2 Stuffed Acorn Squash Recipes

Apple-Raisin-Walnut Stuffed Acorn Squash, GreatPartyRecipes.com

Without a doubt, acorn squash adds color, beauty and interest to the dinner table.

To demonstrate the ease, versatility and delicious flavors of winter squash, here are 2 stuffed acorn squash recipes, one side dish and one main dish. Enjoy buttery Apple Raisin Acorn Squash, with walnuts and a hint of cinnamon. Pork and Rice Stuffed Acorn Squash is unusually seasoned and smothered in gooey cheese. 

One acorn squash serves 2 people; both you and your guests will appreciate the "decorative serving dish."

Apple Raisin Stuffed Acorn Squash

3 acorn squash
1/2 cup melted butter, (give or take) divided
Ground cinnamon
3 cups peeled, chunky-chopped apple
1 cup seedless raisins
1/2 cup chopped walnuts
1 tablespoon lemon juice
1/3 cup brown sugar, packed 

Preheat the oven to 400˚.

With a long, sharp knife, cut the squashes in half lengthwise. Scrape out the seeds. Brush the flesh with melted butter and dust lightly with cinnamon. Place the squash cut side up in a large (13" x 9") baking dish. Fill the baking dish with 1/2" of water. Cover and bake for 30 minutes. 

Meantime, mix the apples, raisins, walnuts, lemon juice, and brown sugar. Remove the squash from the oven after 30 minutes and fill the cavities with the apple mixture. Drizzle with melted butter. Return to the oven and bake uncovered for another 25 to 30 minutes, just until the apples and squash are tender. Serves 6.

Pork and Rice Stuffed Acorn Squash

Pork and Rice Stuffed Acorn Squash, GreatPartyRecipes.com

3 acorn squash
1 tablespoon brown sugar
2 tablespoons melted butter
1 1/4 pounds lean ground pork
1 medium red or yellow onion, chopped
2 cups sliced fresh mushrooms
3/4 teaspoon salt
1/4 teaspoon ground pepper
3/4 teaspoon ground allspice
2 cups cooked rice or quinoa, or toasted bread cubes
2 cups shredded cheese of your choice 

Preheat the oven to 400˚ and coat a baking dish with olive oil or parchment paper. 

Cut the squash in half lengthwise; scoop out the seeds. Brush with butter and bake in the prepared baking dish, cut side up, for about 40 minutes. 

Meantime, brown the ground beef in a large skillet. Add the onion and mushrooms and sauté until tender, about 7 or 8 minutes. Drain well. 

Return the pork mixture to the stove and stir in the salt, pepper, allspice, and rice, (or quinoa or bread cubes). Fill the squash cavities with the pork and rice mixture, heaping it. Sprinkle the tops with cheese. Continue roasting until the squash is tender, the filling is heated through and the cheese is melted, 20 to 30 minutes. Serves 6. 


Cook's Note:

  • If your squash halves sit a little too lopsided, cut a thin slice off the bottom to level it.

Fondue Stuffed Pumpkin 

Return to Dinner Party Recipes 

How to Tell When Acorn Squash are Ripe

Top of Stuffed Acorn Squash Recipes


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