Vegetarian Stuffed Acorn Squash (Recipe)

Spiced Acorn Squash with Poblano Cornbread Stuffing

4.93 from 26 votes

Vegetarian Stuffed Acorn Squash (Recipe)

Roasted acorn squash, stuffed with a vegetarian cornbread stuffing with poblano peppers, red peppers and apples. Perfect for a special occasion or Thanksgiving!

Prep Time35

Cook Time1 35

Total Time2 10

Course: Vegetable Main or Side, Vegetarian Main Dish

Cuisine: American

Keyword: acorn squash, Thanksgiving, winter squash

Servings:

Calories: 813.1kcal

Author: Susan Pridmore

Equipment

8" X 8" Baking Dish for the cornbread
Small skillet for the roasted pumpkins
Chef's knife
a sturdy baking sheet
Large skillet

Ingredients

1 poblano pepper
1 red pepper
2 acorn squash
1 tablespoon red pepper jam or fig jam
2 tablespoon extra-virgin olive oil divided
½ small yellow onion diced (about ½ cup)
1 apple cored and diced (Fuji, Honey crisp, or Braeburn)
1 teaspoon crumbled dried sage
½ teaspoon sea salt or 1 teaspoon kosher salt
4 tablespoon unsalted butter, room temperature
⅛ teaspoon kosher salt or just a pinch of sea salt
3 cups lightly crumbled cornbread,
⅓ cup coarsely chopped parsley
2 - 3 tablespoons pepitas (roasted pumpkin seeds)

Serving Suggestion

Apple chutney on the side

Instructions

Make the cornbread and pepitas. Bake up some cornbread or purchase it ready made at your market.
Sauté pumpkin seeds to make pepitas, or purchase them already roasted.
Roast the peppers. Roast both the poblano and red bell pepper until charred under the broiler. Place in a container for 10 minutes, and then peel and coarsely chop.
Lower oven temperature to 400˚F.
Prep the acorn squash. Slice off the top stems of both acorn squash, and shave a sliver off the bottoms to allow them to stand upright on their own. Slice in half. Scoop out the seeds and pulp, and reserve for other uses or discard.
Mix 1 tablespoon of the olive oil with the jam, and baste the rims and hollow of the squash.
Roast. Set in a baking pan, and roast until tender - about 45-55 minutes, depending on their size.
Make the stuffing. Heat 1 tablespoon olive oil in a large skillet and add the onion, apple, sage and salt.
Sauté until the onion and apple pieces soften, about 10 minutes. Stir in the chopped peppers, butter, and salt. Once the butter is melted, coarsely cut the cornbread and add in with the parsley.
Toss to coat, cook for 5 minutes on the stove.
Stuff. Stuff the acorn squash halves, and finish with a flurry of pepitas (roasted pumpkin seeds). Serve immediately.

Notes

The nutrition information doesn't include the apple chutney, which you can serve on the side. The nutrition for the apple chutney can be found here.

Nutrition