Cheesy Stuffed Acorn Squash Recipe

If you’re looking for a cozy, comforting dish that brings together fall flavors with melty, dreamy cheese, this Cheesy Stuffed Acorn Squash Recipe is going to be your new best friend. I absolutely love how this turns out every time — the tender roasted squash acts like a natural bowl holding a savory, juicy filling that’s studded with apples and mushrooms and topped with a gooey cheese blanket that makes everyone around the table happy. Stick with me here, because I’m sharing all the tips and tricks to make this recipe foolproof and downright delicious.

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Ingredients You’ll Need

This recipe combines basic pantry ingredients with a few fresh items that bring so much character to the dish. When choosing your acorn squashes, pick ones that feel heavy for their size to get the best flesh-to-seed ratio.

• Acorn Squash: Medium-sized ones work best to hold the filling without being too bulky or too small.
• Olive Oil: Adds a nice depth and helps with roasting and sautéing the filling ingredients.
• Salt and Black Pepper: Essential for seasoning every component properly.
• Butter: I love the richness butter brings when cooking the filling—it elevates simple ground meat and veggies.
• Ground Chicken: Lean and mild, but feel free to swap with ground turkey, beef, or sausage depending on what you have on hand.
• Cremini Mushrooms: Their earthy flavor adds complexity—plus the texture contrast with the sweet apples is lovely.
• Yellow Onion: Adds sweetness and softness to the filling.
• Celery: A subtle crunch and freshness that balances the richness.
• Sweet Crisp Apple: I recommend a firm, sweet variety like Fuji or Honeycrisp for the best flavor and texture.
• Garlic: Aromatic and essential—even just a couple cloves make a difference.
• Fresh Thyme: Or rosemary for a fragrant herbal note that sings with the other ingredients.
• Parmesan Cheese: Adds a salty, nutty depth to the filling.
• Mozzarella and Sharp Cheddar Cheese: The melty, bubbly topping that your family will fight over.

Variations

I’ve played around with this Cheesy Stuffed Acorn Squash Recipe in lots of ways — it really welcomes customization, so feel free to make it your own depending on the season or what you’ve got in your fridge.

• Protein Swaps: I’ve used ground turkey and even mild Italian sausage instead of chicken—each gives a slightly different flavor that keeps this dish exciting.
• Vegetarian Version: Swap the meat for cooked quinoa or lentils and add extra mushrooms for a filling that’s just as hearty.
• Herb Mix: Fresh rosemary, sage, or a combination with thyme adds amazing aromatic complexity in fall or winter.
• Cheese Variations: I’ve tried smoked gouda or fontina on top for a richer flavor and loved it; parmesan in the filling balances the creaminess nicely.

How to Make Cheesy Stuffed Acorn Squash Recipe

Step 1: Roast the Squash Until Tender and Ready

Preheat your oven to 400°F (200°C). Slice each acorn squash in half from stem to tip — this can be a bit tough, so make sure your knife is sharp and firm pressure is your friend. Scoop out all the seeds using a spoon or an ice cream scoop; I find the latter works great for scraping out the flesh gently. Drizzle the cut sides with olive oil, sprinkle with salt and pepper, then place them cut side down on a baking sheet. Roast for about 30 to 40 minutes — poke them with a fork to check tenderness; they should be soft but stable enough to hold the filling. Let them cool slightly before handling so you don’t burn yourself.

Step 2: Prepare the Savory Filling

While the squash is roasting, heat olive oil and butter in a large skillet over medium-high heat. Add the ground chicken and cook, stirring occasionally, until it’s nicely browned with no pink spots left. Then toss in the sliced mushrooms, diced onion, celery, and the diced sweet apple. The apple really surprised me the first time I tried this — it adds a fresh sweetness that balances the savory meat so well. Cook for about 4–5 minutes until the onions turn translucent. Stir in minced garlic, fresh thyme, salt, and pepper, cooking just 30 seconds more to let those flavors bloom. Finally, sprinkle in the parmesan cheese and mix everything thoroughly before removing from heat.

Step 3: Hollow Out the Squash and Mix Filling

When the squash halves are cool enough to handle, carefully scoop out their flesh, leaving about a ¼-inch thick wall all around so they keep their shape. I use my trusty ice cream scoop for this — it’s perfect for getting just the right amount without poking through. Add the scooped-out squash flesh to the skillet filling and stir to combine everything evenly. This trick not only avoids waste but gives you those tender squash bites throughout.

Step 4: Stuff, Cheese, and Finish Baking

Divide the filling evenly among the four squash halves, mounding it slightly. Then top each with your shredded cheese blend — I like a mix of mozzarella for meltiness and sharp cheddar for a punch of flavor. Pop them back into the oven for 5 minutes to warm through, then switch to broil for 2–3 minutes until the cheese is bubbling and has those lovely toasted spots. Keep an eye on them here so they don’t burn — broilers can be sneaky!

How to Serve Cheesy Stuffed Acorn Squash Recipe

Garnishes

I like to sprinkle a little fresh thyme or finely chopped parsley on top right before serving. It adds a pop of color and just a hint of herbaceous brightness that balances all the rich flavors. Sometimes I drizzle a tiny bit of good-quality balsamic glaze for a subtle tang—it’s surprisingly fantastic with the sweet apple and cheese.

