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Cozy Stuffed Acorn Squash – Best Budget Family Dinner

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This cozy stuffed acorn squash is a budget-friendly, pantry-smart dinner that uses simple ingredients like leftover rice, apples, and raisins. It’s a quick and easy weeknight meal that feels special without the fuss.

Ingredients

Scale
  • 2 medium acorn squash
  • 1 tablespoon olive oil (for brushing squash)
  • Salt and black pepper (to taste)
  • 1 tablespoon olive oil or butter (for sautéing)
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup cooked grain (e.g., brown rice, white rice, quinoa, farro)
  • 1 cup cooked protein (optional, e.g., sausage, ground beef, turkey, tofu)
  • 1 cup chopped apple (about 1 medium apple, Gala or Fuji)
  • 1/2 cup dried fruit (raisins, dried cranberries, or chopped dried apricots)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup vegetable or chicken broth
  • Salt and pepper to taste
  • 1/4 cup shredded cheese (optional, e.g., sharp cheddar, Parmesan, feta)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy fibers with a large spoon.
  3. Brush the cut sides and cavity of the squash with 1 tablespoon olive oil. Sprinkle generously with salt and pepper. Place the squash halves cut-side down on a baking dish or sheet pan. Roast for 25-30 minutes, until just fork-tender but still holding its shape.
  4. While the squash roasts, make the filling. In a medium skillet over medium heat, add 1 tablespoon olive oil or butter. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  5. In a mixing bowl, combine the cooked onion and garlic with the cooked grain, cooked protein (if using), chopped apple, dried fruit, sage, cinnamon, and broth. Stir together. Taste and add salt and pepper as needed.
  6. Carefully flip the roasted squash halves over so they are cut-side up. Pour off any liquid in the baking dish. Divide the filling evenly among the four squash cavities, mounding it slightly.
  7. If using, sprinkle the shredded cheese and chopped nuts over the filled squash.
  8. Return the stuffed squash to the oven and bake for another 15-20 minutes, until the filling is heated through and the cheese is melted and golden. The squash should be very tender when pierced with a fork.
  9. Let the squash rest for 5 minutes before serving. Serve warm.

Notes

Don’t over-roast the squash before filling it; it should be just tender. Season the squash well with salt and pepper. Make the filling flavorful by tasting and adjusting seasoning. Use leftover grains and proteins for best results. Toast nuts for extra flavor. The squash will be very hot when it comes out of the oven; use oven mitts.

Nutrition

Keywords: stuffed acorn squash, budget dinner, family dinner, easy weeknight meal, fall recipe, squash recipe, leftover rice, pantry meal

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