Stuffed Acorn Squash
Indulge in this decadent Stuffed Acorn Squash—an autumn favorite that’s hearty, savory, and bursting with seasonal flavors.
Equipment
- Baking sheet
- Parchment Paper
- Skillet
- Mixing Bowl
- Knife
- Spoon
Ingredients
- 4 medium acorn squash halved and seeds removed
- 4 tbsp olive oil for roasting squash
- ½ tsp salt
- black pepper freshly ground, to taste
- 2 tbsp olive oil for sautéing spinach
- 6 oz fresh spinach
- 8 oz cream cheese softened
- 2 cups Parmesan cheese shredded
- 6 tbsp fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C).
- Cut acorn squash in half lengthwise and scoop out seeds. Brush flesh with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 25–30 minutes until tender.
- In a skillet, heat olive oil and sauté spinach for 2 minutes until wilted.
- Reduce heat, add cream cheese, and stir until creamy. Mix in Parmesan and thyme.
- Flip roasted squash cut-side up and fill each half with the spinach-cheese mixture.
- Return stuffed squash to oven and bake 10 minutes until filling is hot and slightly golden.
- Serve warm, garnished with extra thyme if desired.
Notes
You can prepare the filling a day in advance. Store leftovers in the fridge for 3–4 days or freeze up to 3 months. Add nuts, herbs, or cranberries for variation. For vegan, swap cheeses with dairy-free alternatives.