Stuffed Acorn Squash

This is a recipe that Granny and I make every Fall. In her words, “It is a healthy and nutritious recipe that originated somewhere in Eastern Europe and depends solely on vegetables easily grown in a household plot.” Being the only two people in the family who enjoy squash, neither of us make one without the other nearby. For this reason, acorn squash is perfect us because we slice it in half and fill each side to our liking. It’s always an afternoon project to look forward to: the chopping, grating, and roasting. It is a spontaneous kitchen-sink recipe; a wonderful way to use sad-looking yams and carrots that have lost their crunch.

The wonderful thing about this recipe is that you can make it whatever you want it to be. Here is the classic take, but please play around with it. It is nearly fool-proof.



1 acorn squash, cut in half

2 parsnips, peeled and chopped into 1/4 inch pieces

2 medium carrots, peeled and chopped into 1/4 inch pieces

1 small red onion, sliced thinly

1/2 sweet potato of choice, peeled and cubed small (white yam, orange potato, Asian sweet potato, etc.)

2 cloves of garlic, minced

3 tsp. salt

ground black pepper

2 tsp. cinnamon

1/2 tsp. thyme

Generous dollops of olive oil

bacon, chopped (optional)

1/2 cup cheddar or parmesan, grated (optional)


  1. Pre-heat oven to 400 degrees. Slice off the ends of the squash so that the squash sits on a flat surface. With a sharp knife, CAREFULLY cut the squash through the middle into two equal pieces, so that they are bowl shaped. Remove the insides of the squash.
  2. Toss the carrots, parsnips, potatoes, garlic, and onion in a bowl with olive oil, thyme, cinnamon, pepper, and salt. If using bacon, add it here.
  3. Butter the rim of the squash and sprinkle with salt. Fill the squash with vegetable mixture. Roast the leftovers in a separate container and eat later. It is delicious!
  4. Put a dollop of butter on top of the filled squash.
  5. Roast for 1 hour or until fork slides easily into squash.
  6. Cover the top of each squash bowl with 1/4 cup of cheese and continue to bake for 5-7 minutes or until cheese is melted.





2 Comments Add yours

  1. kirstenlheld says:

    I like squash too! John doesn’t, but I do.


  2. Mark Thistel says:

    I’m not a squash-eater as a rule, but I’d do this in a heartbeat. This is a great example of something worth doing for the experience as much as for the end product, and I like the fact that it’s a great way to use up stuff in the fridge.


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