Side Dishes

This dish is fairly hearty on its own, but I often pair it with a crisp green salad dressed lightly with lemon vinaigrette, or a simple roasted vegetable medley. A side of garlic bread or crusty artisan loaf also helps soak up any savory bits left on your plate.

Creative Ways to Present

For special occasions, I’ve served these squashes on individual plates drizzled with herb-infused olive oil and garnished with a few toasted pecans or walnuts for crunch. Adding a sprinkle of pomegranate seeds on top makes for a stunning autumnal presentation that delights guests visually and palate-wise.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I cover leftover stuffed squash tightly with plastic wrap or store in airtight containers in the fridge. They keep beautifully for up to 3 days without losing their moisture or flavor.

Freezing

I’ve frozen these after baking on occasion, wrapping each half individually in foil and placing them in a freezer bag. When thawed, they reheat well but I recommend adding the shredded cheese and broiling fresh afterward to revive the melty topping texture.

Reheating

Reheat leftovers in a 350°F oven covered loosely with foil until warmed through—about 15 to 20 minutes. Remove foil at the end and broil just a minute or two to refresh that bubbly golden cheese. Microwave reheating tends to make the squash watery and the cheese rubbery, so I avoid that if I can.

FAQs

Final Thoughts

This Cheesy Stuffed Acorn Squash Recipe is a real winner in my house — it’s warm, wholesome, and just feels like a big comforting hug on a plate. Whether you’re making it for a weeknight dinner or a special occasion, it’s so satisfying and surprisingly simple. I hope you enjoy making and sharing it as much as I do with my family and friends. Give it a try and watch those cheesy, savory flavors bring everyone back to the table for seconds!

Cheesy Stuffed Acorn Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 64 reviews

• Author: Lauren
• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

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Description

Cheesy Stuffed Acorn Squash is a hearty and savory dish featuring roasted acorn squash halves filled with a flavorful mixture of ground chicken, sautéed mushrooms, onions, celery, crisp apple, fresh herbs, and parmesan cheese, all topped with melted mozzarella and sharp cheddar cheese. It’s a comforting, family-friendly meal perfect for fall or winter, combining sweet and savory flavors with a satisfying cheesy finish.

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Ingredients

Acorn Squash

• 2 medium acorn squash (around 2 lb each; use 3 if smaller)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Filling

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound (450g) ground chicken (or ground turkey, beef, or mild Italian sausage)
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, diced
• 1 rib celery, diced
• 1 sweet crisp apple, peeled, cored and diced
• 2 cloves garlic, minced
• 2 teaspoons fresh chopped thyme (or rosemary or a mix)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅓ cup shredded parmesan cheese

Topping

• 1 cup shredded cheese (a mix of mozzarella and sharp cheddar recommended)

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Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Cut each acorn squash in half and carefully scoop out the seeds using a spoon or ice cream scoop, then discard the seeds.
2. Roast Squash: Place the squash halves cut side up on a sheet pan. Drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt and ¼ teaspoon black pepper. Roast for 30-40 minutes or until the flesh is fork-tender.
3. Cook Filling Base: In a skillet over medium-high heat, heat 1 tablespoon olive oil and melt 1 tablespoon butter. Add the ground chicken and cook until browned and cooked through.
4. Sauté Vegetables and Apple: Add sliced mushrooms, diced onion, celery, and apple to the skillet. Cook for 4-5 minutes until onions are soft and translucent.
5. Add Aromatics and Seasoning: Stir in minced garlic, fresh thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for an additional 30 seconds to release the flavors.
6. Incorporate Cheese: Remove skillet from heat and mix in ⅓ cup shredded parmesan cheese.
7. Scoop Squash Flesh: Once squash halves are cool enough to handle, carefully scoop out the flesh leaving about ¼ inch thick walls to avoid poking holes, using a spoon or ice cream scoop.
8. Combine and Fill: Add the scooped squash flesh to the filling mixture and stir until well combined. Divide the filling evenly among the 4 squash halves.
9. Add Cheese Topping and Bake: Top each filled squash half with the 1 cup shredded cheese mixture. Return to the oven and roast for 5 minutes.
10. Broil for Finish: Broil the squash halves for an additional 2 minutes or until the cheese topping is bubbling and lightly browned.

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Notes

• Use medium-sized acorn squash around 2 pounds each to get the perfect filling to squash ratio.
• The filling is versatile: ground turkey, beef, or mild Italian sausage can substitute for chicken.
• Fresh thyme or rosemary can be used for aromatic herb flavor.
• The cheese topping can be any meltable cheese but mozzarella and sharp cheddar offer great taste and meltiness.
• Be careful when scooping out the flesh to avoid creating holes that cause filling to leak.
• This dish works well as a vegetarian option if you omit the meat and add more vegetables or beans.
• Broiling at the end gives the cheese a nice golden crust but watch carefully to avoid burning.

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Nutrition

• Serving Size: ½ acorn squash with filling and cheese
• Calories: 531 kcal
• Sugar: 7 g
• Sodium: 1001 mg
• Fat: 31 g
• Saturated Fat: 11 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 33 g
• Cholesterol: 133 mg