutes
How Many Servings?
2-3 servings
Ingredients:
| 2 acorn squash (washed, cut lengthwise, and seeds taken out) | |
| 1 tablespoon olive oil | |
| 2 tablespoons maple syrup or honey | |
| ½ teaspoon cinnamon | |
| ½ teaspoon salt |
For the bulgur stuffing:
| 2 cups bulgur coarse number #4 | |
| 1 apple (peeled, cored, and cut into cubes) | |
| 1 fennel (chopped) | |
| 1 sweet onion (chopped) | |
| ½ cup Italian parsley (chopped) | |
| ½ cup pomegranate seeds | |
| 2 tablespoons olive oil | |
| 1 tablespoon harissa | |
| ½ teaspoon cinnamon | |
| ½ teaspoon salt |
Preparation
Preheat the oven to 400°F (200°C). In a small bowl, whisk together the olive oil and maple syrup. Brush the inside and top edges of each acorn squash half with the mixture, then sprinkle evenly with salt and cinnamon. Arrange the squash halves cut-side up on a parchment-lined baking sheet.
Roast the acorn squash in the preheated oven for about 35 minutes, or until tender and lightly caramelized around the edges. Meanwhile, rinse the bulgur under cold water in a fine-mesh sieve to remove any dust or impurities.
While the squash roasts, heat 2 tablespoons of olive oil in a small pot over medium-high heat. Add the onions and sauté for about 3 minutes. Stir in the fennel and cook for another 3 minutes, until both are softened and lightly browned.
Add the rinsed bulgur to the pot, followed by the cinnamon, harissa, and 3 ½ cups of water. Bring to a boil, then reduce the heat to low and simmer for about 25 minutes, until the bulgur is tender and has absorbed the liquid.
Once the bulgur mixture has finished cooking, remove the lid and let the steam escape. Stir in the cubed apples, chopped Italian parsley, and half of the pomegranate seeds until evenly combined.
Spoon the bulgur stuffing into the hollowed centers of the roasted acorn squash, filling each half generously. Return the stuffed squash to the oven and bake for 10–15 minutes, until the squash is fully tender and the stuffing is lightly crisp on top. Serve hot, garnished with the remaining pomegranate seeds if desired, and enjoy!
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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I would love to hear if you’ve tried it or made any tweaks! Leave a comment below and share your culinary journey with us.